My Nebraska friend taught me this recipe, and it’s seriously to die for!
By Morgan Reed
The Runza, a beloved staple in Nebraska with roots that stretch back to Eastern Europe, is a delectable blend of seasoned meat, cabbage, and onions encased in a soft, yeasty bread pocket. It’s a classic comfort food, hearty and filling, perfect for chilly days or any day when you’re craving something satisfying and homemade. The beauty of this recipe is its versatility – once you master the basic technique, you can tailor the filling to suit your palate. For those looking to recreate a taste of the Midwest at home or simply curious about this regional delicacy, this simplified Nebraska Runza using frozen unbaked roll dough will bring that nostalgic, home-cooked essence to your kitchen with half the effort.
Runzas are a meal unto themselves but can be complemented with a variety of sides. A simple green salad with a zesty vinaigrette can offer a refreshing contrast. For something heartier, a serving of oven-roasted vegetables or a classic potato salad would be perfectly in tune. Don’t forget the array of condiments – from ketchup to spicy mustard or even a homemade onion dip – that can elevate each bite.
Recipe Name: Simple Nebraska Runza
Servings: 12 Runzas
Ingredients:
– 2 pounds ground beef
– 1 large onion, diced
– 4 cups shredded cabbage
– Salt and pepper, to taste
– 1 teaspoon caraway seeds (optional, but traditional)
– 12 frozen unbaked roll dough pieces
– 1 tablespoon canola oil, for sautéing
– 1/2 cup shredded Cheddar cheese (optional)
Directions:
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