Runzas Cabbage Pockets
Sink your teeth into the comforting goodness of Runzas Cabbage Pockets, a Midwest classic that combines tender homemade dough with a savory beef, cabbage, and onion filling. Perfectly seasoned with simple spices, these golden, hand-held pockets are baked to perfection, offering a flaky exterior that encases a hearty burst of flavor in every bite. This recipe is a celebration of wholesome ingredients, featuring freshly shredded green cabbage and finely chopped onion sautéed with ground beef for a filling that's both satisfying and soul-warming. Easy to customize and freezer-friendly, Runzas are ideal for meal prep, quick lunches, or a family dinner served with your favorite sides. Whether you're channeling nostalgia or discovering them for the first time, these cabbage pockets are sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 0.25 cups Granulated sugar
- 1 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 1 cups Warm water (110°F)
- 0.25 cups Unsalted butter, melted
- 1 Eggs
- 1 pounds Ground beef
- 1 cups White onion, finely chopped
- 3 cups Green cabbage, shredded
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 1 tablespoons Vegetable or canola oil (for cooking beef mixture)
- 1 Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
In a large mixing bowl, combine the flour, sugar, salt, and yeast. Stir to mix well.
Add the warm water, melted butter, and egg to the dry ingredients. Mix until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes, or until it becomes smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
While the dough is rising, prepare the filling. Heat the oil in a large skillet over medium heat.
Add the ground beef and cook until browned, breaking it apart with a spatula. Drain excess grease.
Add the chopped onion to the skillet and cook until softened, about 3-4 minutes.
Stir in the shredded cabbage, salt, and black pepper. Cook for another 5-7 minutes, or until the cabbage is tender. Remove the filling from the heat and let it cool.
Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a ball.
On a floured surface, roll one dough ball into a 6-inch circle using a rolling pin.
Place about 1/3 cup of the filling in the center of the dough circle. Fold the dough over the filling, pinching the edges tightly to seal and form a pocket.
Repeat with the remaining dough and filling, placing each pocket seam-side down on a greased or parchment-lined baking sheet.
Preheat the oven to 375°F (190°C). Brush the tops of the runzas with the egg wash to promote browning.
Bake the runzas in the preheated oven for 20-25 minutes, or until golden brown.
Let the pockets cool slightly before serving. Enjoy them warm with your favorite dipping sauce or on their own!
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 552 mg | 24% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 8.6 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 301 mg | 6% | |
*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.
