Fantastic, quick meals with a spicy flavor. Really, the meal is made by the egg. This meal is currently our obsession! It is wonderful to serve with tomato and cucumber slices.
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Additional Time: | 1 hr 5 mins |
| Total Time: | 2 hrs 10 mins |
| Servings: | 2 |
Ingredients
- 1 ½ cups all-purpose flour, or as needed
- ¼ cup butter, softened
- 2 tablespoons white sugar
- 1 ¼ teaspoons active dry yeast
- ½ teaspoon salt
- ½ cup warm water
- 1 pound ground beef
- 1 onion, chopped
- 1 small head cabbage, cored and shredded
- 1 tablespoon garlic powder, or to taste
- salt and ground black pepper to taste
- 4 slices processed cheese food (such as Velveeta), or to taste
Instructions
- Make the crust: Mix flour, butter, sugar, yeast, and salt together in a large bowl. Pour in warm water and stir until a soft ball forms. Roll dough on a floured surface and knead until elastic, 3 to 4 minutes. Transfer to a bowl and cover with a towel; let rise in a warm and dry area for about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Make the filling: Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 10 minutes; drain and discard grease. Add cabbage; cook and stir until steamed and wilted, about 10 minutes. Season with garlic powder, salt, and pepper.
- Split dough in half. Roll each piece to fit an 8-inch square baking dish. Press one crust into the bottom and up the sides of the baking dish. Spoon beef mixture into the crust and cover with cheese slices. Cover cheese layer with the second crust; pinch the edges of both crusts together to seal.
- Bake in the preheated oven until lightly browned, about 20 minutes. Cover casserole with aluminum foil and continue to bake until filling is hot, about 10 more minutes. Let sit for about 5 minutes before cutting.
Nutrition Facts
| Calories | 1348 kcal |
| Carbohydrate | 115 g |
| Cholesterol | 256 mg |
| Dietary Fiber | 13 g |
| Protein | 68 g |
| Saturated Fat | 37 g |
| Sodium | 1792 mg |
| Sugars | 28 g |
| Fat | 70 g |
| Unsaturated Fat | 0 g |
Reviews
While it is not highly seasoned I found it a fine dinner with the addition of a little chili powder to the meat. My husband was less pleased and said he didn’t care for it, even after adding even more salt. I think we are just used to highly seasoned meat as we live in New Mexico where chili of one kind or another is in most meals. I will truly enjoy having the leftovers to myself. I might try it next time with sauerkraut, as someone suggested, and see if my Hungarian husband might like it better.
Hey Chicadee….I am born and raised Nebraska and now live in Panama, so, needing a Runza fix, I made this tonight. I had to tweak it being down here with sad beef, so browned it in a little bacon grease, added a little beef broth, worchestershire, garlic and poured the salt and pepper to it, and it was absolutely divine. I adore your bread recipe and will use it x3 when I make hand helds the next time. It cracks me up people dogging this recipe as being bland when they are the creators, and salt and pepper to taste isn’t an actual amount, it is to their taste, but, I digress…….it was easy, comforting perfection. When I took it out to cover with foil for the last baking, I buttered the top…as I do with the hand helds I make…oh my!!!! We will get 3 meals out of this! Thanks for this! It is in my vault for later use. xoxoxoxo
I made it just like the instructions said, but added a little cayenne pepper to the hamburger mix, and used pepper jack cheese. It came out pretty good. I’ll make this recipe again.
Meh. This sounded really interesting, so I made a half recipe, exactly as written. I was very disappointed. The crust was fairly tasteless. The filling was okay, but dry and bland; I added a little milk to my portion in a bowl, and it improved slightly, but was still bland. I will not be making this again.
Very tasty. However, way too much crust. If I ever make it again, I won’t put the bottom crust on.
I made this using 2 frozen rolled pie crusts in a deep-dish glass pie dish and used real grated parmesan cheese instead of velveeta because I like it better, and added an onion as well, and my husband really enjoyed it! I have to agree regarding the seasonings, so I added extra garlic, sage, and dill. l will definitely make it again!
