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Runza
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Recipe Information
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| Name: |
Runza |
| Submitter: |
ladygorb |
| Category: |
Cultural/Ethnic Recipes |
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| Submitted: |
1 Dec 2005 |
| Updated: |
-- |
| Views: |
255 |
| Rating: |
This recipe is unrated. |
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Description:
U.S. State of Nebraska traditional food - the Runza sandwich have German-Russian roots going back to the 18th century. This unique recipe was passed down from one generation to the next, eventually finding it’s way to the Midwest of America. They are baked in various shapes like half-moon, rectangle, round, square, triangle, etc. The Official Nebraska Runza is always baked in a rectangular shape |
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Recipe Ingredients
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- Bread dough (2 loaves) or make dough recipe included
- 1 lb Hamburger
- 1/2 Head cabbage (chopped)
- 1/2 Medium onion (chopped)
- Salt and pepper to taste (1 tsp pepper recommended)
- Add cheese, bell pepper, and/or mushroom if desired
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Recipe Instructions
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Thaw two loaves of frozen bread dough or make the equivalent amount using bread dough recipe below.
While dough thaws, make the filling.
Brown the hamburger and drain, then return to pan.
Add cabbage and onion and cook down.
Salt and pepper to taste (1 tsp pepper recommended).
Let dough rise, then punch down and roll a portion to 1/4" thickness.
Cut into 4" x 8" pieces and add about 1/2 cup meat mixture to each.
Fold dough pieces over and seal the edges, then place seam-side-down on a greased cookie sheet.
Let rise 20-30 minutes, then bake in pre-heated 375 degree oven for 20 minutes or until brown.
Variations:
Old West - Shredded Barbecued beef
Deep South - shredded chicken and corn
Good morning - bite sized bits of sausage/ham/bacon and scrambled eggs
Snack time - bits of ham or crab, cream cheese and chopped green onion
Tiny luau - shredded pork and pineapple chunks
The club - diced chicken, turkey, bacon, and cheese
Little Mexico - shredded beef/pork/chicken or browned hamburger, shredded cheddar cheese, salsa, diced onion, corn and a splash of tobasco sauce.
Italy bit - Browned Italian sausage, mozarella cheese, marinara/spaghetti sauce, chopped mushroom and black olives
Dough:
2 pkg. Active dry Yeast
2 cups warm milk
1/2-cup sugar
1/2 t. salt
2 eggs - beaten
1/2 cup shortening, margarine or butter
7 to 8 cups all-purpose flour
Put yeast and milk in a bowl. Let sit for 5 minutes.
Add sugar, salt, eggs and softened butter.
Mix.
Gradually add flour while mixing.
Add flour until dough pulls together into a ball.
Knead for 4 or 5 minutes or until dough is smooth. (This really works best with a free-standing mixer with a
dough hook)
Put in a greased bowl, cover with a towel and allow to rise until double in size.
Punch down and let it rise again.
Remove dough from bowl and divide into thirds. On a floured surface, roll one portion of the dough to 1/4” thickness.
Then cut into desired lengths and widths for filling. (See fillin above)
The dough is a sweet dough so if you find yourself with some leftover, you can make it into cinnamon rolls! |
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