If you haven’t yet discovered the warm, comforting magic of the Classic Nebraska Runza with Savory Beef, Cabbage & Onion Filling Recipe, you’re in for an absolute treat. These delightful bread pockets are a beloved Nebraskan specialty filled with a perfectly seasoned mixture of ground beef, tender cabbage, and sweet onions that create a nostalgic, hearty meal any time of the year. It’s a recipe that brings a sense of home and tradition with every bite, blending simple ingredients into something truly unforgettable and satisfying.

Classic Nebraska Runza with Savory Beef, Cabbage & Onion Filling Recipe - Recipe Image

Ingredients You’ll Need

This recipe relies on straightforward, wholesome ingredients that each play an essential role in creating the perfect texture and flavor. From the tender dough that gives the Runza its soft, golden crust to the earthy filling bursting with savory goodness, every element is carefully chosen to balance and complement the other.

Warm water (1 1/2 cups): Activates the yeast, ensuring your dough rises beautifully.
Granulated sugar (2 tablespoons): Feeds the yeast and adds a touch of sweetness to the dough.
Active dry yeast (1 1/2 tablespoons): The powerhouse that makes your dough light and fluffy.
Salted butter (4 tablespoons melted + extra for brushing): Adds richness to the dough and a glossy, buttery finish on top.
Salt (1 teaspoon): Enhances all the flavors in your dough and filling.
All-purpose flour (4 to 5 cups): Creates the sturdy base of the dough that holds the filling perfectly.
Olive oil (1 tablespoon): Provides a smooth sauté for the filling’s beef and veggies.
Ground beef (1 1/2 pounds): The hearty star protein that pairs wonderfully with the cabbage.
Onion (1 medium, chopped): Adds sweetness and a subtle bite to the filling.
Green cabbage (4 cups, chopped): Offers a tender crunch and balances the beef’s richness.
Kosher salt (2 teaspoons): Seasons the filling perfectly for mouthwatering depth.
Garlic powder (1 teaspoon): Elevates the savoriness of the filling.
Black pepper (1 teaspoon): Adds just the right amount of spice and warmth.

How to Make Classic Nebraska Runza with Savory Beef, Cabbage & Onion Filling Recipe

Step 1: Prepare the Dough

Begin by combining warm water, sugar, and yeast in a large bowl. You’ll want to see the yeast frothing after about 5 minutes, which means it’s alive and kicking. If it doesn’t foam, fresh yeast is needed to ensure your dough will rise properly. Once frothy, add melted butter, salt, and 2 cups of flour, mixing until combined.

Step 2: Knead and Rise the Dough

Switch to a dough hook or use your hands to gradually incorporate the remaining flour, kneading until the dough becomes smooth and elastic, about 5 minutes. Aim for a soft dough that’s just a little tacky but won’t stick to your fingers. Cover it loosely and let it rise in a warm spot until it doubles in size—usually about an hour, so this part is perfect for a quick break or prepping the filling.

Step 3: Make the Filling

While the dough rises, heat olive oil in a skillet over medium-high heat. Brown the ground beef with the chopped onion, breaking the meat into small pieces for even cooking, then drain excess fat. Add chopped cabbage, kosher salt, garlic powder, and black pepper, cooking until the cabbage is tender and wilted. Let the filling cool slightly so it doesn’t melt through the dough when assembled.

Step 4: Assemble the Runzas

Divide the dough into 12 equal pieces and roll each piece into rectangles about 6 by 8 inches and 1/4-inch thick. Spoon half a cup to two-thirds of a cup of the beef and cabbage mixture onto each rectangle. Fold the dough over, pinching edges tightly to seal and prevent oozing filling. Place each seam side down on parchment-lined baking sheets, leaving room for gentle expansion as they rise again.

Step 5: Final Rise and Bake

Let the Runzas rise while you preheat your oven to 375°F. They should puff slightly after 20 to 30 minutes. Bake for 20 to 25 minutes until golden brown. Don’t forget to brush the tops with extra melted butter immediately after baking to create that beautiful, shiny crust Nebraskans adore.

How to Serve Classic Nebraska Runza with Savory Beef, Cabbage & Onion Filling Recipe

Garnishes

These little parcels of deliciousness taste fantastic on their own, but if you want to dress them up, consider a dollop of ketchup or a smear of yellow mustard for a traditional touch. Some also enjoy them with a side of spicy mustard or even a tangy horseradish sauce to brighten the savory filling.

Side Dishes

Pair your Classic Nebraska Runza with a crisp, fresh salad or some roasted vegetables to round out the meal. Creamy coleslaw or a simple cucumber salad can provide a refreshing contrast to the warm, hearty bread pockets for a well-balanced dinner.

Creative Ways to Present

Try slicing your Runzas into bite-sized pieces for a fun appetizer platter at your next gathering, or serve alongside a rich gravy as a dipping sauce for an indulgent twist. Wrapping them individually can also make for an easy picnic or lunchbox option that feels like a treat.

