Cabbage Runza

If you grew up anywhere on the Great Plains, you know a runza. These soft yeast-dough pockets, brought over by German-Russian immigrants and beloved across Nebraska, hide a savory filling of browned ground beef, cabbage, and onion inside a tender baked bun. Some folks call them bierocks; either way, it’s a meal you can hold in one hand.

The filling step that matters most is simmering it uncovered until the water cooks off. Wet filling makes for a soggy, blown-out bun, so cook the cabbage down until the mixture is dry before it ever touches the dough.

Sealing is the other make-or-break. Pinch the corners together tightly and bake the runzas seam-side down so they don’t burst open in the heat. They freeze well wrapped in foil, which is half the reason families make big batches: pull one out, reheat, and lunch is sorted.

Chef Tips

• Simmer the filling until it’s completely dry, or trapped moisture steams inside and splits the dough.
• Cool the filling before stuffing; hot filling makes the dough slack and hard to seal.
• Pinch the seams hard and bake seam-side down so they stay sealed in the oven.
• Give the shaped runzas their second rise; skip it and you get dense, heavy buns.

Variations

• Tuck shredded cheddar or a slice of cheese inside before sealing for a cheeseburger runza.
• Stir sauerkraut, mushrooms, or a spoonful of mustard into the filling for tang.
• Swap the beef for ground pork, turkey, or a mix.