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Runza 2It’s National Cabbage Day!  Hey, I admit cabbage gets a bad rep, but mixed with hamburger and onion in these little pocket sandwiches, it’s so good!

Runzas (not the original name) originated in Russia in the 1800’s, but the version we know best in the United States was actually made popular at a little drive-in in Lincoln, NE, in 1949.  Since Lincoln is less than 45 miles away from me, everyone around here knows and loves them, but in other parts of the country, the runza sandwich is a bit more obscure.

Technically, I suppose, runzas are made from a somewhat delicate dough prepared from scratch, but while I was growing up, my mother simply used frozen bread dough, and the convenience is just too much to give up.   But if you have a favorite bread dough recipe, by all means, use it.   

The runza ingredients can be increased by as much as you need.  In this version, I took convenience a step further and used a half package of coleslaw (shredded cabbage and carrots.)   

A good ratio is a half head of diced cabbage to a pound of hamburger and a whole onion.  But don’t let all that cabbage scare you.  It softens and cooks down nicely.  And if you have more meat mixture than dough, the mixture freezes great.  

Be sure to pass the ketchup!

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About Me

I’m a wife to one, mom to four, grandmother to eight. . . and a romance novel writer! After publishing 14 western historical romances with traditional publishers, I self-published a contemporary romance before embarking on my new 1920s historical romantic suspense series, The Secret Six. Please do visit my website, www.pamcrooks.com, to learn more about my books, all available on Amazon as well as most other online booksellers.

(Read more on the About Me page.)



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