16 January, 2017
Runzas
Two little neighbor girls, Diane and Patti, were outdoors playing on a warm, sunny day. Diane was bubbling over with exuberance because her mom, a lady of German descent named Laverna, was making “Cabbage Rolls” for dinner. Patti (my mom) turned up her nose, exclaiming that “no way” would she eat something with cabbage in it. “Yuck! How can you eat something like that?” Diane asked her mom, then insisted that Patti come to dinner that night and see just how good they really were.
Patti hesitantly took her first bite, then proceeded to gobble up her cabbage roll, looking for a second from the rapidly disappearing pile of tasty hot rolls. She asked Laverna if she would give the recipe to her mom so she could make them, too.
This recipe has been in our family ever since that day around 60 years ago and, so far, we haven’t had anyone say “Yuck”. See for yourself. Try them soon. You won’t be sorry.
Runzas
Ingredients
Filling
- 3 lb hamburger
- 1 cup onion
- 6 cup cabbage shredded
- 1 cup water
- 1 can cream of mushroom soup
- 3 tsp salt
- 1 tsp pepper
- dash tabasco sauce
Dough
- 2 cup water warm
- 2 pkg yeast
- 1/2 cup sugar
- 6.5 c up white flour
- 1 large egg
- 1/4 cup butter melted, cooled
- 1 1/2 tsp salt
Instructions
Filling
- Brown hamburger & onion. Drain.
- Add remaining ingredients.
- Simmer 15-20 minutes. Cool Completely
Dough
- Mix water, yeast, sugar, and salt until dissolved.
- Add egg & melted butter.
- Stir in flour.
- Refrigerate for 4 hours.
Make Runza's
- Roll dough to about 1/4" thickness. Cut into 4" x 8" pieces and add about 1/2 c meat mixture into each. Fold dough pieces over and seal the edges, then place seam-side-down on a greased cookie sheet.
- Let rise 20-30 minutes
- Bake in pre-heated 375° oven for 20 minutes or until brown.