Entree: United States – Nebraska (Great Plains United States) – Nebraska Runza

Serving Size: 6

Approximate Time

Prep 1 hr 15 min

Cook 25 min

Additional 1 hr 20 min

Total 2 hrs 20 min

Ingredients

- 3 1/2 cups (440 g) all-purpose flour
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 1 cup (240 ml) whole milk, warmed to about 110°F (43°C)
- 2 tbsp (25 g) granulated sugar
- 1/4 cup (56 g) unsalted butter, melted and cooled slightly
- 1 large egg (approx. 50 g) for the dough
- 1 tsp (6 g) kosher salt
- 1 tbsp (15 ml) vegetable oil, plus extra for bowl
- 1 lb (454 g) ground beef (80/20)
- 1/2 small head green cabbage, shredded, about 10 oz (285 g)
- 1 large yellow onion, finely chopped, about 8 oz (225 g)
- 2 tbsp (30 ml) vegetable oil or 2 tbsp (28 g) unsalted butter for sautéing
- 1/4 cup (60 ml) beef broth
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1.5 g) black pepper
- 1/2 tsp (1 g) caraway seeds (optional; traditional in some home recipes)
- 1 large egg (approx. 50 g) + 1 tbsp (15 ml) water for egg wash
- Parchment paper or lightly oiled baking sheet

Instructions

Short Description:
A yeast-raised bread pocket filled with seasoned ground beef, chopped cabbage, and onions, baked until golden — a classic Nebraska comfort-food sandwich in a hand-held form.

Regional Notes:
This Nebraska Runza uses the signature filling of ground beef, shredded green cabbage, and onions cooked together and enclosed in a soft yeast dough — the combination that distinguishes the Nebraska Runza from other filled pastries (like Eastern European pirozhki or Italian calzones). The recipe follows the local style (no sauerkraut) and a soft, slightly sweet yeast dough typical of the region's Runza shops and home kitchens.

1. Prepare the dough: In a small bowl, stir the warm milk, sugar, and active dry yeast. Let sit 5–10 minutes until foamy.
2. In a large mixing bowl or stand mixer, combine 2 cups (250 g) of the flour and the salt. Add the melted butter, the foamy yeast mixture, 1 large egg (50 g), and 1 tbsp (15 ml) vegetable oil. Mix until a shaggy dough forms.
3. Add the remaining 1 1/2 cups (190 g) flour gradually and knead by hand on a lightly floured surface or with a dough hook 6–8 minutes until smooth and elastic, adding a tablespoon of flour if the dough is too sticky. The dough should be soft and slightly tacky.
4. Lightly oil a bowl, place the dough inside, cover with plastic wrap or a clean towel, and let rise in a warm place until doubled, about 1 hour.
5. While the dough rises, make the filling: In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon, until no longer pink, about 6–8 minutes. Drain excess fat if necessary, leaving about 1 tbsp of fat in the pan.
6. Push the beef to the side, or remove and return the pan to medium heat. Add 2 tbsp (30 ml) vegetable oil or butter and the chopped onion. Sauté until softened and translucent, about 4–5 minutes.
7. Add the shredded cabbage to the pan, season with 1 tsp (5 g) salt, 1/2 tsp (1.5 g) black pepper, and the caraway seeds if using. Stir to combine and cook until the cabbage is wilted but not mushy, about 6–8 minutes.
8. Stir in the beef broth and 1 tbsp (15 ml) Worcestershire sauce. Simmer 2–3 minutes until most liquid has evaporated and the mixture is cohesive but not wet. Taste and adjust seasoning. Remove from heat and allow the filling to cool to warm or room temperature (about 15–20 minutes).
9. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
10. Turn the risen dough onto a lightly floured surface and divide into 6 equal portions (each about 160–170 g). Shape each portion into a ball and let rest 5 minutes.
11. Working with one ball at a time, roll into an oval or circle about 6–7 inches (15–18 cm) across and roughly 1/8 inch (3 mm) thick.
12. Spoon about 3/4 to 1 cup (about 160–200 g) of the cooled filling into the center of each dough round, leaving a 1–1 1/2 inch (2.5–4 cm) border.
13. Fold the dough over the filling from the long sides, pulling edges up and pinching or crimping firmly to seal into an oblong pocket. Make sure seams are well sealed to prevent leaking. Place each pocket seam-side down on the prepared baking sheet.
14. In a small bowl, beat 1 large egg (50 g) with 1 tbsp (15 ml) water. Brush the tops of each Runza with the egg wash.
15. Let the assembled Runzas rest 15–20 minutes to puff slightly while the oven finishes preheating.
16. Bake at 375°F (190°C) for 20–25 minutes, until the tops are deep golden brown.
17. Remove from oven and let rest 5 minutes before serving. Serve warm as a handheld entree.