There are other Runza recipes out there, but this is the one I grew up with.
- Carbohydrate 22.0264888888889 g
- Cholesterol 58.5564921111111 mg
- Fat 24.4121375 g
- Fiber 1.705000002914 g
- Protein 10.9536194444444 g
- Saturated Fat 7.43234866805556 g
- Serving Size 1 1 Serving (168g)
- Sodium 176.177708333333 mg
- Sugar 20.3214888859749 g
- Trans Fat 2.08915981666667 g
- Calories 347 calories
Step-by-step
- Add yeast to warm water, stirring to dissolve.
- Stir in milk, sugar, salt, eggs, shortening and half of the flour.
- Mix with spoon until smooth.
- Add enough of remaining flour to handle easily; mix with hand. Turn onto lightly floured board; knead until smooth and elastic (about 5 minutes). Round in greased bowl, greased side up. Cover with damp cloth. Let rise in warm place until double (about 1 1/2 hour). Punch down; let rise again until almost double (about 30 minutes).
- While dough is rising the last 30 minutes, brown 2 pounds hamburger in skillet, add onion to taste. In another skillet, melt 1/2 cup margarine. Shred 1 medium head of cabbage. Wilt cabbage in melted margarine. Drain hamburger and cabbage, mix together.
- Divide dough in half, roll and cut into 4x6" rectangles. Fill with hamburger mixture. Fold edges and ends up. Place on lightly greased cookie sheets.
- Bake at 350-degrees for 20-25 minutes or until lightly browned.
Dough Mechanics And Rising Times
Working with an enriched dough containing milk, shortening, and margarine requires patience. Knead the mass for a full five minutes until smooth and elastic to build adequate gluten structure. Allow the first rise to run a full 90 minutes in a warm zone until doubled in volume. Punch the dough down thoroughly before the final 30-minute rest.
Filling Prep And Moisture Control
Shredding a medium head of cabbage and wilting it in melted margarine demands proper drainage. Combine the wilted greens with browned hamburger and onions only after expelling excess liquid. Excess moisture will breach the four-by-six-inch rolled dough rectangles during baking.
Freezing And Reheating Guidelines
Runzas freeze exceptionally well once fully baked and cooled. Store individual pockets in airtight bags for up to three months. Reheat frozen units directly in a 350-degree oven for twenty minutes to restore the crust without drying out the meat and cabbage center.
