Description
There’s something incredibly satisfying about biting into a warm, savory pastry filled with a hearty mixture of ground beef, onions, and cabbage. Nebraska Runzas, a beloved Midwestern classic, are the ultimate comfort food—perfect for cozy family dinners, game day gatherings, or even as a make-ahead meal for busy weeknights.
Ingredients
16 Rhodes rolls frozen unbaked roll dough
1 lb lean ground beef
2 tablespoons butter
1 small yellow onion, finely chopped
2 cups finely chopped cabbage
Salt and pepper, to taste
1–2 tablespoons all-purpose flour (for dusting)
1 egg (for egg wash)
1 tablespoon milk (for egg wash)
Instructions
- Place frozen rolls several inches apart on parchment-covered baking sheets. Cover with plastic wrap and allow to rise at room temperature until double in size (3-5 hours).
- Brown the ground beef in a large skillet over medium heat. When the beef is halfway browned, add butter, onion, and cabbage. Cook until beef is browned and onions and cabbage are soft. Let cool.
- Preheat oven to 350°F (175°C).
- On a lightly floured surface, flatten each dough ball into a circle. Scoop a rounded spoonful of beef mixture into the center. Bring up the edges of the dough and pinch to seal. Roll gently between your hands to smooth seams. Place seam-side down on parchment paper.
- Cover assembled Runzas with plastic wrap and let rest for 30 minutes.
- Whisk together egg and milk. Brush the tops of the Runzas with the egg wash.
- Bake for 18-20 minutes, or until golden brown, rotating the baking sheet halfway through.
Notes
Don’t overfill the dough to avoid tearing. Experiment with fillings like cheese or mushrooms. Baked Runzas freeze well and can be reheated for a quick meal.
- Prep Time: 4 hours (including dough rising)
- Cook Time: 20 minutes