Homemade Runzas

When you have beautiful heads of cabbage to harvest from your garden it's time to make Homemade Runzas! Make an extra batch of these sandwiches for the freezer. Simply bake, cool and wrap individually in plastic wrap. Place in freezer bags then reheat for fast and easy weeknight meals. Credit to Grandma J for the dough recipe.


6 1/2 cups bread flour

1/2 teaspoon salt

1/2 cup sugar

2 packages dry yeast (4 1/2 teaspoons)

1 egg, beaten

1/4 cup melted butter

2 cups warm water

In the order listed, place ingredients in the bowl of a stand mixer. Using a dough hook, mix until dough forms a smooth ball around dough hook. Remove dough hook. Cover bowl with plastic wrap and place in a warm place to rise for 1 to 2 hours. While dough is rising make the filling.


3 lbs. hamburger

8 to 10 cups shredded cabbage

1 1/2 cups diced onion

2 teaspoons salt

2 teaspoons black pepper

1 teaspoon onion powder

1 teaspoon garlic powder

2 to 3 tablespoons flour

Brown hamburger. Drain if necessary. Add cabbage, onions, salt, pepper, onion powder and garlic powder. Cook until cabbage and onions are soft and translucent. Sprinkle 2 to 3 tablespoons of flour into mixture to thicken. Stir and remove from heat to cool.

To assemble:

Punch down dough. Take 2/3 cup of dough and roll thinly into a rectangle measuring approximately 8 by 4 inches. Place filling into the center. Pinch seam closed lengthwise. Pinch ends closed. Turn over and place on greased baking sheets. Allow space between sandwiches to rise. Lightly brush with melted butter.

Bake at 375 degrees for 20 to 25 minutes or until browned. Remove sandwiches from baking sheets.

If freezing, remove sandwiches from baking sheets and place on a cooling rack. Allow to cool completely before freezing.