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1.
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First youll make the dough.
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Whisk the warm water and yeast together in a small bowl and let it sit for about 5-10 minutes until creamy.
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Break the egg into a separate bowl and lightly beat.
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2.
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Heat the milk, sugar and butter in a saucepan over medium heat until butter is melted (be careful not to scorch the milk).
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Remove from heat and let it cool.
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(I poured mine into a small bowl and put it in the freezer for a short time while I prepared the rest.)
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3.
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In a stand up mixer (or for the old fashion approach, use your hands) combine the flour and salt.
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Remove the milk, sugar and butter mixture from the freezer and mix it into the yeast mixture.
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Add this mixture into the flour along with the egg.
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Using the kneading attachment, mix for about 5 minutes.
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Your dough should not be sticky.
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4.
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Cover the bowl with plastic wrap and allow it to rise in a warm place for about 1-2 hours or until the dough has doubled in size.
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5.
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Now you will make the filling.
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Brown the ground beef in a pan over medium heat.
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As you are cooking it, make sure to break it into small crumbles.
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Once browned, remove it from the pan and strain the fat.
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Add the oil into the pan then saute the onion and cabbage until tender.
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Return the meat to the pan.
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Add your pepper and a dash of salt to taste.
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Remove from heat and cool.
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6.
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When dough has risen, make 10 equal sized balls of dough.
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7.
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Roll each ball out individually forming a rectangular shape.
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Add about 1/2 cup of the meat mixture to the center of the dough.
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Bring the long ends up first pinching closed then pinch the open ends closed.
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Place each meat filled dough ball on a parchment lined baking sheet about 2 inches apart.
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They will be in a loose rectangle shape.
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Repeat for all the balls of dough.
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You may need 2 baking sheets.
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8.
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Cover with a piece of parchment and a dish-towel and allow it to rise for about 20-30 minutes.
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9.
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Heat your oven to 350 F. 10.
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Bake for about 20-25 minutes or until golden brown.
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Remove the pans from the oven and brush them with some melted butter.
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Serve and enjoy!
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I have only myself, my husband and a teenager at home.
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So I had several of these bad boys left.
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I let them cool, wrapped each individual runza in a couple layers of plastic wrap and froze them in an airtight freezer bag.
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When you are hungry and are short on time, take one out and heat it up.
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Great for an on-the-go lunch!
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My husbands family is from Nebraska where these are wildly popular and actually are served in fast food type establishments.
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His cousin has made them for years and always talked about them.
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In all the years Ive been visiting with them, I never got to try them.
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After begging me for over a year to try these, I gave in and did.
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Boy what a treat!
