Runzas
Runzas are a Nebraskan original, and since my dad’s side of the family all resides in the Cornhusker state, I grew up eating these savory meat pillows that most of the U.S. has never heard of. But I decided they’re just way too tasty not to share with the world, so here we are. Perfect for a New Year’s Day dinner (because you can get your cabbage in for “good luck” even if you don’t love cabbage — it hides well in there) or any random day of the week, really. Easy, delicious, and pretty dang nutritious… world, meet the runza!
Ingreeds:
One pound of ground meat (you can use ground turkey, beef, Impossible Grounds, whatever you fancy)
3 quarters of a head of cabbage (the whole thing is too much — trust this expert ratio)
1/2 yellow onion
1 tbsp finely chopped garlic
Lowery’s Seasoned Salt
Fresh cracked black pepper
Smoked paprika
Frozen dinner rolls (I love Rhodes with all my heart; closest tasting to homemade)
If you want to make your own dough for these, it’s delicious — just adds quite a bit of time. Just use your favorite homemade dinner roll recipe!)
Instructions:
If using frozen rolls, set out to thaw for 3 to 4 hours before cooking. Lay a dish towel over the frozen rolls as they thaw to prevent drying out.
Once your rolls are risen and ready, begin browning your meat and onions in a LARGE pan preferably with tall sides.
Add the chopped cabbage once the meat is mostly done and let it cook down until wilted and blended nicely. Then add the garlic and stir to combine, cooking for another couple of minutes.
Once it’s all done, mix in a hearty shake of the seasoned salt, pepper, and paprika.
Remove from heat and let cool completely. This is the MOST important step — your runzas will be ruined and not salvageable if you try to fill the dough with hot or even warm meat (it’s helpful to scoop meat out of the hot pan into a bowl to speed up the cooling process).
While your meat is cooling, roll out the dough. Using a rolling pin, roll each piece of dough into a thin, flat circle.
Fill each roll with about a 1/4 - 1/2 cup of the meat mixture; depending on the size of your rolls (you want a little room around the edges).
Working with one roll at a time, begin to fold the edges of the dough in towards the center, over the meat, and pinch it all together. If your dough has dried out, you may want to lightly wet the edges with a little bit of water so it sticks to itself.
Pinch and twist the top to secure the pocket and place seam side down on a greased baking sheet.
Brush each little pillow with melted butter or egg wash, then pop in the oven at 350 degrees for about 20 minutes or until evenly golden brown.
Warning: these little monsters will give you third degree mouth burn if you try to eat right out of the oven. Let them cool for 10 - 15 or so!
Make your own creative masterpiece by adding cheese, mushrooms, or any other ingredient that calls to you! Enjoy!
