Prep time: 30 mins (plus rising) | Cook time: 20–25 mins | Servings: 8–10 Runzas
Ingredients
- The Dough: 1 batch of yeast bread dough (or 2 lbs frozen bread dough, thawed).
- The Meat: 2 lbs lean ground beef.
- The Vegetables:
- 1 medium head of green cabbage, shredded or chopped.
- 1 large yellow onion, finely diced.
- The Seasoning:
- 1 tsp salt.
- 1 tsp black pepper.
- 1/2 tsp garlic powder.
- The Optional Finish: 1 egg (beaten) for an egg wash to create a shiny, golden crust.
Instructions
- Prepare the Filling: In a large skillet or pot, brown the ground beef with the diced onions until the meat is no longer pink. Drain any excess grease.
- Sauté Cabbage: Add the shredded cabbage and seasonings to the skillet. Cover and cook over medium heat for 10–15 minutes until the cabbage is soft and tender. Let the mixture cool slightly.
- Prep the Dough: Roll out your dough on a floured surface and cut it into 6×8-inch rectangles.
- Stuff: Place a generous scoop (about 1/2 to 3/4 cup) of the beef and cabbage mixture in the center of each rectangle.
- Seal: Fold the sides of the dough over the filling and pinch the seams tightly to form a sealed rectangular pocket.
- Rise: Place the pockets seam-side down on a greased baking sheet. Let them rise for about 20 minutes.
- Bake: Brush the tops with egg wash if desired. Bake at 350°F for 20–25 minutes, or until the crust is a deep golden brown.
- Serve: Let them rest for 5 minutes before slicing into the steaming, savory center.