For last week’s Bookclub, I needed a recipe that would be connected to the theme from the book Oh Pioneers by Willa Cather.After searching around a bit – I found several versions of a local version Runza. Similar to other regional “hand-held meat buns”,  such as the spicey one I did in a previous Bookclub. This was version seems to be popular in the books region oNebraskaka with the addition of cabbage to the ground beef and onions. I had some time so I also made a rolled loaf version using pizza dough that mimicked the Cheese Bread recipe I posted about back in November.

Here is my version of the Runza recipe;

Runza

• Frozen Bread Dough (I used the frozen bread dough loaves from Safeway which comes in a three pack. Each loaf, thawed allowed to raise will make 6-7 buns)
• 2 pounds ground beef
• 1 head of cabbage
• 1 yellow onion
• garlic salt/minced or whatever you like for garlic ( I use the Sage, Thyme & lemon seasoned salt I make)
• 2 TBSP butter.

Instructions

Step 1

• Brown ground beef and drain fat, season with salt and pepper ( you can do this in two pans if you like)
• Add chopped onion, garlic, butter, and chopped cabbage. Cook until wilted (7-10 min) on med-high. Mix with meat if done separately and let cool.
• Note: You can also brown meat, season, then set aside and in a second pan sauté cabbage, onion and garlic, season with salt and pepper at each step. Then toss together. 

Step 2

• Follow package instructions for bread dough (or make your own); Let the dough thaw covered and raise for up to 5 hours or as directed on your dough.
• Cut and Roll into small sections.
• Preheat oven to 350

Step 3

When ready to make

• Flatten each section
• Add ¼ to ½ cup of the cooled beef mixture to rolled out sections of dough. Fold and seal in half/wrap/shape how you wish but gently compress the air out of each bun.
• Let sit covered with plastic wrap 20 min. (Or freeze them for later)
• Prior to baking coat with melted, salted butter, oil or an egg wash. Omit butter topping if you want a crisper bun
• Bake uncovered middle rack for 30-35 minutes at 350 degrees.

A few hints;

• Pizza dough works well too.
• Mix in small cubes of cheddar cheese in the cooled mix for a different variation.
• Update: if you have leftover stuffing it makes a great addition to a simple soup. Simmer carrots, veggie or chicken stock, a few bay leaves, parsley, a can or two of drained canned beans and pepper for 50 mins.
• Then add the meat & cabbage stuffing, ( you can also toss in leftover rice or pasta) simmer on med for another 30 min more. Toss in some halved cherry tomatoes. Serve

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