Shortcut Runza Recipe: The Cabbage & Beef Stuffed Sandwich Recipe Nebraskans Can't Get Enough Of Sandwiches Bread/Muffins Lunch Appetizers
Runza, a much-loved food in the Midwest (especially Nebraska) with Eastern European origins, is a yeast dough that's stuffed with beef, cabbage or sauerkraut and onions. The stuffed sandwich is also known as bierocks, kraut kuche or kraut bierocks. This easy Runza recipe starts with frozen roll dough, so it can easily be made at home – no matter what state you live in.
Cuisine: European
Prep Time: approximately 5 hours to rise
Cook Time: 30 minutes
Total Time: 30 minutes plus rise time
Ingredients
- 15 frozen dinner rolls (unbaked)
- 1 pound ground beef
- 1 onion, minced
- 2 cups finely chopped green cabbage
- 3 tablespoons butter
- 1 egg
- 1 teaspoon water
Here's how to make it:
- Put the rolls onto a baking sheet, cover with kitchen towels and allow them to rise until doubled in size, about 4 hours.
- Crumble the ground beef in a skillet. Add the onion and cabbage. Cook until beef is browned and cabbage is soft, about 10 minutes. Add the butter and season with salt and pepper. Stir until butter has melted and is combined. Turn off heat and allow mixture to cool slightly.
- Press each roll into a circle. Add a scoop of the beef and cabbage mixture. Pull the edges around to cover the filling and seal the dough with your fingers. Place it seam side down on a parchment paper-lined baking sheet. Repeat with remaining dough. Cover the dough with a kitchen towel and let it sit for about 30 minutes.
- Combine the egg and water to make an egg wash. Brush the dough with the egg wash.
- Bake in a preheated 350-degree F oven for about 20 minutes or until golden brown.
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