Nebraska’s Stuffed Beef Sandwiches
Total TimePrep: 35 min. + rising Bake: 20 min.
- 4-1/2 cups all-purpose flour, divided
- 1/4 cup sugar
- 2 packages (1/4 ounce each) active dry yeast
- 1 teaspoon salt
- 3/4 cup whole milk
- 1/2 cup water
- 1/2 cup shortening
- 2 large eggs
- 2 pounds lean ground beef (90% lean)
- 2 medium onions, chopped
- 4 cups chopped cabbage
- 2 teaspoons seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- Place 1-3/4 cups flour, sugar, yeast and salt in a large bowl. Heat the milk, water and shortening to 120°-130°. Pour over flour mixture; add the eggs. Beat with an electric mixer on low speed until blended. Beat 3 additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, 6-8 minutes.
- Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.
- Meanwhile, in a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the cabbage, seasoned salt, garlic powder and pepper; cook until cabbage is wilted.
- Punch dough down; divide into 12 portions and cover with plastic wrap. Working with one piece at a time, roll into a 6-in. square. Place 3/4 cup meat mixture in the center of each square. Fold dough over filling, forming a rectangle. Pinch edges tightly to seal and place on greased baking sheets.
- Bake at 350° for 18-20 minutes or until golden brown. Serve hot.
Nutrition Facts1 sandwich: 433 calories, 16g fat (5g saturated fat), 84mg cholesterol, 524mg sodium, 48g carbohydrate (10g sugars, 4g fiber), 23g protein.
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Oct 25, 2019
In Colorado we call these Cabbage Burgers.
Oct 25, 2019
My German mother-in-law taught me to make these. They are a German dish called Kraut Runza which means cabbage pockets. They are a family favorite. They can be frozen after baking, and are good cold as well as hot. I always serve a carrot and pineapple jello salad and apple pie with them. I've always made a batch up before I have surgery, as then all I have to do is warm them up in the microwave if I want something hot to eat.
Jul 6, 2019
My daughter and I make these, but we use frozen bread dough because I have issues with my hands. Also, when making that cabbage and beef mixture, I add 2 teaspoons of caraway seed. It's one of those ingredients that makes you go, "hmmm..."? I have a friend who has made these, and thought that they were dry. She added a small can of tomato sauce into the beef and cabbage mixture, and said that it helped. But to me, that would change the whole flavor. When I take these out of the oven, I brush the tops with melted butter and sprinkle a few grains of coarse salt on top. Awesome!
Nov 3, 2018
these were excellent. Company also loved them. I added mozzarella cheese before I wrapped them. I could only put 1/2 cup of filling in each one. I couldn't roll them any bigger or they would get a hole in them. 1/2 cup worked fine. Next time I might try adding diced cooked potatoes (very small dice). These almost tasted like a pasty. I'll definitely make them again.
May 28, 2018
These are also good using drained sauerkraut in place of cabbage. My wife also liked to use her Tupper dough recipe.
May 28, 2018
I was wondering if I should leave the filling to cool before assembling?
May 27, 2018
My friend from Nebraska has made these for our Friday night get-together's for years. Runzas are wonderful comfort food! She used to make the dough from scratch but has started substituting frozen dough in the past 2-3 years because kneading the dough is hard with her arthritis. My advice for juicier Runzas is use around 80% lean hamburger and do not use slaw mix for the cabbage since it is a lot drier than fresh chopped cabbage, making the Runzas a lot drier. I've never had any with cheese but am willing to try them.
May 27, 2018
These are exactly like the Russian-German handpies my family makes called bierochs (bierocks), which I think are *almost* like a Runza. Whenever I make them, people are like "Why have I never had one of these before???" Super tasty and filling!. Some family insist on cheese, but the traditional I remember my grandma making were just ground beef cabbage.
May 27, 2018
My mom and I tried these tonight. I made half a batch. I found them tasty. Instead of buying a whole cabbage, I bought a package of coleslaw mix, so it made the recipe prep easy. My mom found the meat a bit dry. Next time I might add a tiny bit of water to the meat and cabbage to see if it adds some moisture.
Oct 14, 2017
I had never tried Runza before, but my neighbor was really craving them, so I tried making them for her. They are super tasty and she said better than she remembers having from family members. My only change was using earth balance margarine instead of shortening bc it's what I had on hand.