Runza
A warm, savory pocket of yeast dough filled with seasoned ground beef, onions, and cabbage. This beloved Nebraska classic is the ultimate comfort food, perfect for a hearty lunch or dinner.
For 8 servings
4 steps. 25 minutes total.
- 1
Make the Dough & First Rise (Approx
- a.75 minutes)
- b.In a large bowl or the bowl of a stand mixer, combine the warm water, warm milk, sugar, and yeast. Let it sit for 5-10 minutes until the mixture is foamy.
- c.Stir in the vegetable oil and 1 tsp of salt. Gradually add the all-purpose flour, mixing on low speed until a soft dough forms.
- d.Knead the dough on a lightly floured surface for 6-8 minutes (or with a dough hook for 5-6 minutes) until it is smooth and elastic.
- e.Place the dough in a lightly oiled bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm, draft-free place for about 60 minutes, or until doubled in size.
- 2
Prepare the Filling (Approx
- a.15 minutes)
- b.While the dough is rising, heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and chopped onion.
- c.Cook, breaking up the meat with a spoon, until the beef is fully browned and the onion is translucent, about 8-10 minutes.
- d.Carefully drain off all excess grease from the skillet.
- e.Stir in the shredded cabbage, 1 tsp of salt, and black pepper. Continue to cook, stirring occasionally, for 5-7 minutes, until the cabbage has wilted and is tender.
- f.Remove the skillet from the heat and spread the filling on a baking sheet to cool completely. This is a crucial step to prevent the hot filling from making the dough soggy.
- 3
Assemble the Runzas (Approx
- a.15 minutes)
- b.Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- c.Once the dough has doubled, punch it down to release the air. Transfer it to a lightly floured surface and divide it into 8 equal portions.
- d.Working with one portion at a time, roll it out into a rectangle approximately 6x8 inches in size.
- e.Spoon about 1/2 to 3/4 cup of the cooled filling onto one half of the dough rectangle, leaving a 1-inch border around the edges.
- f.Fold the empty half of the dough over the filling. Pinch the edges firmly to seal completely, creating a rectangular pocket. You can also crimp the edges with a fork for a more secure seal.
- 4
Second Rise & Bake (Approx
- a.40 minutes)
- b.Place the assembled Runzas on the prepared baking sheet, seam-side down, leaving some space between each one.
- c.Cover them lightly with a clean cloth and let them rest for 15-20 minutes for a short second rise.
- d.Brush the tops of the Runzas generously with the melted butter.
- e.Bake for 20-25 minutes, or until they are a deep golden brown. The internal temperature of the filling should reach 165°F (74°C).
- f.Remove from the oven and let them cool on a wire rack for at least 5-10 minutes before serving. They are best served warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the filling is completely cool before assembling. Spreading it on a baking sheet speeds up the cooling process.
- 2Pinch the seams very tightly to prevent the filling from leaking out during baking. A little water on the edges can help create a better seal.
- 3Don't overfill the pockets. While tempting, overfilling is the most common cause of bursting.
- 4For a shinier, deeper golden crust, brush with an egg wash (1 egg beaten with 1 tbsp of water) instead of melted butter before baking.
- 5Runzas freeze beautifully. Let them cool completely, then wrap individually in plastic wrap and foil. Reheat from frozen in a 350°F (175°C) oven for 20-25 minutes.
- 6If your dough is too sticky, add flour one tablespoon at a time. If it's too dry, add warm water one teaspoon at a time until it reaches a soft, pliable consistency.
Adapt it for your goals.
Cheesy Runza
Mix 1 cup of shredded cheddar, Swiss, or mozzarella cheese into the cooled beef and cabbage filling before assembling.
Spicy RunzaSpicy Runza
Add 1/2 teaspoon of red pepper flakes or one finely chopped jalapeño (seeds removed) to the filling along with the cabbage for a spicy kick.
Vegetarian RunzaVegetarian Runza
Replace the ground beef with 1 pound of chopped mushrooms, cooked lentils, or a plant-based ground meat substitute. Sauté with the onions until tender.
Breakfast RunzaBreakfast Runza
Use a filling of cooked breakfast sausage, scrambled eggs, and cheese for a morning twist on the classic.
Why this is on our healthy list.
Source of Protein
The ground beef provides a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Energy Boosting
The carbohydrates from the flour in the dough provide a readily available source of energy to fuel your body and brain.
Rich in Vitamin C & K
Cabbage is an excellent source of Vitamin C, which supports the immune system, and Vitamin K, which is important for blood clotting and bone health.
Frequently asked questions
A Runza is a traditional savory pastry from the American Midwest, particularly Nebraska. It consists of a yeast dough pocket filled with a mixture of ground beef, onions, and cabbage.