If you're from Nebraska, you know what a runza is because we have the famous, Runza Restaurant, but if you're not, well, I'm here to tell you all about it and get you motivated to make your own. A runza is a yeasted bread dough pocket filled with ground beef, cabbage, onions and seasoning (delicious, right?). It's very easy to make, but takes a bit of time to create. Here is how the whole process goes down.
|Begin by getting the dough ready with some flour, sugar, salt and yeast. Add in some heated milk, water and shortening . Finally, beat in two eggs. |
After mixing, set the dough aside to raise for 20 minutes.
|While that dough is a raisin' set about chopping up some cabbage and onions. You could definitely do this in your food processor if you have one. I usually use half a head of cabbage. Also, brown one pound to one and a half pounds of ground beef.|
|Put the cabbage and onions in with the ground beef and add a fourth to a half a cup of water. Season with salt, pepper, and beef bouillon granules. Cook until the cabbage is tender.|
|Now, get ready to assemble some runzas, baby! Cut up the dough into equal pieces and flatten it out on a floured surface. Add a serving spoonful of your cabbage mixture to the center of the dough.|
|Fold it up, pinching the bottom of the runza dough together to ensure that the runza doesn't ooze juices.|