Friday, November 16, 2012

homemade runzas

an actual runza.  

last week i posted runzas on my must haves for the freezer and had a few folks ask me what a runza is...besides telling them that they are bread stuffed with deliciousness, i thought i would share my go to recipe.  these are definitely a weekend kitchen project. however, they freeze/reheat great and are pretty fun to make. kids can easily help fill and fold the runzas, too.

homemade runzas
2 lbs of ground meat, preferably beef
1 large onion, chopped
1 medium head of cabbage, shredded
american cheese, optional
4 1/2 c. flour, divided
1 /2 c. sugar
2 pkgs. (4 1/2 t.) of active dry yeast
1 t. salt
1/2 c. water
1/2 c. shortening
3/4 c. milk
2 eggs

{make dough} combine 1 3/4 c. flour, sugar, salt, and yeast.  heat milk, water, and shortening to 120 degrees.  pour over flour mixture and add eggs. beat with standing mixer for 4 minutes.  stir in remaining flour. knead, with standing mixer,  until smooth and elastic. about 6-8 minutes. cover for 1 hr.
meanwhile {make filling} in large dutch oven, saute onion in a bit of oil or butter.  add meat and brown.    add cabbage and cook until wilted.  season very well with salt and pepper.

{assemble runzas} on a large floured surface, roll out dough.  you want the dough to rolled out to a little more than 1/4 inch thickness.  this is where it can get now need to divide your rolled out dough into a even number, same sized rectangles. they should be about 8" x 6".  fill half of the long side, of each rectangle, with your meat filling.  add cheese if you so desire. fold the dough over the meat filling and pinch the sides to make sure nothing delicious escapes. repeat.

{to eat immediately} place on a baking sheet and bake in a preheated 350 degree oven for 15-20 minutes or until golden brown

{to prepare for freezing}  place on a baking sheet and  par bake in a preheated 350 degree oven for no more than 10 minutes.  cool completely and individually wrap in plastic wrap and then store in a freezer bag.  good for up to six months.

{to heat from freezer} wrap runza in foil, bake at 350 degrees for about 25-30 minutes.


  1. These look so yummy! Thanks for posting your recipe. I do have a silly question: I only have a hand mixer for my tiny kitchen (it's a good mixer - it takes on double batches of gingerbread house dough with ease) - do you think I could do the first mixing (with the 1.75 c. flour) with the hand mixer and then knead in the remaining flour by hand? Happy Thanksgiving!

    1. sarah, sure! i think that will work just fine. you'll just have to add to the kneading time since you are doing it by hand. let me know how they turn out. have a happy thanksgiving!

  2. I add a little juice from a can of sauerkraut to my recipe, too...and I think it makes the world of difference :) Thanks, Anna!

  3. @Anne: great idea! I'm going to try that. Thanks!