Entree: United States – Great Plains – Runza (Yeast-risen bread pockets filled with seasoned ground beef, onions, and cabbage)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 35 min

Cook 25 min

Additional 1 hr

Total 2 hrs

Ingredients

- 3 cups (360 g) all-purpose flour
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 1 tbsp (12 g) granulated sugar
- 1 tsp (6 g) salt
- 1/2 cup (120 ml) warm whole milk (about 110°F / 43°C)
- 1/4 cup (60 ml) warm water (about 110°F / 43°C)
- 2 tbsp (28 g) unsalted butter, melted
- 1 large egg (approx. 50 g) beaten (for dough)
- 1 large egg (approx. 50 g) beaten (for egg wash)
- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 medium yellow onion, finely chopped, about 1 1/4 cups (150 g)
- 3 cups (150 g) green cabbage, shredded
- 1/4 cup (60 ml) beef broth or water
- 1 tbsp (15 ml) Worcestershire sauce
- 1/2 tsp (2 g) black pepper
- 1 tsp (5 g) kosher salt, or to taste
- 2 tbsp (30 g) unsalted butter or oil for sautéing filling

Instructions

1. In a large bowl, whisk together flour, yeast, sugar, and salt. Combine warm milk, warm water, melted butter, and 1 beaten egg; pour into dry ingredients and stir until a shaggy dough forms.
2. Turn dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.
3. While dough rises, heat 1 tbsp oil and 2 tbsp butter in a skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
4. Add ground beef and cook, breaking up, until browned and mostly cooked through, about 6–8 minutes. Stir in shredded cabbage, beef broth, Worcestershire sauce, salt, and pepper. Simmer until cabbage is tender and liquid has mostly evaporated, about 6–8 minutes. Adjust seasoning, then remove from heat and cool slightly.
5. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
6. Punch down dough and divide into 6 equal pieces. On a lightly floured surface, roll each piece into a 6–7 inch (15–18 cm) circle. Place about 3/4 cup (180 g) filling in the center of each circle.
7. Fold edges over the filling to form an enclosed oval pocket, pinching seams to seal. Place seam-side down on the prepared sheet. Brush tops with beaten egg for a glossy finish.
8. Bake for 18–22 minutes, until golden brown. Let cool 5 minutes before serving. Serve warm.