Runza

This past January, Mr. Beachy and I went to see the Nebraska Cornhuskers play South Carolina at the Capital One Bowl in Orlando. Mr. Beachy is from Omaha so naturally we are big Husker fans.

Before the game started we went to the fan party and were standing in line for drinks when I heard Mr. Beachy say, "Runza!"and he was off. I yelled after him, "What the heck is Runza?!" and an old man turned to me, looked at my Husker shirt and jokingly said, "If you don't know what Runza is, you shouldn't be wearing that shirt!"

My husband returned with a rectangular shaped bread pocket that was filled with meat, cabbage and seasonings. Ah ha! RUNZA! The bread was just slightly sweet and was so good with the filling. I decided that when we got home I would make these!

Even though we didn't win the game that day, my runza turned out really well!

RUNZA

Ingredients:


4 1/2 cups all-purpose flour, divided

1/2 cup sugar

2 (.25 ounce) packages active dry yeast

1 teaspoon salt

3/4 cup milk

1/2 cup water

1/2 cup shortening 2 eggs

FILLING:

1 pound lean ground beef

2 small onions, chopped

4 cups chopped cabbage

1 teaspoon salt

1/2 teaspoon pepper



Directions:

1. In a large mixing bowl, place 1-3/4 cups flour, sugar, yeast and salt. Heat milk, water and shortening to 120 degrees F-130 degrees F. Pour over flour mixture; add the eggs. Beat with an electric mixer on low until blended. Beat 3 additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, about 6-8 minutes Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.

2. Meanwhile, brown beef and onions in a skillet. Add the cabbage, salt and pepper; cook until cabbage is wilted. Punch dough down; roll into 12/6-in. squares. Top each square with 1/3 cup meat mixture. Fold into triangles. Pinch edges tightly to seal and place on greased baking sheets. Bake at 350 degrees F for 20 minutes or until golden brown. Serve hot.