Nebraska-Style Runza is a beloved Midwestern dish featuring savory beef and cabbage wrapped in soft bread dough. This recipe captures the heartiness and warmth of traditional comfort food, perfect for a cozy dinner or casual gathering. The combination of beef, cabbage, and buttery dough offers a delightful taste that evokes the nostalgia of homemade meals. With its satisfying flavor and texture, Nebraska-Style Runza is a comforting option to enjoy on chilly evenings.
Ingredients
- 1 lb ground beef
- 1 head cabbage, finely shredded
- 1 medium onion, chopped
- 1/2 cup butter
- 1 tsp salt
- 1/2 tsp pepper
- 1 lb prepared bread dough
Instructions
- In a large skillet, cook the ground beef, cabbage, and chopped onion over medium heat until the meat is browned and the vegetables are tender, about 10-15 minutes. Drain excess fat.
- Stir in butter, salt, and pepper until the butter is melted and well mixed with the beef and cabbage mixture.
- On a lightly floured surface, roll the prepared bread dough into a 12×10-inch rectangle. Cut the dough into six equal squares.
- Place approximately 3/4 cup of the beef mixture in the center of each dough square.
- Bring the corners of each dough square to the center and pinch them together to seal the edges, forming a pocket around the filling.
- Place the filled dough pockets seam-side down on greased baking sheets, leaving space between each runza for expansion during baking.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until the bread pockets are golden brown and cooked through.
- Remove from the oven and allow them to cool slightly on a wire rack before serving.
Keywords: Savory, Family Meal, Golden Brown, Main Course, Midwestern
Spice Rack: Salt, Pepper
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