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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

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.

Ingredients

Scale

Dough

  • 1 1/2 cups warm water (about 110°F)
  • 2 Tablespoons granulated sugar
  • 1 1/2 Tablespoons active dry yeast
  • 4 Tablespoons salted butter, melted (+ extra for brushing)
  • 1 teaspoon salt
  • 4 to 5 cups all-purpose flour (564g to 705g)

Filling

  • 1 Tablespoon olive oil
  • 1 1/2 pounds ground beef
  • 1 medium onion, chopped
  • 4 cups chopped green cabbage (about ½ medium head)
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Second Rise: Let the runzas rise for 20 to 30 minutes at room temperature until slightly puffy while preheating the oven to 375°F.
  8. 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.
  9. 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.

Find it online: https://recipes.mbeams.com/classic-nebraska-runza-with-savory-beef-cabbage-and-onion-filling-recipe/