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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 12 |
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When I moved to the Midwest in 1966, I discovered many ethnic foods that I had never heard of before. One of my friends introduced me to runza, and it quickly became a popular dish with my family. Ingredients:
4-1/2 cups king arthur unbleached all-purpose flour, divided |
1/2 cup sugar |
2 packages (1/4 ounce each) active dry yeast |
1 teaspoon salt |
3/4 cup milk |
1/2 cup water |
1/2 cup shortening |
2 eggs |
filling: |
1 pound lean ground beef (90% lean) |
2 small onions, chopped |
4 cups chopped cabbage |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Place 1-3/4 cups flour, sugar, yeast and salt in a large bowl. Heat the milk, water and shortening to 120°-130°. Pour over flour mixture; add the eggs. Beat with an electric mixer on low until blended. Beat 3 additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, about 6-8 minutes.
2. Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cabbage, salt and pepper; cook until cabbage is wilted.
4. Punch dough down; roll into twelve 6-in. squares. Top each square with 1/3 cup meat mixture. Fold into triangles. Pinch edges tightly to seal and place on greased baking sheets. Bake at 350° for 20 minutes or until golden brown. Serve hot. Yield: 12 servings.
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