~::~ RUNZAS ~::~

Cat Kiselica


My aunt is from Nebraska and she used to make these for the family. We all got HOOKED on 'em and despite our begging & pleading, she won't make 'em for us anymore. SO, I was forced to learn to make 'em myself!

These are awesome hot out of the oven, warmed up as leftovers, and/or they freeze well, also.

pinch tips: How to Use a Meat Thermometer



20 Min




1 pkg
rhodes frozen 'texas' rolls (sold in a bag)
1 large
onion, chopped
head of cabbage, chopped
2 lb
ground beef
salt & pepper, to taste

Directions Step-By-Step

Prep rolls to rise per instructions on bag -- this can take several hours, depending on temperature. (You can use the shortcut method according to instructions also on bag, although I've never done it so not sure how well it works!)
About an hour before rolls are fully-risen, prepare filling by first sauteing onion in a small amount of butter or oil until crisp-tender.
Add hamburger to same pan (with onion) and cook 'til brown, stirring occasionally. Drain fat, if desired; I typically use very lean beef that requires little-to-no draining.
Season with salt & pepper, to taste. (NOTE: I have not included measurements as individual tastes vary, but 'true' runzas are quite peppery -- this is what gives that distinct, tell-tale flavor!)
Add cabbage to same pan and cook, stirring occasionally, until soft. Once done, remove from heat and let sit while you prepare dough.
Once dough has fully risen, flatten individual rolls with rolling pin. Place about 1/2 c. or so of beef/cabbage filling in center, pinch the seams closed, and then place (seam-side down) on sprayed baking sheet. If not rushed for time, let sit for another 20-30 mins. to allow dough to rise a bit more.
Place in preheated 350 degree oven and let bake about 20 mins. or until lightly browned.

About this Recipe

Course/Dish: Beef, Other Breads, Savory Pies
Main Ingredient: Beef
Regional Style: American