Being born and raised in good old Nebraska,we got accustomed to amazing food and one of those restaurants was Runza! But now that my married life has brought me to Houston Texas, I don't get to got to my favorite hot spots for a great meal when I'm craving comfort food. So I took it upon myself to make some and freeze them so when the craving strikes I can have a piece of home! Now they are not as good as the originals but I must say they are pretty close!! :)
So if you have ever had a Runza, you would understand my dilemma!! I hope these find there way to your table top soon! Enjoy!
1In a large bowl, add 1 3/4 c of flour, sugar, yeast and salt. Stir and set aside.
2in a small sauce pan heat milk, water and Crisco over a medium heat until it reaches a temp of 120*.
3pour milk mixture over flour mixture and add eggs and suing an electric mixture mix on low speed until smooth, then on high for (3mins) carefully add remaining flour slowly until all flour is in, kneed for a another (7mins) until elastic like.
4place dough into a greased bowl and cover with a towel until it doubles in size (in a warm place) about an hour.
5Brown hamburger, then add Adobo and onions, once cooked down, drain off grease.
6While hamburger is browning, start in shredding cabbage
7Move beef mixture to a bowl, and use the same pan/pot to cook down the cabbage, i put 2 T of lard at the bottom of the frying pan to keep the cabbage from burning and sticking, cook one head at a time, its less messy. Add salt, pepper and garlic .
Let simmer on low heat till cabbage is tender, add meat back into pan, or bigger pan, (I needed a bigger pan)
8Pre-heat oven to 350*
9If making Swiss mushroom Runzas, slice 2 c of mushrooms fry in a frying pan with light oil and salt and pepper to taste with a couple of dashes of Worchester sauce. add small spoonful ontop of swiss cheese. (optional)
10punch down dough and roll out on a floured, flat surface. About an 1/8 inch thickness. Cut into 6 inch squares(pizza cutter works wonders)
11using a 1/3 measuring cup, scoop meat/cabbage mixture and place in the middle of the square and add cheese (optional) Fold and pinch side in, and place on a greased cookie sheet.
12Bake for 30-35 mins or until golden brown.
13let cool on cookie racks to freeze, and place in freezer on a cookie sheet for 1 hour then seal into bags and keep for 6-9 months, reheating at 350* for 20-25 min (frozen) or microwave for 4 mins. (cut in half to cook faster)
14serve with French fries or onion rings and French onion dipping sauce!!!!!! Yummy!!!!!!! Enjoy!