So what the heck is a runza anyway? Well, it's a classic buttery-beef, savory cabbage-and-onion-filled sandwich. Beloved. In Nebraska, there's a fast-food chain that bears the name. There are 78 Runza restaurants, and only 4 are located outside the state. It's a great (and funny!) three-generation story! This sandwich was born here.
The very name RUNZA is trademarked but church cookbooks all over the state have recipes for a homemade version. And the Everett family who founded the restaurant doesn't get too steamed about it.
In 2016 alone, the chain sold some 2 million of them. So many fanatics hankered for the savory delight that now it's possible to get them shipped, frozen, right to your door!
About 90,000 fans attend each University of Nebraska home football game. On every game day, about 10,000 of the cherished sandwiches are sold. That means about one in every nine people there will choose one despite the hundreds of other food options.
Runzas are a cherished part of the regional cuisine of Nebraska. Some pundits say they are as "Nebraskan as Cornhusker (University of Nebraska) football." Across the country, Nebraska fans are known for their unwavering loyalty to the program through thick and thin. These sandwiches are equally beloved.
The Nebraska Society of Washington, D.C., and the Nebraska Society of New York serve runzas at their Taste Of Nebraska events. They were even chosen to represent the state at Flavored Nation, an event serving iconic dishes from all fifty states.
According to Wikipedia, a runza can be any round, square, triangular, or half-moon shape. They are called different names in other regions: bierocks, kraut burgers, or kraut pirok. But, by any other name, it is still a runza!
I hope I've made you curious! And you can make a pretty darn good one at home, in fact, a whole batch of them, and here's how.
It's true they are kind of a sandwich but they're more like a hand pie. They freeze exceptionally well so some clever bakers make a double batch and freeze them for those busy nights when all you have to do is pop them in the oven or the microwave to reheat, and they reheat beautifully!
At last, for all the Runza-less people in the rest of America, here's how you can make some at home.
In your large stand mixer, make the dough from the recipe We've included. Option B: you can do this by hand and knead the dough. Feel virtuous, and build up your arm strength. Option C: Use frozen bread dough, thawed out.
Easy, semi-homemade and you still get all the amazing smells while they're cooking and baking. I have heard of some folks who use biscuit dough, but I have never tried it.
Brown the ground beef in a large skillet until it starts to lose its pinkness.
Chop a medium head of cabbage and a medium onion. You should end up with about 6 cups of cabbage but it doesn't have to be exact.
Add the cabbage, onions, butter, and seasonings to the beef and continue to cook until the beef is a little browned and the cabbage and onions are soft and wilty. Set that aside to cool.
Divide the dough into 16 portions. Try to have each dough ball be the same size; it helps the runzas to bake more evenly. Roll each dough ball into a slipper-shaped oval. Put about 1/2 to 1/3 cup of meat mixture on the dough and fold it up, sealing the edges well.
I keep a cup of warm warm nearby while I'm doing this. I've found the dough seals better if I dip my finger in the water and run it along the edge of the dough. Don't aim for perfection unless you are hosting foreign dignitaries. Think handmade, rustic. Channel your inner Pioneer Woman.
Lay each one on its tummy, seam side down, on a greased baking pan to rise for about 20-30 minutes.
Bake them at 375 degrees for about 20 minutes or until nicely browned, and brush the tops with melted butter. We think a pan of fresh-baked runzas is a thing of beauty. Here in Nebraska, on cold winter nights, you will often see Facebook posts showing pictures of a proud batch. It's a thing with us.
Once you have tackled your first batch, you'll start thinking of ideas to make them your own. Add cheese on top of the filling before baking. Check. Add mushrooms, yep. Use Italian seasoning in the filling and dip in marinara sauce. Bellissimo! Get it? Another chance to color outside the lines and do your thing.
My husband eats his with mustard, tearing each one into little bites and smearing the yellow goodness on each mouthful.
What to serve with them? French fries or potato chips are standard but fried apples are great. Vegetable soup, tomato soup, or broccoli cheese soup would also pair well! And while you have the oven on, whip up some of these crazy easy cookies. Now go polish your halo, you amazing kitchen conqueror!
Find some time on a snowy weekend and make up a batch. These freeze and reheat well; see the recipe for details!
Classic Russian-German beef and cabbage-filled sandwiches. I think it's more like a hand pie than a sandwich. It is a delicious hand pie with a buttery beef and savory cabbage filling lovingly baked in a pocket of yeast dough—a Nebraska classic.
You can use frozen bread dough that you have defrosted.
If you liked this recipe, you are my people! And if you like this recipe, please share it on your social media accounts like Facebook, Instagram, Pinterest, and Twitter! It would sure tickle me, and I would be ever so grateful!
If you haven't already, please look for me on Facebook and Pinterest, where I will share easy, delicious, family-friendly recipes every week!
Sharing is caring!
Love, GB (Betty Streff)
Sign up for my newsletter and receive a free gift! A printable sign that would look great in your kitchen, framed above your sink, or just placed anywhere to remind us how lucky we are to have dirty dishes!
Sign up now!
Not knowing what a Runza was, it
s difficult to understand how to fold them. Is it one fold across and one lengthwise or like an evelope,..or what? I need step by step photos.
My family has been making these for generations. We call them Cabbage Biscuits. Surely not "born" in Nebraska.
The restaurant chain Runza was certainly born in Nebraska and is now a third generation business. I write about that in the post. As with many things, there are countless stories about who really "invented" them. I think the roots are German-Russian but wherever they originated they are mighty fine eating wouldn't you agree?? 😊
Did not know the name. I enjoyed something similar in 2011 when I visited Seattle, WA near the Waterfront (Pike's area maybe?), Purchased them from a European Bakery that had a variety of breads with savory stuffing. I tried to replicate by using canned biscuits. Tanks for sharing this recipe.
