Runza Nebraska Beef Cabbage Pocket

Be the first to rate

(No Ratings Yet)

Loading...

A classic Nebraska hand-held pastry featuring savory ground beef and cabbage tucked inside a soft, yeasted bread pocket. Runzas are a beloved regional specialty with roots in German-Russian immigrant baking traditions.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 24 gFat
• 10 gSaturated Fat
• 65 gCarbs
• 5 gFiber
• 9 gSugar
• 32 gProtein
• 720 mgSodium
• 650 mgPotassium
• 110 mgCalcium
• 5 mgIron
• 35 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the bread dough

• 1 cup whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast (1 packet)
• 2 tbsp granulated sugar
• 1 large egg, room temperature
• 1/4 cup unsalted butter, melted and cooled
• 3 1/2 cups all-purpose flour
• 1 tsp fine sea salt
• 1 tbsp unsalted butter, melted (for brushing)

For the beef-cabbage filling

• 1 1/2 lbs ground beef (80/20)
• 4 cups green cabbage, finely shredded (about 1/2 medium head)
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sweet paprika

Directions

1. Activate the yeast by whisking warm milk, yeast, and sugar in a small bowl; let stand 5 to 8 minutes until foamy and bubbly on top.
2. In a large bowl, whisk together flour and salt. Add the yeast mixture, egg, and melted butter, then stir until a shaggy dough forms. Turn out onto a floured surface and knead 8 to 10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
3. While the dough rises, prepare the filling: melt 2 tablespoons butter in a large skillet over medium-high heat. Add onion and cook 4 minutes until softened, then add garlic and cook 30 seconds until fragrant.
4. Add the ground beef to the skillet, breaking it apart with a spatula. Brown for 7 to 8 minutes until no pink remains, then drain excess fat. Stir in the shredded cabbage, salt, pepper, and paprika, and cook 5 to 6 minutes until the cabbage is wilted and tender. Remove from heat and let cool completely.
5. Punch down the risen dough and divide into 6 equal pieces. On a floured surface, roll each piece into a 7×5-inch rectangle, about 1/4 inch thick.
6. Spoon about 2/3 cup of the cooled beef-cabbage filling down the center of each rectangle. Fold the long sides over the filling to overlap slightly, then pinch the short ends firmly to seal, forming a pocket. Place seam-side down on two parchment-lined baking sheets.
7. Cover the shaped runzas loosely with a clean kitchen towel and let rest 15 minutes to puff slightly. Meanwhile, preheat the oven to 375°F (190°C).
8. Brush each runza generously with the melted butter and bake for 22 to 25 minutes until deeply golden brown on top. Serve warm with mustard or ketchup on the side.

Cook’s Notes

• Let the filling cool completely before stuffing; warm filling can soften the dough and cause tearing during shaping.
• For an extra-rich crust, brush the runzas with an egg wash (1 egg beaten with 1 tablespoon water) instead of melted butter.
• Traditional Nebraska runzas are sometimes made with a combination of ground beef and ground pork for added richness.
• Seal the edges very firmly, as the cabbage releases moisture during baking and can cause pockets to burst if under-sealed.
• Leftover runzas reheat beautifully in a 350°F oven for 8 to 10 minutes; avoid the microwave, which toughens the bread.

You might also like

Americas

Cathead Biscuit Georgia Classic

Americas

Liver and Onions American Classic

Americas

Classic Hawaiian Ahi Tuna Poke Bowl

Americas

Natchitoches Meat Pie Louisiana