Runzas
8 servings
Ingredients
| Quantity | 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 | Egg | |
| ¼ | cup | Margarine, melted & cooled |
| 6½ | cup | Flour |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| Dash Tabasco sauce | ||
Directions
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.