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Cabbage Burgers

Cabbage Burgers

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AARONNE2004

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.

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Original recipe yields 18 servings

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Nutrition

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  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 41.2g
  • 13%
  • Protein:
  • 29.7 g
  • 59%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 540 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Reviews

ILENEJONES
72
12/7/2005

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.

CaliCook
53
1/16/2005

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.

PFLYERS24
44
1/28/2007

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!