Homemade Nebraska Runzas (Beef and Cabbage Stuffed Sandwiches)

Why you’ll love it

• Soft homemade bread: a tender, buttery dough that is easy to make in a stand mixer or by hand.
• Hearty and budget-friendly: ground beef and cabbage feed a crowd for about $1.40 a runza.
• Freezer-friendly: bake a batch and reheat them straight from the freezer for quick dinners and lunches.

Quick facts

Ingredients

For the dough

• 1 cup (240 ml) whole milk, warmed to 110°F (43°C)
• 1/4 cup (60 ml) warm water
• 1/4 cup (50 g) granulated sugar
• 2 1/4 tsp (1 packet / 7 g) instant or active dry yeast
• 1/4 cup (57 g) unsalted butter, melted and slightly cooled
• 1 large egg, at room temperature
• 1 tsp fine salt
• 3 1/2 to 4 cups (440 to 500 g) all-purpose flour

For the filling

• 1 1/2 lb (680 g) ground beef (85% lean)
• 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
• 2 garlic cloves, minced
• 6 cups (about 500 g) finely shredded green cabbage (about 1/2 medium head)
• 1 tsp fine salt
• 3/4 tsp black pepper
• 1 tbsp (15 ml) Worcestershire sauce
• 6 slices Swiss or American cheese, cut in half (optional, for cheese runzas)

For the topping

• 1 large egg beaten with 1 tbsp water, for egg wash
• 2 tbsp (28 g) unsalted butter, melted

Step-by-step method

1. Wake up the yeast. In the bowl of a stand mixer or a large bowl, stir together the warm milk, warm water, sugar and yeast. Let stand 5 minutes, until foamy.

2. Make the dough. Add the melted butter, egg, salt and 3 1/2 cups (440 g) flour. Mix with the dough hook on low until combined, then knead on medium speed 5 to 6 minutes (or 8 to 10 minutes by hand), adding more flour 1 tablespoon at a time only if needed, until the dough is soft, smooth and slightly tacky and pulls away from the sides of the bowl.

3. Let it rise. Place the dough in a lightly oiled bowl, turn to coat, cover and let rise in a warm place for about 1 hour, until doubled in size.

4. Brown the beef. Meanwhile, in a large, deep skillet over medium-high heat, cook the ground beef and onion 8 to 10 minutes, breaking the meat into small crumbles, until no pink remains and the onion is soft. Spoon off all but about 1 tablespoon of the fat. Add the garlic and cook 30 seconds.

5. Cook the cabbage. Add the cabbage, salt, pepper and Worcestershire sauce. Cook, stirring often, 8 to 10 minutes, until the cabbage is tender and all the liquid has evaporated. Taste and adjust the seasoning; it should be well peppered. Spread the filling on a sheet pan and let it cool for at least 15 minutes.

6. Heat the oven. Preheat the oven to 375°F (190°C) and line 2 baking sheets with parchment paper.

7. Shape the runzas. Punch down the dough and divide it into 12 equal pieces (about 75 g each). On a lightly floured surface, roll each piece into a rectangle about 6 x 7 inches (15 x 18 cm). Place a scant 1/3 cup (about 70 g) of filling in the center, dividing it evenly among the 12 runzas, and top with half a slice of cheese, if using. Fold the short sides over the filling, then fold up the long sides and pinch all the seams tightly to seal.

8. Second rise. Place the runzas seam side down on the baking sheets, about 2 inches (5 cm) apart. Cover loosely and let rest 15 to 20 minutes, until slightly puffy. Brush the tops with the egg wash.

9. Bake. Bake 18 to 22 minutes, rotating the pans halfway through, until the runzas are deep golden brown on top and bottom.

10. Butter and serve. Brush the hot runzas with the melted butter. Let them cool 5 to 10 minutes before serving with mustard or ketchup.

How to know it is done

Runzas are ready when the tops and bottoms are an even, deep golden brown and they sound hollow when you tap the bottom. The bread should register about 190°F (88°C) on an instant-read thermometer inserted into the dough (not the filling), and the filling should be steaming hot, at least 165°F (74°C). Pale runzas will be doughy inside, so give them a couple more minutes if needed.

Tips for the best result

• Cook the filling until it is dry; extra moisture makes the bottoms soggy and the seams open.
• Let the filling cool before shaping, or the warm meat will melt the dough and make it hard to seal.
• Weigh the dough and the filling so all the runzas are the same size and bake evenly.
• Pinch the seams firmly and always bake seam side down.
• Keep the dough soft: adding too much flour makes the bread dry and tough.

Variations and substitutions

• Cheese runzas: add half a slice of Swiss or American cheese, or 2 tbsp shredded cheddar, to each one.
• Shortcut dough: use 24 thawed frozen dinner rolls; press 2 rolls together for each runza.
• Lighter: use 93% lean ground turkey and add 1 tsp extra Worcestershire for flavor.
• Tangy: stir 1/2 cup well-drained sauerkraut into the cooked cabbage.
• Mushroom: add 8 oz (225 g) chopped mushrooms with the onion and cook until their liquid evaporates.

Make ahead

Make the filling up to 2 days ahead and keep it covered in the refrigerator. The dough can rise slowly in the refrigerator overnight, covered; let it sit at room temperature for 30 minutes before shaping. For the easiest weeknight dinners, bake a full batch, cool completely and freeze the runzas individually wrapped.

Storage and reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350°F (175°C) oven for 15 to 20 minutes, until hot in the center (165°F / 74°C), or microwave 60 to 90 seconds. Wrap cooled runzas in plastic wrap and freeze in a freezer bag for up to 3 months; reheat from frozen, wrapped in foil, at 350°F (175°C) for 25 to 30 minutes.