Runza: A classic from Nebraska! (Inspired by Cleetus McFarland)

These were so easy and amazingly delicious! Simplicity at it’s finest. Now, to get myself to Nebraska to try them from the source…

Check out the making in the video tab!

RUNZA:

The Dough:

– 4.5 teaspoons (2 envelopes) active dry yeast

– Pinch of sugar – 3/4 cup milk

– ½ cup water

– ½ cup (one stick) unsalted butter, cut into pats and softened

– ¼ cup sugar

– 2 whole eggs

– 580 grams all purpose flour (plus some more as needed)

– 1 teaspoon kosher salt

The Filling:

– 4 cups cabbage, chopped

– 1 medium onion, diced

– 2lbs lean ground beef

– 2 teaspoons seasoned salt

– 1 teaspoon fresh ground black pepper

1. Bloom yeast in stand mixer bowl by adding yeast, pinch of sugar and the milk & water which have been heated to 100-110 degrees F. Allow to bloom for about 10 minutes until top is foamy

2. Add butter, sugar, eggs, flour and water. With dough hook, begin mixing on low and increase speed. After 5 minutes or so, check dough consistency. It should be tacky, not sticky. If it’s too sticky, add flour a tablespoon at a time and mix until combined. Check again and repeat until dough reaches desired consistency.

3. Turn dough out on to a floured workspace. Knead dough for a few minutes, adding flour as needed to form a soft ball that springs back gently when pushed.

4. Place dough ball into a lightly greased bowl. Cover and let rise 60-90 minutes until doubled in size.

5. Chop cabbage and onion

6. In a large pot, add onion over medium high heat and stir occasionally until sizzling

7. Add meat and break up with spoon as it browns

8. When almost fully browned, add seasoned salt and pepper. Stir to mix thoroughly.

9. Add cabbage and cook until cabbage is tender

10. Remove from heat and pour filling mix into a colander to drain off excess liquid.

11. Preheat oven to 350 degrees F

12. Punch down dough and remove from bowl. If you have a scale, weigh entire dough ball and divide into 12 equal portions. If you don’t have a scale, divide equally by eye. May the odds be in your favor.

13. Roll each piece into a small log, and roll with rolling pin into a rectangle about 8″x6″

14. Fill each piece with ½ cup of filling. Fold over on long axis, slightly overlapping the seam on the bottom. Fold ends under and place on lightly greased baking sheet. Don’t overcrowd them. Add 1 slice of cheese torn in half to each before adding filling if desired.

15. Bake in center of oven at 350 degrees F for 18-20 minutes until golden brown

16. Allow to cool for a bit before devouring

17. Enjoy!