Making Runza's

Redneckhunter comes from the heartland, land of many people of Germanic descent, land of the Runza. What's a Runza? It's a chain of restaurants that makes bierocks. What's a bierock? See here.

Always looking for ways to use up our farm share produce, we decided to use our head of cabbage to make Runzas. I started out making the dough, which has plenty of good stuff -- milk, butter, and sugar -- and let it rise until doubled. Punched it back down, then let it double again.




In the meantime, I shredded a head of cabbage and sauteed it with ground beef, onion, and plenty of black pepper. Then to add more flavor I added some Worcestershire sauce and soy sauce, and thickened up the filling a little the Chinese way (with cornstarch dissolved in water).




All this was enough to make about 16 or so Runzas which we froze for later baking. They take about 30 minutes to bake at 350 degrees and come out toasty on the outside, tasty on the inside.