📝 About This Recipe
Born from the Volga German immigrants who settled in the Great Plains, the Runza is a beloved Nebraska icon consisting of a savory beef and cabbage filling encased in a soft, pillowy yeast dough. This recipe captures the comforting essence of the Midwest, blending the sweetness of caramelized onions and cabbage with seasoned ground beef for a portable meal that feels like a warm hug. It’s the ultimate game-day staple or cozy weeknight dinner that perfectly balances rustic tradition with soulful flavor.
🥗 Ingredients
The Yeast Dough
- 1/2 cup Warm water (between 105-115°F)
- 1 cup Warm milk (whole milk preferred)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1/4 cup Granulated sugar (to feed the yeast and add a hint of sweetness)
- 1/4 cup Unsalted butter (melted and slightly cooled)
- 1 Egg (large, at room temperature)
- 4 1/2 cups All-purpose flour (plus extra for dusting)
- 1 teaspoon Salt (fine sea salt)
The Beef & Cabbage Filling
- 1 1/2 pounds Ground beef (80/20 lean-to-fat ratio for best flavor)
- 2 cups Yellow onion (finely diced)
- 6 cups Green cabbage (shredded or finely chopped)
- 2 cloves Garlic (minced)
- 1 tablespoon Worcestershire sauce (for umami depth)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 cup Beef broth (to keep the filling moist)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, combine the warm water, warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes foamy and fragrant.
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2
Whisk in the melted butter and the egg. Gradually add 4 cups of flour and the salt. Using a dough hook or a sturdy spoon, mix until a soft dough forms.
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3
Knead the dough on a lightly floured surface for 5-7 minutes (or 5 minutes in the mixer) until smooth and elastic. If the dough is too sticky, add the remaining 1/2 cup of flour one tablespoon at a time.
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4
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for about 1 hour or until doubled in size.
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5
While the dough rises, prepare the filling. In a large skillet over medium-high heat, brown the ground beef with the diced onions until the beef is cooked through and onions are translucent.
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6
Drain any excess grease from the skillet. Stir in the minced garlic and the shredded cabbage. Cook for 8-10 minutes, stirring frequently, until the cabbage is soft and wilted.
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7
Stir in the Worcestershire sauce, salt, pepper, and beef broth. Simmer for 3-5 minutes until the liquid has mostly evaporated. Remove from heat and let the filling cool completely before assembling.
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8
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
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9
Punch down the risen dough and divide it into 8 equal portions. On a floured surface, roll each portion into a rectangle roughly 6x8 inches.
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10
Place about 1/2 to 2/3 cup of the cooled meat mixture in the center of each rectangle. Fold the long sides over the meat, then tuck the ends under and pinch all seams tightly to seal.
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11
Place the sandwiches seam-side down on the prepared baking sheets. Let them rest for another 15 minutes to puff up slightly.
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12
Bake for 20-25 minutes, or until the tops are a deep golden brown. For a soft crust, brush the tops with a little extra melted butter immediately after removing them from the oven.
💡 Chef's Tips
Always ensure your filling is cooled before placing it on the dough; hot filling will melt the dough and cause tears. For a 'Cheese Runza' variation, place a slice of American or sharp cheddar cheese over the meat before sealing the dough. Don't skimp on the black pepper; it is the signature spice that gives the cabbage its traditional flavor profile. If the dough keeps shrinking back while rolling, let it rest for 5 minutes to relax the gluten, then try again. These freeze beautifully! Wrap individual cooled sandwiches in foil and freeze in a zip-top bag for up to 3 months.
🍽️ Serving Suggestions
Serve with a side of crispy crinkle-cut fries and a ramekin of yellow mustard or ranch dressing. A cold glass of sweet tea or a local Midwestern lager pairs perfectly with the savory beef. Accompany with a simple vinegar-based coleslaw to provide a bright, acidic contrast to the rich sandwich. For a true Nebraska experience, serve alongside a bowl of chili during the colder months.