Nebraska Runzas
Discover the comfort of Nebraska Runzas, a beloved Midwest classic featuring pillowy homemade bread pockets stuffed with a hearty filling of seasoned ground beef, tender cabbage, and onions. This recipe combines old-fashioned baking techniques with simple, wholesome ingredients to create a savory hand-held delight perfect for lunch, dinner, or even meal prep. The dough, enriched with eggs and butter, is soft and airy, creating the perfect golden crust when baked. Brushed with melted butter for a rich finish, these runzas are not only satisfying but also incredibly versatile—pair them with a side of soup or salad for a complete, cozy meal. Perfect for family gatherings or freezer-friendly meal plans, Nebraska Runzas capture the essence of homestyle comfort food in every bite.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 0.75 cup Warm milk (about 110°F)
- 0.25 cup Warm water (about 110°F)
- 4 tablespoons Unsalted butter, softened
- 2 pieces Large eggs
- 1 pound Ground beef
- 1 medium White onion, finely chopped
- 2 cups Green cabbage, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter, melted (for brushing)
Instructions
In a large mixing bowl, combine the all-purpose flour, sugar, salt, and yeast.
Gradually add the warm milk and water to the flour mixture, stirring until combined.
Add the softened butter and eggs, then knead the dough on a floured surface for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
Place the dough in a greased bowl, cover it with a clean cloth, and let it rise for 1 hour or until doubled in size.
While the dough is rising, prepare the filling. In a large skillet over medium heat, cook the ground beef until browned.
Add the chopped onion to the beef and cook for 5 minutes, or until softened.
Stir in the shredded cabbage, salt, and black pepper. Cook for another 8-10 minutes, or until the cabbage is tender. Remove from heat and let the filling cool slightly.
Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a 6-inch circle on a floured surface.
Place about 1/3 cup of filling in the center of each dough circle. Fold the edges of the dough over the filling and pinch to seal, creating a rectangular or oval pocket. Make sure there are no gaps to prevent leaking during baking.
Place the filled runzas seam-side down on a baking sheet lined with parchment paper. Cover them with a clean cloth and allow them to rise for 20-30 minutes.
Preheat your oven to 375°F (190°C) while the runzas rise.
Bake the runzas for 20-25 minutes, or until golden brown.
Remove them from the oven and immediately brush the tops with melted butter for a soft finish.
Serve warm and enjoy your homemade Nebraska Runzas!
Nutrition Facts
Calories |
3742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.6 g | 216% | |
| Saturated Fat | 82.2 g | 411% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 895 mg | 298% | |
| Sodium | 5283 mg | 230% | |
| Total Carbohydrate | 410.5 g | 149% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 31.0 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 494 mg | 38% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 2574 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
