This German sandwich is one I grew up with, homemade by my mom. Additionally, I have enjoyed many at Runza restaurants in Nebraska. They consist of yeast bread filled with a ground beef/cabbage/onion mixture that are formed into little sandwich pockets. These are delightful on baking day, great as leftovers, and perfect for freezing.
Start by browning hamburger, along with finely shredded cabbage and onion, salt, pepper, and some fresh garlic or garlic powder. Quantities are entirely up to you…I usually make a batch using about 2 pounds of ground beef, a head of cabbage, and one large onion. When you think it’s fully cooked, continue cooking it some more. Soft cabbage and crumbly ground beef are key to the success of this recipe. Taste your mixture, and if it’s bland, add more salt. Throw in a few cubes of vegetable puree if you want to after draining off the excess fat. Allow the mixture to cool slightly, or even store it in the fridge for several hours or a day before assembling Runzas.
I use the same yeast bread recipe that I use for my super-soft Cinnamon Rolls:
1 c milk
1/2 c water
1/4 c margarine
2 c flour + 1-3 c additional after first mixing
1 1/2 c whole wheat flour
3 T sugar
1 t salt
4 1/2 T yeast
Warm milk, water, and margarine in saucepan until very warm but not hot. The margarine doesn’t all have to melt.
Combine dry ingredients in a large mixing bowl. Pour the warm liquid over and mix thoroughly. Add flour until the dough is no longer sticky. Knead until smooth and elastic. Coat with Crisco, cover with a towel, and allow to rise for 20 minutes.
They are so yummy. Better than a real Runza.
I read this so I could compare our recipes – similar and just a tad different. I did learn something from you though, I always roll out a large section and then cut it into squares… I think it would be easier to do small balls at a time. I also brush the tops of mine with butter when they come out of the oven.