Runza

Discover the flavors of German-Russian heritage with the delectable Runza, a beloved beef sandwich that quickly became a family favorite for Dolly Croghan in Mead, Nebraska. This unique dish combines a flavorful beef and cabbage filling enclosed in a soft and fluffy yeast dough, creating a satisfying and hearty treat that originated in the heart of Nebraska.

INGREDIENTS:

For the Dough:

• 4½ cups all-purpose flour, divided
• ¼ cup sugar
• 2 packages (¼ ounce each) active dry yeast
• 1 teaspoon salt
• ¾ cup milk
• ½ cup water
• ½ cup shortening
• 2 eggs

For the Filling:

• 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

PREPARATIONS:

1. In a large bowl, combine 1¾ cups flour, sugar, yeast, and salt. Heat milk, water, and shortening to 120°-130°F and pour over flour mixture. Add eggs and beat with an electric mixer until blended. Continue beating on high for 3 additional minutes. Stir in the remaining flour and knead the dough until smooth and elastic.
2. Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, approximately 1 hour.
3. While the dough is rising, cook ground beef and onions in a large skillet over medium heat until the meat is no longer pink. Drain excess fat and add chopped cabbage, seasoned salt, garlic powder, and pepper. Continue cooking until the cabbage is wilted.
4. Punch down the dough and divide it into 12 portions. Roll each portion into a 6-inch square. Place ¾ cup of the meat mixture in the center of each square, then fold the dough over the filling to form a rectangle. Pinch the edges tightly to seal, and place the filled dough on greased baking sheets.
5. Bake the Runzas at 350°F for 18-20 minutes or until they turn golden brown. Serve them hot and enjoy the delightful flavors of this traditional Nebraska dish.

YIELD: 12 servings

PREP/BAKE TIME: 35 minutes (preparation) + 1 hour (rising) + 20 minutes (baking)

Take a culinary journey to the heart of Nebraska with the scrumptious Runza, a delightful beef sandwich cherished by Dolly Croghan in Mead, Nebraska. Rooted in German-Russian heritage, this sandwich features a flavorful filling of ground beef, onions, and cabbage, enveloped in a soft and fluffy yeast dough.

Creating the dough is a labor of love, as Dolly combines flour, sugar, yeast, and eggs, skillfully kneading it to perfection. As the dough rises, the kitchen fills with anticipation for the savory filling that will soon complement its tender embrace.

In a large skillet, Dolly cooks lean ground beef and onions until they’re tender and aromatic. Then, she adds the chopped cabbage, seasoned salt, garlic powder, and pepper, infusing the mixture with delightful flavors.

Rolling the dough into 6-inch squares, Dolly skillfully wraps each portion around ¾ cup of the beef and cabbage filling, sealing it tightly to form rectangular bundles of goodness. These lovingly crafted creations find their place on baking sheets, ready to be baked to golden perfection.

The moment the Runzas emerge from the oven, their enticing aroma fills the air, beckoning all to indulge. Each bite unveils a harmonious blend of flavors, capturing the essence of Nebraska’s cultural heritage.

Whether served as a delicious meal during a family gathering or enjoyed as a delightful snack, the Runza encapsulates the spirit of Nebraska’s culinary traditions. Dolly’s discovery of this treasured sandwich exemplifies how food can connect us to our heritage and create cherished family traditions.

Serve these delectable Runzas hot, savoring the delightful combination of beef, cabbage, and tender dough, as you pay homage to the rich Russo-German heritage that has made the Runza a beloved culinary gem in Nebraska.