Cabbage-Beef Stuffed Bread Buns (Runza)

The aroma of baking bread filled with savory beef and cabbage – it’s a scent that instantly transports me back to my grandmother’s kitchen. She’d be humming a polka tune as she expertly pinched each runza closed, her hands moving with the practiced ease of someone who had made them hundreds of times. These weren’t just meals; they were edible hugs, warm comfort on a chilly day, and a tangible expression of love that I still taste with every bite.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 15-18 minutes
• Total Time: 45-48 minutes
• Servings: 18 buns
• Yield: 18 buns
• Dietary Type: Varies (can be dairy-free)

Ingredients

• (1 lb) Frozen bread dough, thawed according to package directions
• 5 lbs Lean ground beef
• ¼ cup Water or Beef broth
• 1 Large Head of green cabbage, chopped into pieces
• 2 Onions, finely chopped (or 1 large onion)
• 2 tablespoons Fresh minced garlic
• ½ – 1 cup Grated parmesan cheese (or to taste)
• 2 teaspoons Seasoning salt (or to taste) or 2 teaspoons White salt (or to taste)
• 2 teaspoons Fresh ground black pepper
• Melted butter for brushing

Equipment Needed

• Large pot
• Greased baking sheets
• Clean tea towel
• Lightly-floured board

Instructions

1. Begin by dividing each loaf of the thawed frozen bread dough into 6 even pieces. Since you have 3 loaves of dough, you will end up with a total of 18 pieces.

2. Roll each piece into a ball. Place the dough balls on a clean surface, cover them with a clean tea towel, and set aside to rest. This allows the gluten to relax, making them easier to roll out later.

3. In a large pot, crumble the ground beef over medium heat. Cook, stirring frequently, until the beef is no longer pink. Make sure to break up any large clumps for even cooking.

4. Once the ground beef is cooked through, carefully drain off all the fat. Removing the excess fat is crucial for a less greasy and more flavorful runza.

5. Add water or beef broth, chopped cabbage, chopped onion, and minced garlic to the pot with the cooked ground beef.

6. Reduce the heat to medium-low. Cook, stirring occasionally, until the cabbage is tender and softened. This usually takes about 15-20 minutes. Stirring prevents the mixture from sticking to the bottom of the pot and ensures even cooking.

7. Once the cabbage is soft, drain the entire mixture very well. Excess liquid will make the runzas soggy, so this step is essential. You can use a colander and press down on the mixture to remove as much liquid as possible.

8. Return the drained cabbage-beef mixture to the pot. Stir in ½ cup of grated Parmesan cheese. You can always add more to taste later. Season with seasoning salt (start with 1 teaspoon and add more to taste) and plenty of fresh ground black pepper. Stir well to combine all the ingredients. Set the filling aside to cool slightly.

9. On a lightly-floured board, roll each piece of dough into approximately 5-inch squares. They don’t have to be perfectly square – just aim for a relatively even shape.

10. Place about ¾ cup of the cabbage-beef mixture into the center of each rolled-out dough square. Be careful not to overfill them, or they will be difficult to seal.

11. Fold the dough over the filling to form a rectangular or triangular shape. Pinch the edges firmly to seal completely, preventing the filling from leaking out during baking. A good seal is key to a successful runza!

12. Place the assembled runzas onto a greased baking sheet, seam-side down. This helps the seams stay closed during baking.

13. Bake in a preheated oven at 375 degrees F (190 degrees C) for 15-18 minutes, or until the runzas are golden brown. Keep a close eye on them to prevent burning. Oven temperatures can vary, so adjust baking time as needed.

14. Remove the baked runzas from the oven and immediately brush each one with melted butter. This gives them a beautiful sheen and adds a touch of richness.

15. Serve the runzas hot or warm. Enjoy!

Expert Tips & Tricks

• Make-Ahead Filling: The ground beef/cabbage filling can be made a day in advance. Store it in an airtight container in the refrigerator. This saves time on the day you want to bake the runzas.

• Spice It Up: For those who enjoy a little heat, add a pinch of cayenne pepper or some dried chili flakes to the ground beef mixture.

• Add Bacon: For an extra layer of flavor, incorporate some crumbled bacon pieces into the ground beef mixture. The smoky flavor of the bacon complements the cabbage and beef beautifully.

• Dough Consistency: If the dough is too sticky to work with, add a little more flour to your work surface. Conversely, if it’s too dry, lightly dampen your hands with water.

• Even Baking: To ensure even baking, rotate the baking sheets halfway through the baking time.

Serving & Storage Suggestions

Runzas are best served hot or warm, straight from the oven. They are delicious on their own, or you can serve them with a side of mustard, horseradish sauce, or a simple salad.

To store leftover runzas, let them cool completely and then wrap them individually in plastic wrap or store them in an airtight container in the refrigerator. They will last for 3-4 days.

For longer storage, you can freeze runzas. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. To reheat, thaw the runzas in the refrigerator overnight and then bake them in a preheated oven at 350 degrees F (175 degrees C) until heated through. You can also microwave them, but they may become a little soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	257.5 kcal	N/A
Calories from Fat	121 kcal	N/A
Total Fat	13.5 g	20%
Saturated Fat	5.6 g	28%
Cholesterol	84.3 mg	28%
Sodium	138.8 mg	5%
Total Carbohydrate	5.7 g	1%
Dietary Fiber	1.9 g	7%
Sugars	3 g	N/A
Protein	27.5 g	54%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegetarian Runzas: Replace the ground beef with cooked lentils or a mixture of chopped vegetables like carrots, zucchini, and bell peppers.

• Spicy Runzas: Add diced jalapeños or a pinch of red pepper flakes to the cabbage-beef mixture for a spicy kick.

• Different Cheeses: Experiment with different types of cheeses, such as cheddar, mozzarella, or provolone.

• Gluten-Free Runzas: Use a gluten-free bread dough recipe or purchase gluten-free bread dough from the store.

• Vegan Runzas: Omit the Parmesan cheese or use a vegan Parmesan alternative.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cabbage instead of chopping it myself?
A: Yes, you can use pre-shredded cabbage to save time. Just make sure to chop it into smaller pieces if the shreds are too long.

Q: Is it important to drain the cabbage-beef mixture really well?
A: Absolutely! Draining the mixture thoroughly is crucial to prevent the runzas from becoming soggy.

Q: Can I freeze the runzas after they are baked?
A: Yes, you can freeze baked runzas. Let them cool completely before wrapping them individually and freezing them.

Q: Can I use a different type of ground meat?
A: Yes, you can substitute ground beef with ground turkey, ground chicken, or even ground pork. Adjust the seasoning accordingly.

Q: How do I prevent the dough from sticking to the board when rolling it out?
A: Make sure to flour your work surface and rolling pin generously. If the dough is still sticking, add a little more flour.

Final Thoughts

These Cabbage-Beef Stuffed Bread Buns, or Runzas, are more than just a recipe; they’re a taste of home, a connection to family traditions, and a delicious way to share love through food. Don’t be intimidated by the process – each step is simple, and the reward is a warm, comforting, and incredibly satisfying meal. Gather your ingredients, roll up your sleeves, and get ready to create something special. I encourage you to give this recipe a try and share your creations with loved ones. Perhaps pair it with a crisp, cold beer or a simple side salad for a complete and unforgettable experience!