Thursday, July 16, 2009

Cabbage Burgers aka Runza

This is my 92 year old mom's recipe -- healthier modifiacations can be made and it will still taste better than what Runza Drive Inn offers now. Driving through would be much easier(except if you are like me -- 1,000 plus miles from the nearest Runza Drive Inn). It's to hot to bake anything here today, so I'll just dream about it while throwing together a tuna salad.


Rolls: 1 pkg. yeast dissolved in
1/4 c. water
2 c. scalded milk cooled to lukewarm
 Combine yeast & milk
 Add:
1 beaten egg
8 T. melted bacon grease or shortening
1/3 c. sugar
2 t. salt
6 c. flour (or enough to make a stiff dough)
 Knead about 15 minutes. Grease top, cover with cloth and let rise until double. Knead down in bowl and let rise again. Roll out in small amounts for the buns.
Meat mix: 1 to 1 1/2 lb. ground beef
1 medium head cabbage
2 to 4 medium onions
 Simmer meat until pink is gone. Grate cabbage and onion and steam in a small amount of water until tender. Season to taste. you can combine meat and cabbage when beef is browned. Simmer until done.
 Place a spoonful of the meat mixture on roll squares and seal dough completely. (For cheese runza place a slice of cheese on the dough before adding meat mixture.) Grease, being careful not to get grease in the creases of dough. Let rise. Bake about 15 minutes at 350 F. Grease with bacon or margarine when done.

Linda L. O’Rourke

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