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
