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Runsas (German Beef and Cabbage Buns with Cheese)


A soft yeast dough stuffed with a quick filling of ground beef, cabbage and cheese is reasonably simply and surprisingly addictive. This mid-western Germany classic is perfect for Oktoberfest or any time of year.














¾ cup water
warm,(110 degrees)
½ cup milk, sweetened condensed
¼ cup vegetable oil
2 tablespoons sugar
1 large eggs
3 ½ cups all-purpose flour
plus extra for rolling out dough
2 packages yeast, active dry
1 teaspoon salt
1 tablespoon butter, unsalted
1 ½ pounds ground beef, lean
1 large onions
finely chopped
3 cups cabbage
1/2 small head
salt and black pepper
8 slices swiss cheese
or any of your favorite cheese
2 tablespoons butter
melted, for brushing over buns



Spray a large bowl with non-stick cooking spray, set aside.

In a large measuring cup mix together the warm water, sweetened condensed milk, oil, sugar and egg.

In the bowl of a stand mixer (fitted with a dough hook) mix the flour, yeast ans salt. With the mixer set to low speed, add the water mixture. Once the dough comes together increase the mixer to medium speed and knead until shiny and smooth, about 4 to 5 minutes.

Turn the dough out onto very well floured work surface, shape into ball, and place in greased bowl.

If making the dough by hand, mix together and knead for about 10 minutes until shiny and smooth and then place in the greased bowl.

Cover and allow to rise until doubled in size, about 1 hour (or more depending on the season).


Heat a large skillet over medium-heat with 1 tablespoon of butter. Add the ground beef and cook until just beginning to brown, about 5 minutes. Remove to a plate lined with paper toweling to drain.

Cook the beef.
Remove to a plate lined with paper toweling to drain.

Remove all but 1 tablespoon of fat from the skillet, add the onion and cook until beginning to soften, about 4 minutes, then add the cabbage and cook until beginning to wilt, about 4 minutes.

Return the ground beef to the skillet and season with salt and black pepper to taste.


Adjust oven racks to the lower-middle and upper middle positions and preheat oven to 350℉ (180℃). Coat two baking sheets with non-stick cooking spray.

Divide the dough into 8 equally sized pieces and roll each piece into 7 inch circles.

Assemble the runsas.
spoon about 3/4 cup of the beef and cabbage filling over the cheese

Place one round of dough into a small deep bowl, top with one slice of cheese, spoon about ¾ cup of the beef and cabbage filling over the cheese and pinch together the edges of the dough to seal and form the stuffed bun.

and pinch together the edges of the dough to seal and form the stuffed bun.
Transfer the bun, seamed side down to the baking sheet.

Transfer the bun, seamed side down to the baking sheet. Cover with plastic wrap and let rise for 20 to 30 minutes.

Bake in the preheated oven until golden brown, about 20 minutes, switching and rotating the baking sheets half way through cooking.

Bake in the preheated oven until golden brown,

Brush buns with melted butter and serve.

Brush buns with melted butter and serve warm.

Served with Baked German Potato Salad and a quick sauerkraut this makes a meal.


* not incl. in nutrient facts

Add review




Both my German father and FIL would love these!!!

over 10 years ago

Reminds me a little of beef knishes...these sound absolutely delicious! The condensed milk in the dough is a surprise!

over 10 years ago

What temprature should the oven be set to? I'm guessing 350 or 375 degrees F based on similare recipes I have found.

over 7 years ago


350 Degree F is the temperature of the oven you need to set to. It was written in the direction. Happy cooking:)

over 7 years ago

My mother was of German descent from South Dakota. She made these and called them "Ka Stafel". I think Kastafel means casket.

almost 6 years ago

Fantastic recipe. Making it for the second time now. Made some vegetarian with finely chopped baby portabellas, onion, carrot, celery, garlic to mimic ground beef. Used pork, veal, beef, garlic, onion, tomato and zucchini in the rest. The dough recipe is so delicious you can stuff them with any dry-ish filling. ⭐️ ⭐️ ⭐️ ⭐️ ⭐️

over 2 years ago

Nutrition Facts

Serving Size 285g (10.1 oz)
Amount per Serving
Calories 67941% of calories from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 14g 68%
Trans Fat 0g
Cholesterol 140mg 47%
Sodium 475mg 20%
Total Carbohydrate 20g 20%
Dietary Fiber 3g 12%
Sugars g
Protein 77g
Vitamin A 10% Vitamin C 24%
Calcium 32% Iron 31%
* based on a 2,000 calorie diet How is this calculated?


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