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Best Easy Nebraska Runza Recipe

Name: Best Easy Nebraska Runza Recipe
Total time: 85 min
Yield: 220 g
Ingredients: Bread dough 2 lbs; Ground beef 1 lb; Cabbage 2.5 cups; Yellow onion 1.5 cups; Salt 1.25 tsp; Black pepper 1 tsp; Butter 2 tbsp

Nebraska's iconic runza stuffs a soft bread pocket with seasoned ground beef, cabbage, and onions. This protein-packed, family-friendly handheld meal is a Cornhusker State tradition that's perfect on the go.

Cook 85 min Difficulty NORMAL 370 kcal

#high protein #family friendly #ground beef #handheld meal

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Ingredients

Main ingredients

Bread dough 2 lbs
Ground beef 1 lb
Cabbage 2.5 cups
Yellow onion 1.5 cups

Seasonings/Sauce

Salt 1.25 tsp
Black pepper 1 tsp
Butter 2 tbsp

Nutrition summary

Carbohydrates 42 g 45%

Protein 18 g 20%

Fat 14 g 35%

Serving size 220g

Cooking steps

1

Brown the ground beef over medium-high heat in a large skillet, breaking it up as it cooks until no longer pink, about 6–8 minutes.
2

Add diced onions to the skillet and sauté on medium heat until translucent, around 3–4 minutes, then stir in the shredded cabbage.
3

Cook the cabbage-onion-beef mixture on medium, stirring occasionally, until cabbage is tender but not mushy, about 8–10 minutes; season with salt and black pepper.
4

Remove the filling from heat, let cool slightly, and preheat your oven to 375°F (190°C).
5

Divide the bread dough into 6 equal pieces and roll each into a 7-inch square on a lightly floured surface.
6

Spoon equal amounts of filling (about 3/4 cup each) into the center of each dough square, then fold and seal edges tightly beneath to form a pocket.
7

Place filled runzas seam side down on a baking sheet lined with parchment and let rest for 10 minutes.
8

Brush the tops with melted butter, then bake in the preheated oven for 22–25 minutes until golden brown.
9

Remove from oven, cool for 5 minutes before serving for best texture.

Personalized Q&A

Q. What's the key ingredient in this Nebraska Runza recipe?

The defining ingredient is seasoned ground beef, combined with cabbage and onions. These form the classic, savory filling that makes the runza an iconic Nebraska handheld meal.

Q. What cooking step is most important for achieving the right texture inside a runza?

Sautéing the cabbage and onion with the beef on medium heat until just tender ensures the filling is moist but not soggy. Overcooking the cabbage will cause it to lose texture, so be careful to stir just until the vegetables soften.

Q. How should I seal the runza dough to prevent filling from leaking during baking?

Make sure to fold the dough tightly around the filling and pinch the edges securely underneath. Let them rest seam-side down on the baking sheet so the seal stays intact while baking.

Q. How many calories are there per serving, and what is the protein-to-carb ratio?

Each serving provides about 370 kcal, with 18g protein and 42g carbohydrate per serving. Protein makes up approximately 20% and carbs 45% of total calories, offering a balanced meal with plenty of energy and protein.

Best Easy Nebraska Runza Recipe

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