Homemade Runza Sandwiches
Soft homemade bread pockets stuffed with seasoned ground beef, onions, and tender cabbage, baked until golden brown.
Ingredients
Dough
- ¾ cup warm water 110°F
- ¾ cup warm milk 110°F
- 2 tbsp granulated sugar
- 2 ¼ tsp active dry yeast 1 packet
- 4 tbsp unsalted butter melted
- 1 large egg
- 1 ½ tsp salt
- 4 ½ cups all-purpose flour plus more as needed
Filling
- 1 ½ lb ground beef 80/20 recommended
- 1 large yellow onion diced
- 3 cloves garlic minced (optional)
- 5 cups shredded green cabbage
- 1 ½ tsp salt adjust to taste
- 1 tsp black pepper
- 1 tbsp Worcestershire sauce
- ½ cup beef broth
- 2 cups shredded cheese optional
For baking
- 2 tbsp melted butter for brushing tops
Instructions
- Combine warm water, warm milk, and sugar in a large bowl. Sprinkle yeast on top and rest 5-10 minutes until foamy.
- Stir in melted butter, egg, and salt. Add flour gradually, mix to form dough, then knead until smooth. Cover and rise 60-90 minutes until doubled.
- Cook ground beef and onion in a skillet until browned. Drain excess grease if needed.
- Add cabbage, garlic, salt, pepper, Worcestershire sauce, and beef broth. Cover and cook until cabbage is tender. Cool 10-15 minutes.
- Preheat oven to 375°F. Divide dough into 8 pieces and roll each into a 6×8 inch oval/rectangle.
- Add filling (and cheese if using), fold dough over, pinch seams tightly, tuck ends under, and place seam-side down on a parchment-lined baking sheet.
- Brush tops with melted butter and bake 18-22 minutes until golden. Rest 5 minutes before serving.
Notes
Avoid overfilling to prevent leaks.
Freeze baked runzas individually wrapped up to 3 months; reheat wrapped in foil at 350°F until hot.
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