Saturday, September 21, 2013

Runza, Runza, meal in a bunza

Well, that was the silly ad for a local Nebraska phenomenon called "Runza". Basically a screaming hot freshly baked sandwich stuffed with cabbage and beef and cheese. The sandwiches now come in a variety of flavors including Swiss Mushroom and Jalapeno. The possibilites are endless. So tasty we had to make our own.

For the recipe:
2 pkgs Texas sized Rhodes dinner rolls, thawed and risen (24 per pkg I needed 30.)
2 pounds ground beef
1 onion chopped fine
4 cloves garlic minced
1 T garlic powder
1 T onion powder
Salt and pepper
1 pound pkg cabbage slaw or cut your own.
2 cups coarse shredded sharp cheddar

Saute hamburger till no longer pink, drain off excess fat then add onion and garlic. Season with salt and pepper. Cook onion and garlic till onion is translucent. Add cabbage slaw in batches and cook till wilted. Season further with onion and garlic powder. Mix well and allow to cool.  Mix in cheese. Check seasoning. and salt if needed.
Press each roll into a 4-5 inch circle and place one large cookie scoop (3T) of filling. Bring edges together and press to seal. Place sealed side down on greased cookie sheet and bake at 350 for 15-20 minutes or till golden. Makes about 30 tasty fresh Runzas. Oh yeah, that's what I'm talking about.


  1. Hello Tom! Long time, no see! I made these after talking to one of your sons (I have no clue how we got on the topic of Runzas during our short conversation!). Anyways, I made homemade bread, split the batch in two and rolled out the each dough ball and stuffed it making one huge Runza on each cookie sheet. Best Runza recipe I've made. It's definitely going in my book!

  2. We love this recipe and make them all the time! Its something Brenda had for a while and we just started using frozen rolls for convenience but the bread recipe she has with it is fantastic too. Miss you guys.



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