Yield: 8 servings
Measure | Ingredient |
---|---|
2 cups | Warm water |
2 packs | Yeast |
½ cup | Sugar |
1½ teaspoon | Salt |
2 pounds | Hamburger |
½ cup | Onion; chopped |
3½ cup | Cabbage; shredded |
¼ cup | Water |
1 \N | Egg |
¼ cup | Margarine, melted & cooled |
6½ cup | Flour |
1 teaspoon | Salt |
½ teaspoon | Pepper |
\N \N | Dash Tabasco sauce |
DOUGH
RUNZA FILLING
Dough: Mix water, yeast, sugar and salt; stir until dissolved. Add egg and margarine. Stir in flour. Put in tight bowl and refigerate 4 hours or overnight. Roll dough into oblong shape and cut into squares. Put in hamburger mixture. Pull up 4 sides and press edges together. Place on greased cookie sheet and bake 20 minutes in a 350^ oven.
Runza Filling: Brown hamburger and onion; drain off excess. Add shredded cabbage, seasonings and water. Simmer 15 minutes. Cool completely before putting in dough.