Monday, June 8, 2009
I made Runzas earlier today so that dinner would be ready when we got back from my Allergenix appointment this afternoon and I wouldn't have to deal with cooking then.
I got the recipe from my mom, who got it from my grandma. Mom made them quite often while we were growing up. I have no idea where Grandma got the recipe, but they are a fairly frugal meal, though time-consuming. I often double the recipe and freeze half of them for easy lunches and dinners.
4 1/2 cups flour(I used King Arthur Organic Whole Wheat today)
1/2 cup sugar
2 pkg (1/4 oz each) yeast(or 5 tsp bulk yeast)
1 tsp salt
3/4 cup milk
1/2 cup water
1/2 cup shortening(I used butter)
1 pound lean ground beef
2 small onions, chopped
4 cups (or so) chopped cabbage
1 tsp salt
1/2 tsp pepper
In large mixing bowl, place 2 cups flour, sugar, yeast and salt.
Heat milk, water and shortening to 120*-130*. Pour over flour mixture. At this time, add the eggs. Beat mixture with electric mixer on low until blended. Beat 3 more minutes on high. Stir in remaining flour and knead until smooth and elastic(approx. 6-8 mins, less if you have a Kitchenaid mixer). Place dough in greased bowl, cover and let rise until double(1 hour).
Meanwhile, brown beef and onions in a skillet. Add cabbage, salt and pepper. Cook until cabbage is wilted.
Punch down dough: Take handfuls of it and roll out into a rough circle. Top with about 1/3 -1/2 cup of meat mix. Fold into triangles and place on greased baking sheets.
Bake at 350* for 20 mins or until golden brown.
Makes about 12 Runzas, depending on how big you make them.
Notes: I had to add about 1/2 cup more flour today, probably because it's a pretty humid day. You may not have to.
I have been known to be short on time and have a hankering for Runzas and making a "Runza Pie" as well. I basically cook the meat/onion/cabbage mixture and spoon it into a pie pan and top with biscuit dough and bake. Easy and yummy! :)