Runza Sandwich
A beloved classic from the American Midwest, the Runza is a soft, yeasted bread pocket filled with a savory mixture of seasoned ground beef, tender cabbage, and onions. This all-in-one meal is perfect for hearty lunches, family dinners, or a comforting bite on a cold day. Our recipe guides you through creating the perfect golden-brown crust and a flavorful, juicy filling.
For 8 servings
4 steps. 45 minutes total.
- 1
Step 1
- a.Activate the Yeast & Make the Dough
- b.In the bowl of a stand mixer or a large mixing bowl, combine the warm water, warm milk, active dry yeast, and granulated sugar. Whisk gently and let it sit for 5-10 minutes until the mixture becomes foamy.
- c.Add the all-purpose flour, salt, and melted butter to the bowl.
- d.Using a dough hook attachment, mix on low speed until a shaggy dough forms. Increase the speed to medium and knead for 6-8 minutes until the dough is smooth and elastic. If kneading by hand, turn the dough onto a lightly floured surface and knead for 8-10 minutes.
- e.Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until doubled in size.
- 2
Step 2
- a.Prepare the Savory Filling
- b.While the dough is rising, cook the filling. In a large skillet or Dutch oven, cook the ground beef over medium-high heat, breaking it apart with a spoon, until browned (about 5-7 minutes).
- c.Drain off any excess grease from the skillet.
- d.Add the finely chopped yellow onion to the beef and cook for 3-4 minutes until softened.
- e.Stir in the finely shredded cabbage, 1 tsp salt, black pepper, and garlic powder. Continue to cook, stirring occasionally, for 10-15 minutes, until the cabbage is wilted and tender.
- f.Remove the skillet from the heat and transfer the filling to a bowl or baking sheet to cool completely. Spreading it out helps it cool faster. The filling must be at room temperature before assembling.
- 3
Step 3
- a.Assemble the Runzas
- b.Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- c.Once the dough has risen, gently punch it down to release the air. Divide the dough into 8 equal portions.
- d.On a lightly floured surface, roll one portion of dough into a 6-inch square or circle.
- e.Spoon about 1/2 cup of the cooled filling into the center of the dough.
- f.To seal, bring two opposite corners of the dough to the center and pinch them together. Then, bring the other two corners to the center and pinch all the seams firmly to create a sealed pocket.
- g.Place the assembled runza seam-side down on the prepared baking sheet. Repeat with the remaining dough and filling, spacing them about 2 inches apart.
- 4
Step 4
- a.Bake to Golden Perfection
- b.In a small bowl, whisk together the large egg and 1 tbsp of water to create an egg wash.
- c.Brush the tops of the assembled runzas with the egg wash. This will give them a beautiful golden-brown, shiny crust.
- d.Bake for 20-25 minutes, or until the tops are deeply golden brown.
- e.Remove from the oven and let the runzas cool on the baking sheet for at least 10 minutes before serving. The filling will be extremely hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, ensure the filling is completely cool before assembling. A warm filling can make the dough soggy and difficult to seal.
- 2Shred the cabbage very finely using a sharp knife, mandoline, or a food processor's shredding disk. This ensures it cooks down properly and integrates well with the beef.
- 3Pinch the seams very tightly to prevent the filling from leaking out during baking. Sealing them well is the key to a perfect runza.
- 4Don't overfill the dough pockets. While it's tempting to add more filling, overstuffing can cause them to burst in the oven.
- 5Runzas freeze beautifully. After baking, 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.
Adapt it for your goals.
Cheesy Runza
Mix 1 cup of shredded sharp cheddar, Swiss, or provolone cheese into the cooled beef and cabbage filling before assembling.
Mushroom & Swiss RunzaMushroom & Swiss Runza
Sauté 8 ounces of sliced mushrooms with the onions and add 1 cup of shredded Swiss cheese to the cooled filling.
Spicy RunzaSpicy Runza
Add 1-2 finely chopped jalapeños or 1/2 teaspoon of red pepper flakes to the filling along with the cabbage for a spicy kick.
Vegetarian RunzaVegetarian Runza
Replace the ground beef with 1 pound of finely chopped mushrooms, cooked lentils, or a plant-based ground meat substitute for a delicious vegetarian version.
Why this is on our healthy list.
Protein Powerhouse
Ground beef provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and overall body function.
Rich in Vitamin C & K
Cabbage is an excellent source of Vitamin C, an antioxidant that boosts the immune system, and Vitamin K, which is crucial for blood clotting and bone health.
Sustained Energy Release
The complex carbohydrates from the bread provide a steady source of energy to fuel your day, unlike the quick spike and crash from simple sugars.
Frequently asked questions
A Runza is a bread pocket sandwich originating from Nebraska, with German-Russian roots. It's a yeasted dough pocket typically filled with a savory mixture of ground beef, cabbage, and onions.