Saturday, February 28, 2009

My version of The Nebraska Runzas




I have been to Nebraska, I make Runzas but I've never eaten a Runza while in Nebraska! During our Seminary days, I was given this recipe by a fellow wife. From what I recall, this is how she made them. I do not claim in anyway to say these are anything like the Fast Food Chain, Runza.

First thing I do is grab a bag of Rhodes Bake-N-Serv frozen bread dough. I put my frozen rolls in a greased, mini muffin tin. If I'm in a hurry or FORGOT to take out the dough ahead of time then I do the quick rise on the back of the bag. I preheat my oven to 200 and boil a shallow pan of water. When the water comes to a boil I turn it off and put it on the bottom and my rolls on top. Turn off the oven and wait 1 1/2 hours to rise. While they are rising I make the meat mixture. I'm sure my friend, like most Nebraskians, use ground beef for the meat. We use ground turkey.

This was after 2 hours.














I take 1 lb of ground turkey and saute it with garlic powder and 2 tsp Worcestershire sauce . I steam 4 cups of finely chopped cabbage. When both are finished I toss them together and add another 2-4 tsp of worcestershire sauce and 1 c. ketchup.

The fun part has yet to begin with this recipe!!! You get to take on bread dough blob and smash it out with your hands. Then you fill each piece of dough with about 1/2 cup of mixture and top off with 1/2 slice of american cheese. You can use whatever cheese you like or none at all.Fold over the sides until you have a sealed roll. Bake @350 for 20-25 min. They should look golden brown when cooked.Serve with fries, salad and extra ketchup for dipping!

9 comments:

Anonymous said...

Interesting...I am from Nebraska and have never heard of using turkey! It has always been hamburger, but I guess you can always adjust recipes. It's also different with the ketchup inside.

weezer said...

I'm glad you enjoy them but DEFINITELY not a NE Runza recipe. :)

SusieQTpies said...

I know that I took my own creative liberty when I made this. As for the turkey, yep as I said that is my change and not something that would be done in Nebraska :)

As for not the NE Runza, I would love to read your recipe or hear how you make yours. This came from a born & bread NE resident. So please share as I'm always looking and trying new recipes! :)

Amanda said...

As a born and bread Omaha, Nebraskan, I would have to say the recipe is slightly off, but sounds good and is definitely a different version than what we are used to.
We know live in NJ, thanks to the Military and when I make my comfort food, all I do is brown hamburger with some onion, worchesthire, salt & pepper. Add some pre-shredded/ shred your own and cabbage. Cook it down and start making the Runzas. I use either frozen bread dough or when I am really feeling frisky, I make my own. :o) You can also add American Cheese if you want a Cheese Runza. Take Care and ENJOY!!! I love looking through your recipes when I am at a loss for dinner.

Anonymous said...

Runzas did not come from Nebraska. They were brought here by German Russian immigrants who came here in the late 1800's. The Volga River Germans immigrated here and settled in the farmland along what is now I80 to work on building the railroad across NE.
Here in NE we would just call this an oven baked sandwich.
Sounds good though.

Anonymous said...

Here in Ohio...Among the Holmes County Amish...Which is where my Grandma got her Recipe From...We call them Bierrocks...and we make them with EVERY KIND OF FILLING IMAGINABLE!!! You can even do your own Version of a Dessert Bierrock..:) SOOO YUMMY...and Such Comfort!!! :)

Anonymous said...

We, my family from scottsbluff, always, and still do make kraut biddo using sauer kraut indeed of plain ole cabbage. The rest of the fixins are the same without catsup

Anonymous said...

I have made hundreds of Rhunza's but not with your inged. they do sound good. I worked in Hot Luch for 25 yrs. To make it simple just use a little over half of the dough which you roll out to fit the pan. Put into pan up the sides then put filling in top off with the rest of the dough that you roll out.Pinch seams together and bake.

Anonymous said...

My grandparents were German-Russian immigrants from the Volga River area and my mother would make these. She called them bierocks and served them without the cheese inside.

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