Runza Recipe

 One of the German recipes that my grandmother taught me was runzas. 

You will need the following ingredients:

• 1 package of active dry yeast
• 4 cups of all-purpose white flour
• 1 lb ground beef or turkey
• 2 eggs
  
• 1/4 cup margarine or butter
• About 3 cups of shredded cabbage
• 1/4 cup white sugar
• 1/4 cup very warm water
• Dash of salt/salt alternative and ground pepper (in the cabbage mixture)

Start by proofing the yeast in the warm water with the sugar. 

Next, add the eggs and butter. Mix together gently to combine.  

Add the white flour and mix well. You may need a bit more water, depending on your room's humidity. 

The dough should be soft but still firm.

Lightly flour your countertop or cutting board, and knead the dough.  This is important as it helps activate the gluten in the flour. 

Place the kneaded dough in a large bowl, put it in a warm draft-free space, and cover with a towel for 45 minutes to 1 hour. The dough should nearly double in size. 

While the dough is rising: Brown ground beef or ground turkey in a skillet. Add the shredded cabbage and cook them together until the cabbage starts to soften. 

Roll out the risen dough on a clean, floured countertop. You want the dough fairly thin, but not so thin that it tears. It needs to be thick enough to fold and tuck. 

Take a piece of the flattened dough and spoon some of the meat/cabbage mixture into half of it. Fold the other side over and seal the edges closed. You can make them round or loaf-shaped.  You should get about 8 runzas from the dough and filling. 

Make sure the seams are pinched tightly, and then place the runzas on an ungreased baking pan. 

Bake at 350 degrees for about 30 minutes, until the runzas are golden brown on the tops and edges. 

Enjoy the runzas right out of the oven--- but beware, they will be hot!  

Some people like to eat them with ketchup or ranch dressing. 

***If you want to add some extra fun inside the runzas, add some shredded jack or cheddar cheese when you add the ground beef/turkey. Mushrooms are also delicious inside. You add chopped onions to the cabbage mixture, which is traditionally done, but I am not a fan of cooked onions.