Did not know the name. I enjoyed something similar in 2011 when I visited Seattle, WA near the Waterfront (Pike’s area maybe?), Purchased them from a European Bakery that had a variety of breads with savory stuffing. I tried to replicate by using canned biscuits. Thanks for sharing this recipe.
I wish you the best of luck making runzas because they are simply yummy!! I have heard of people using canned biscuit dough to make them, and you can also use frozen bread dough after it's been defrosted. Happy runzaing!!!
I've only seen them on Nebraska menus.
It's kind of a Nebraska thing. We're different and we like it! Tourism slogan: "Nebraska, It's Not For Everyone" Honest!! Tee Hee but Runzas are for everyone!!!
Sounds soooo good. I am Keto so could I use coconut flour instead?
Oh Dorlis! I have so much to learn about all the various dietary needs like Keto and gluten free. I don't know the answer to your question but I do see so many food bloggers who work in those niches. I suggest you Google recipes that would work to make Runzas you can enjoy.
Here's one. https://bodyketosis.com/keto-runza/ Try Pinterest too, I'll bet you'll find good ideas there!!
[…] Runza Recipe — A Well-Loved Nebraska Classic --- advertisements --- […]
Hi! How'd you find me and how can I work with you some more? I have lots of down-to-earth recipes for families dished out with some homespun humor and wisdom.
I gasped when I read you can get them frozen. Yay! Born & raised in Nebraska & always, always stop in when back in Nebraska.
Right?? 🙂 https://www.runza.com/shop/food
Here you go! Happy Runzaing!!
[…] Runzas. A Well-Loved Nebraska Classic […]
Hello, do you drain the ground beef before adding the other ingredients? Thank you!
If there is a lot of liquid then yes, drain off the excess. Happy Runza-ing!!
My German side of the family has been making these for years. We call them “kraut kogas”.
My husband is German to the core!! It doesn't matter of we call them kraut kogas, Bierocks or Runzas, they are great, right?? 🙂 Love hearing from you!!
I've been making these for 30 plus years and I use well drained sauerkraut instead of cabbage...thus we call them Kraut Runzas 🙂
Some others have said they do that! I'll have to try that next time! Thank you!I have sourdough ready to bake, I wonder how that would taste!
I made mine with sour dough. They are wonderful!
I replied directly to your email earlier because I was away from my computer last night. What a great idea! I bet hey were amazing!!
I do not like cooked cabbage (yes I know but it's true). Having a recipe like this allows me to enjoy the goodness of a Runza (ish) sandwich made the way I like it. Thanks for sharing!
That's awesome Robin! Cabbage of course is also a nutritional powerhouse so it's good to add to our diet! Have a great summer and happy runzaing.
How many loaves of frozen dough do you need to make this recipe.
I don't use frozen bread dough, I make my own- but I think two loaves would work.
With 1 lb of hamburger and a small to medium head of cabbage and onion to taste (I never use a whole onion), I use about 2 1/2 frozen loaves. Makes about 20 with between a 1/3 - 1/2 cup of filler. I don’t make mine square. I do roll out in a square and then grab opposite corners and pinch and twist to seal. I rub Crisco shortening on the frozen loaves before thawing. Otherwise the bread is “crusty” and hard to work with.
Sounds like you're an old hand at Runzas!! Aren't they awesome??
Can you use the dough recipe to make bread?
Sure! Or cinnamon rolls!!
I’m going to try theses with ground elk! Also can I use me bread maker to make the dough?
Sure!! I'll bet they're amazing!!
I have made these for years. I made mine with sour kraut. My German Grandmother left me the recipe. she called them Beirocks. Pretty much the same thing and the same method.
Isn't the old saying, "a rose by any other name is still a rose" Whatever you call them, don't call me late for dinner!!
How does one access your page 9r get emails from you?
http://www.gbskitchen.com or find me on Facebook at GB's Kitchen. Look for the black skillet and daisy logo. I haven't started adding subscribers yet!
I made these for the first time today. My only question is, where have these been all my life? When I started making them, hubby said "why don't we use the pasta machine for this?" GENIUS! It made it so easy!
Awesome! Now tell me, you mean you used the pasta machine to make the dough? I want to hear about it! I use my trusty Kitchen Aid stand mixer!
I worked at the original Runza "Hut" as it was called in Omaha in the 1970s. Runzas are like mother's milk in my family. Today is "Temperature Tuesday" at Runza which means a Runza is the price of today's 6am temp (25 degrees) when you buy a fry and drink.
My 29 year old son sent me a recipe from 1968 for Runzas the other day asking me to make them. Today I texted him "they are 25 cents and you want me to make them?". My dough is rising now and the filling is chilling in the fridge. I love to cook for my kids.
We like them best with a slice of American cheese inside when they come out of the oven, just like we made them at Runza Hut back in the 70s. Just slice open one side, slide the cheese in and let it sit a minute or two to melt. YUM.
Oh Ann, what a fun note to get from you!! I live in Kearney and we have two Runzas here, both run by the Higgins family. Their son Cal played on the Runza Legion baseball with my grandson Nick. I would have responded earlier but I worked all day then scurried off to watch a district basketball game at Kearney Catholic. Our granddaughters danced with the "Lucky Stars" at halftime!
I met the grandson of the lady who started Runza after World War II at a conference and I love the family story.
Between you and I, though, nothing beats homemade runzas- crisp, buttery, and right out of your oven! I'll be sure to try your cheese suggestion!
I LOVE cooking for our kids and grandkids too!!