This is a recipe created by Russian German immigrants. It is very popular in the Nebraska, South Dakota region where I am from. Cabbage and ground beef are encased in a neat little bread package.

Recipe Summary

prep:
1 min
cook:
20 mins
total:
21 mins
Servings:
18
Yield:
18 cabbage burgers
Advertisement

Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Divide each loaf of frozen bread dough into 6 pieces, and roll into balls. Set aside.

    Advertisement
  • Crumble the ground beef into a large pot over medium heat. Cook and stir until evenly browned. Drain off grease. Add the water, cabbage, onion, and garlic. Cook over medium-low heat, stirring as needed, until the cabbage is soft. Season with salt and pepper to taste. I like to use more pepper than salt. Drain off any excess liquids, and set aside.

  • On a lightly floured surface, roll the dough balls into 5 inch (approximate) squares. Place about 3/4 cup of the cabbage burger into the center, fold the dough over, and pinch to seal. Place on a baking sheet with the seam side down.

  • Bake for 15 to 18 minutes in the preheated oven, or until golden brown. Remove from the oven, and brush with melted butter. Serve hot.

Nutrition Facts

468 calories; protein 29.7g; carbohydrates 41.2g; fat 19.2g; cholesterol 80mg; sodium 518.4mg. Full Nutrition
Advertisement

Reviews (106)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/17/2005
Back in Nebraska, we call these Runzas. I add a lot of pepper and paprika. My mother also throws in some bacon, sauteed mushrooms and swiss cheese. My grandmother adds Velveeta. You can add more flavor by adding sauteed peppers or adding chili pepper. These freeze really well. If you're ever in Nebraska, you can try all the varieties at the Runza restaraunts. Read More
(73)

Most helpful critical review

Rating: 3 stars
12/07/2005
I first had these when I lived in Lincoln, NE. I don't know why runza huts haven't caught on in other states! I used half sausage, half ground beef, shredded carrot and onion, nutmeg and worcestershire, no cheese. To my mind, the nutmeg and worcestershire sauce are the "secret ingredients". Flatten the dough out and cup it in the palm of one hand while you fill with the other, using a slotted spoon so excess liquid will drain off first. Then pinch the edges together while still in your hand. I've made these for my family for over 30 years and they beg for them. A friend has a recipe for bierocks that is an old German dish, but pretty much the same recipe except she uses sauerkraut instead of cabbage, and swiss cheese. Read More
(92)
124 Ratings
  • 5 star values: 81
  • 4 star values: 26
  • 3 star values: 15
  • 2 star values: 1
  • 1 star values: 1
Rating: 3 stars
12/07/2005
I first had these when I lived in Lincoln, NE. I don't know why runza huts haven't caught on in other states! I used half sausage, half ground beef, shredded carrot and onion, nutmeg and worcestershire, no cheese. To my mind, the nutmeg and worcestershire sauce are the "secret ingredients". Flatten the dough out and cup it in the palm of one hand while you fill with the other, using a slotted spoon so excess liquid will drain off first. Then pinch the edges together while still in your hand. I've made these for my family for over 30 years and they beg for them. A friend has a recipe for bierocks that is an old German dish, but pretty much the same recipe except she uses sauerkraut instead of cabbage, and swiss cheese. Read More
(92)
Rating: 5 stars
01/16/2005
Back in Nebraska, we call these Runzas. I add a lot of pepper and paprika. My mother also throws in some bacon, sauteed mushrooms and swiss cheese. My grandmother adds Velveeta. You can add more flavor by adding sauteed peppers or adding chili pepper. These freeze really well. If you're ever in Nebraska, you can try all the varieties at the Runza restaraunts. Read More
(73)
Rating: 5 stars
01/28/2007
I have made the original recipe (which is delicious), but have since taken the original concept and expanded on it. I have made these with ham, swiss and mushrooms; chicken, broccoli and cheese; sauted vegetables; ruebens; and taco meat, cheese, olives and tomatoes. So many options yet to try. Thanks for a great recipe! Read More
(51)
Advertisement
Rating: 4 stars
12/22/2005
These were really yummy! A totally cool new dinner. I'm down south and have never heard of these but they sounded so good. My grocery store was out of the bread dough in loaves so I got a package of the dinner rolls instead (same dough just in little balls). I think it may have worked even better - I rolled out two together once they had risen and it was just the right size. HOWEVER I made the brilliant choice to place the rolled out dough on pieces of waxed paper stacked together to make it easier. BIG MISTAKE! haha... the dough stuck so badly to the wax paper it wasn't even funny! But that was my mistake... I cut the recipe to 1/3 (only 3 of us in the house) and it was still way more than 6 burgers worth. Probably enough for 8-10 more! So I froze it to use next time. The flavor could have been dressed up a little but overall I thought these things were great! Read More
(23)
Rating: 5 stars
01/24/2007
We REALLY enjoyed these! Don't be afraid to try them if cabbage isn't your favorite. My family loved them even though. I made a whole wheat bread in the bread maker to use. Later I made a breakfast one with sausage onion green pepper potato egg and cheese...I have more ideas to try too! Read More
(18)
Rating: 5 stars
09/05/2006
These are great!! My mother-in-law makes these for her farmboys all the time. Once you've made them a few times you can go quickly. And these freeze very very well. Just pop them in the microwave for a nice lunch or dinner. Read More
(17)
Advertisement
Rating: 5 stars
05/01/2006
These were excellent. I took a reviewer's recommendation and added worsteshire sauce and nutmeg. I think this made a difference. I can see how they would be bland otherwise. I'll make these often. Read More
(15)
Rating: 5 stars
04/22/2005
I also have searched for this recipe for years! They served them often at the school where I resided. The wonderful cook (Mrs. M) would leave a hole in them so that we could squirt ketchup and mustard into them...no drip no mess and we actually used to barter for them!! Thank you so much for sharing!! I can't wait to make them! Read More
(14)
Rating: 5 stars
08/22/2006
These are the best things ever! Don't be put off by the name. I have made these several times now and they are always a huge hit! I always seem to end up making several batches.The cabbage in the mixture is the best part... don't leave it out! I add some more garlic and onion to mine to give it a bit extra flavor. Best eaten with any type of mustard. These are time consuming to make though. Especially at first until I got the hang of it. EXCELLENT DISH! Read More
(14)
Advertisement