Runza filling
What is a runza, you ask? A runza is a bread filled with a mixture of ground beef and cabbage, which was created by Germans living in Russia. You can use any yeast bread recipe to stuff this filling into, I have used premade frozen bread dough from the grocery store, and used the Sourdough Biscuit Rolls recipe. You could even use refrigerated biscuits, fill them and seal them like an empanada, and then bake. Below is the filling recipe:
1 head of cabbage, sliced or shredded (I'm guessing about a 4 lb head)
3 lbs ground chuck hamburger 80/20
1 large onion
1-2 tsp salt
1/2 tsp black pepper
Place the onion and hamberger in a large non-stick dutch oven and start cooking the meat. You don't want to brown the meat, you want to stir the mixture so the meat is cooked and crumbled, but want to avoid brown hard bits of hamburger, so cook this mixture on low on the stovetop. As the meat cooks, start adding the shredded cabbage on top of the mixture. As the mixture cooks, the cabbage will wilt and collapse, allowing you to add more cabbage. Cook until the onion and cabbage are translucent, and the hamburger is cooked. You will find there will be a lot of juices from the cabbage and the fat from the meat in the botom of your pot. This liquid needs to be drained off before you can fill your bread. You want to the filling to be dry so that it does not ooze out of your bread during cooking. I usually put the drained runza in the fridge over night. You want the filling to be room temperature (not hot) when you fill your bread dough. Roll the dough into a circle or square, place some filling inside, and seal up the edges. Place sealed edge side down on a cookie sheet and bake at 375 for about 15-20 minutes. Serve with ketchup for dipping.
1 head of cabbage, sliced or shredded (I'm guessing about a 4 lb head)
3 lbs ground chuck hamburger 80/20
1 large onion
1-2 tsp salt
1/2 tsp black pepper
Place the onion and hamberger in a large non-stick dutch oven and start cooking the meat. You don't want to brown the meat, you want to stir the mixture so the meat is cooked and crumbled, but want to avoid brown hard bits of hamburger, so cook this mixture on low on the stovetop. As the meat cooks, start adding the shredded cabbage on top of the mixture. As the mixture cooks, the cabbage will wilt and collapse, allowing you to add more cabbage. Cook until the onion and cabbage are translucent, and the hamburger is cooked. You will find there will be a lot of juices from the cabbage and the fat from the meat in the botom of your pot. This liquid needs to be drained off before you can fill your bread. You want to the filling to be dry so that it does not ooze out of your bread during cooking. I usually put the drained runza in the fridge over night. You want the filling to be room temperature (not hot) when you fill your bread dough. Roll the dough into a circle or square, place some filling inside, and seal up the edges. Place sealed edge side down on a cookie sheet and bake at 375 for about 15-20 minutes. Serve with ketchup for dipping.
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