This turned out to be a tasty dish, but only after I added copious amounts of seasoning. I tasted it before adding anything more than the called-for salt, pepper, and garlic powder, and it had no flavor. Minced garlic, a half-tablespoon of chile powder, a dash of Worcestershire, and a ground up jalapeno brought it together. I also used leftover potatoes and onions from the night before by cutting the potatoes into small bites. And some grated carrot. I used Sharp Cheddar slices and will use more next time. The dough came together easily, although it was rather wet and and kept adding a sprinkling of flour as I kneaded it. Tasty! And it looked exactly like the photo.
made it tonight. not spicy enough for our household. added extra onion and garlic. crust was a little too thick for our tastes
Super easy – very tasty. I added extra cheese, will be making this again
My sister and I have been making this for years but we add a can of mushroom soup to it and just mix it in the meat and cabbage before putting it in the dough. It freezes well. We usually wrap it in induvial serving then freeze.
Good easy recipe. The first time we baked it as per the recipe. We try always to do so. The second and subsequent times we have gone with commentators’ suggestions. 1. Bake these individually — helps if one has a horde eating at different times and one can then pick and choose spices to add or delete. 2. If this is going to be a once or twice a month buffet dish, definitely buy packages of pre-chopped cabbage/slaw mix and for the crust some frozen dough: pizza, crescent, even biscuit. Just roll out the dough into one piece, then cut to measure. Never heard of Runza, but there are other food troughs we haven’t heard of either.
I never knew how to spell it, but my Mother learned how to make these back in the 1940s from the German family that owned the grocery store where my Dad worked. She always used leftover roast beef and put in the carrots and potatoes, along with the steamed onions and cabbage. I loved them. Reflux keeps me from eating them any more though. They are really good! We’ve used Pillsbury hot roll mix or even their pizza mix if the hot roll mix wasn’t available.
Great recipe, I did add a spice i use in making “beirrocks” my Kansas roots of Runza. I would like to encourage the reviewer from 2016 who used Pie Crust as a substitute, to try the recipe again using the Bread Dough recipe.
I did prepare the dough and filling in the morning, refrigerated it, removed the dough an hour before baking to allow it to soften, and assembled it with the filling. I had no cabbage, so I substituted it with a 14.5 oz can of sauerkraut, rinsed and drained, and added 1-1/2 tsp caraway seeds, 1 tbsp brown sugar, and 1 tbsp of chopped, jared garlic, with the onion, salt and pepper, some chopped green pepper, and two kinds of sharp cheddar cheese (shredded and sliced). It came out surprisingly good. I used my food processor to make the dough (minus 1 tbsp of the sugar), and that came out great, too. So easy! I will make this again, but will use regular cabbage and the recommended seasonings.
It was easy to make and it was something different for dinner.
My family really like this. The dough makes an excellent crust. We stay pretty true to the recipe. We just add a little Cavender’s Greek seasoning because we put that stuff in practically everything we cook. Thanks for the recipe. We will definitely make this again.
my wife…who worked at THE Runza in Omaha, NB reliably informs me that this needs much more seasoning…she says season salt and garlic and that also it needs more Cheese and the cheese goes INSIDE the crust. I made this as a birthday surprise for her and had no idea what it was supposed to taste like. She said this was a “Valiant Effort” but next time to add more of everything. I did use Green onions as I had a couple bunches that needed to be used and she complimented me on the flavor they added. For a girl who can’t cook, she had a lot of opinions…lol. Definitely will make again. BTW. Used crescent roll sheets…a little sweet so next time I will use a Pizza sheet from the tube.
I am not kidding!!! THIS IS THE BEST EVER COMFORT FOOD RECIPE EVER!! Use 4 cups chopped cabbage. You will not be disappointed!!
Love the recipe and ease to make. I just omit the cabbage. Plenty of onion, carrot shreds. Mine turn out similiar to sloppy joes but that’s my preference. Some cheese and just a touch of BBQ sauce makes them extra special for me.
my version is better i add green peppers and jalapenos then i use bread dough quartered and rolled out put the meat mixture and roll it up and bake
I can’t give a 5-star rating because I adapted the filling a little, but I must say that the dough is PERFECT!!! Even better than the crescent rolls that are usually part of this recipe!