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Runzas

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klinnea

A white roll stuffed with cabbage, beef and onions.

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 444 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Heat a large skillet over medium-high heat; cook and stir ground beef and onion until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in cabbage and season with 1 teaspoon salt. Continue to cook and stir until cabbage is tender, about 20 more minutes. Set mixture aside to cool.
  2. Mix warm water and butter in a large bowl. Combine dry milk powder, sugar, 1 1/2 teaspoons salt, and yeast in another bowl; stir into butter mixture. Add egg and gradually stir in flour, 1/2 cup at a time, until dough is smooth.
  3. Roll dough out to 1/4-inch thick on a lightly floured surface; cut into 4-inch squares. Scoop beef mixture into each dough square. Bring corners of a dough square together at the top and pinch corners together to seal. Place on a baking sheet, seam side down. Repeat with remaining beef mixture and dough. Cover rolls with a damp cloth and allow to rise for 20 minutes.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Bake in preheated oven until golden brown, about 20 minutes.
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Reviews

Blue_Banana
1
2/1/2013

These. Were. AWESOME! The only thing I did differently was use 2 teaspoons of salt and 1 tablespoon of caraway seed, because I love caraway with cabbage, it might not be for everyone. I also brushed them with an egg wash. If you have never tried these, this in my opinion is the recipe you are going to want to use. A good stone ground mustard goes excellent with these.

Kael
0
7/16/2014

This was my first try at making runzas, but I found the dough recipe way too wet. I ended up using six cups of flour and then a considerable amount more for rolling. But it turned out nicely. I also rolled my dough about twice as big because 4 x 4 made tiny appetizer style runzas. I wanted a meal sized runza. But that worked too. I through a half teaspoon of pepper into the meat mixture but next time I'll spice it up a bit more. It was a bit bland for our taste. But I'll definitely make these again!