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Easy Nebraska Runza

Easy Nebraska Runza


Easy Nebraska Runza

Recipe My friend from Nebraska taught me this recipe and it is truly to die for!


2 pounds ground beef

1 large onion, diced

4 cups shredded cabbage

Salt and pepper to taste


1 teaspoon cumin (optional, adds traditional flavor)

12 pieces unbaked frozen dough

1 tablespoon Canola oil for frying

1/2 cup shredded cheddar cheese (optional for added flavor)



Preheat your oven according to the package instructions for the roll dough, usually about 350°F (175°C).
Heat rapeseed oil in a pan over medium-high heat. Sauté onions until translucent.

Add the minced meat and separate it while it browns.If necessary, drain off excess fat and season with salt and pepper.
Add the grated cabbage and caraway seeds and cook until the cabbage becomes soft.

Lightly thaw each piece of dough and roll out on a floured surface into a 5- to 6-inch circle.
Pour about 1/3 cup meat mixture onto each dough circle and add cheese if desired.

Fold the dough over the filling, pinch the edges together to seal, and place on a baking sheet lined with parchment paper.Bake as directed on the dough package until golden brown, usually 20 to 25 minutes.
Allow to cool slightly before serving; The filling will be hot.

Variations and tips:


Experiment with different types of cheese such as Swiss cheese or mozzarella.
For a vegetarian version, replace the minced meat with mushrooms and lentils.

Omit the cheese for a more traditional runza.Fresh bread dough can replace frozen muffin batter and give it a homemade twist.
Ensure edges are well sealed to prevent leakage and overfilling.
Freeze leftovers and reheat them later for a quick meal

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