Nebraska Runza
A soft yeast-dough pocket stuffed with seasoned ground beef, cabbage, and onion, Nebraska's most iconic handheld sandwich.
- Prep
- 45 min
- Cook
- 30 min
- Total
- 75 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Baking sheet
- •Large skillet
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 17
- carbs
- 42
- protein
- 19
- calories
- 410
Instructions
- 1
Stir the yeast and a pinch of sugar into warm milk. Let it sit for 5 minutes until foamy.
- 2
Mix in the melted butter, remaining sugar, egg, salt, and flour until a soft dough forms.
- 3
Knead the dough for 8 minutes until smooth. Cover and let it rise for 1 hour.
- 4
Cook the ground beef and onion in a skillet until browned, breaking the meat into small crumbles.
- 5
Add the cabbage to the skillet and cook until wilted. Season with salt and pepper, then let it cool.
- 6
Punch down the dough to release the air. Cut it into 8 equal pieces.
- 7
Roll each piece into a rectangle. Spoon the filling into the center.
- 8
Fold the dough over the filling. Pinch all edges tightly to seal it shut.
- 9
Place seam-side down on a sheet pan. Bake at 375°F for 20-25 minutes until golden.
- 10
Let them cool slightly. Serve warm.
Chef's tips
Press excess liquid out of the cooked cabbage filling so the dough stays crisp. Pinch the edges firmly to prevent leaks while baking.
Storage
Refrigerate cooled runzas in an airtight container for up to 4 days, or freeze for up to 2 months.
Reheating
Warm in a 350°F oven for 10-12 minutes to keep the crust from turning soggy.
Common mistakes to avoid
- •Adding too much filling so the edges cannot close
- •Using hot filling, which softens and tears the raw dough
Serving suggestions
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