📍 Nebraska
Runza
A yeast bread stuffed with ground beef, cabbage, and onion, baked until golden, a heritage of the Volga Germans.
- Preparation
- 40 min
- Cooking
- 25 min
- Waiting and resting
- 60 min
History
The Volga Germans, who emigrated from Russia to the plains of Nebraska, brought the bierock, a bread stuffed with meat and cabbage. Sally Everett adapted the family recipe, named it 'runza,' and in 1949 founded a restaurant chain in Lincoln that made the bun a Nebraska state emblem.
Ingredients
Preparation
- 1
Make the dough with flour, yeast, milk, sugar, butter and egg; cover and let rise about 60 minutes until doubled.
- 2
Brown the beef with the onion, add the cabbage, and cook until wilted; season and cool.
- 3
Roll out the dough and cut it into squares; place filling in the center of each.
- 4
Close the edges into sealed packets and place them seam-side down.
- 5
Bake at 190°C for about 20 to 25 minutes until golden.
Cooking tips
- Cool the filling before enclosing it to avoid wetting or tearing the dough.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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