Make Ahead and Storage

Storing Leftovers

Leftover Runzas keep beautifully in the refrigerator for up to three days. Store them in an airtight container to maintain softness. Reheating in the oven brings back that fresh-baked warmth and texture better than a microwave.

Freezing

You can freeze your Runzas either before or after baking. If freezing unbaked, shape and seal them before immediately freezing on a tray, then transfer into a large airtight bag. Baking from frozen is easy—just add about 10 extra minutes to the bake time or thaw and let them rise for a couple of hours before baking.

Reheating

To reheat, place Runzas on a baking sheet and cover loosely with foil to keep them moist. Warm them in a 375°F oven for 10 to 20 minutes until piping hot and the crust is restored to golden perfection. This method keeps the filling juicy and the bread tender.

FAQs

What is the origin of Classic Nebraska Runza with Savory Beef, Cabbage & Onion Filling Recipe?

Runzas come from the German-Russian immigrant community in Nebraska. They combined traditional bread pocket techniques with local ingredients to create this beloved comfort food that became a state favorite.

Can I substitute the beef with another protein?

Absolutely! Ground turkey, chicken, or even a plant-based meat substitute can be used. Just adjust the cooking time to ensure the filling is fully cooked and seasoned well.

Is it necessary to let the dough rise twice?

Yes, the first rise builds the dough’s structure and flavor, while the second rise after shaping allows the Runzas to become wonderfully light and fluffy during baking.

Can I make the filling ahead of time?

Definitely! The filling can be prepared a day in advance and refrigerated. Just make sure it’s cool before filling the dough to avoid melting it prematurely.

Are there vegan versions of this recipe?

Yes, you can use plant-based meat and vegan butter substitutes to create a vegan-friendly Runza, and just adjust seasoning and cooking times accordingly.

Final Thoughts

Now that you’ve got this Classic Nebraska Runza with Savory Beef, Cabbage & Onion Filling Recipe in your culinary toolbox, you’re just a few steps away from creating a dish that radiates warmth and nostalgia. It’s a wonderful way to connect with Nebraskan culture and treat yourself to an unbeatable combination of flavors wrapped in soft, buttery bread. Give it a try—you’ll find yourself reaching for another Runza long after the last one’s gone!

Classic Nebraska Runza with Savory Beef, Cabbage & Onion Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 25 reviews

Author: Elina
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Yield: 12 servings 1x
Category: Dinner
Method: Baking
Cuisine: American

Print Recipe

Description

Classic Nebraska Runza is a delicious handheld meal featuring savory bread pockets filled with a flavorful mixture of ground beef, cabbage, and onions. This traditional American comfort food is perfect for dinner and offers a soft, golden crust with a hearty filling that’s both satisfying and iconic in Nebraska cuisine.

Instructions

Prepare the Dough: In a large mixing bowl, combine warm water, granulated sugar, and active dry yeast. Let it sit for 5 minutes until the yeast is frothy. If it doesn’t foam, discard and start over with fresh yeast. Then add melted butter, salt, and 2 cups of flour. Mix well using a wooden spoon or stand mixer paddle attachment.
Knead the Dough: Switch to the dough hook and gradually add remaining flour one cup at a time, kneading until the dough is smooth, elastic, and slightly sticky but manageable. This should take about 5 minutes. Cover loosely and let the dough rise for about 1 hour until doubled in size.
Cook the Filling: While dough rises, heat olive oil in a large skillet over medium-high heat. Add ground beef and chopped onions, cooking until browned, breaking up meat as it cooks. Drain excess fat from the skillet.
Add Cabbage and Seasonings: Stir in chopped cabbage, kosher salt, garlic powder, and black pepper. Cook until the cabbage is wilted and tender, stirring occasionally. Remove from heat and let the filling cool completely before assembling.
Shape Runzas: Divide the risen dough into 12 equal balls. On a floured surface, roll each ball into a rectangle about 6″x8″ and 1/4-inch thick. Spoon ½ to 2/3 cup of cooled beef and cabbage mixture onto each rectangle.
Seal and Arrange: Fold the dough over the filling, pinching edges tightly to seal completely. Place each sealed runza seam-side down on a baking sheet lined with parchment paper, spacing a few inches apart.
Second Rise: Let the runzas rise for 20 to 30 minutes at room temperature until slightly puffy while preheating the oven to 375°F.
Bake: Bake the runzas for 20-25 minutes or until golden brown. Remove from oven and brush tops with melted butter while still hot for a soft, flavorful crust.
Serve: Serve hot, optionally with ketchup, mustard, or your favorite condiments, or enjoy plain.

Notes

Storage: Leftover runzas keep well in the refrigerator for up to 3 days. Reheat in a 375°F oven for about 10 minutes until heated through.
Freezing: Runzas freeze well before or after baking. For unbaked freezing, shape and freeze immediately, then store in an airtight bag. Bake from frozen by adding about 10 extra minutes or thaw and let rise 2 hours before baking.
Reheat frozen baked runzas by covering loosely with foil and baking at 375°F for about 20 minutes until hot.