Post by Chris in NM on Apr 22, 2007 6:09:02 GMT -6
I am responding to IMM~Iowa asking for a recipe for Runza. You can make them with either cabbage or sauerkraut. We have had them with the cabbage, not the sauerkraut, but it would be good with either. You could add a tad bit of shredded cheese to the filling. These are very good! I hope Yahoo shapes up for you! Take care and have a great day! Chris in NM
Kraut Brioche (Krautburgers or Bierocks or Runzas)
Bread dough:*
1 pkg. dry yeast
1/4 cup water
2 cups milk, scalded
2 T. sugar
2 t. salt
1 T. shortening
6 1/2 or 7 cups sifted flour
Filling:
1 large head cabbage, chopped
1 cup onions, chopped
1 1/2 lbs. ground beef
1/2 t. pepper
1 t. salt
Brown ground beef in a large fry pan, add rest of filling ingredients and cook over low heat until cabbage is fairly limp. Remove from heat, set aside to cool.
Soften yeast in small amount of water. In the meantime, combine milk, sugar, salt, and shortening. Add yeast, add flour as needed to make moderately stiff dough. Turn out on lightly floured surface; knead until smooth and satiny, about 6 minutes.
Let rise in a warm draft free place until double in bulk, about 45 minutes. Divide dough in small pieces and roll out to about the size of a saucer. Put about 3 tablespoons of meat/cabbage mixture in the center and bring sides up pinching to seal completely. Turn seam side down on greased baking sheet about 3 inches apart. Let rise about 10 minutes and bake 20-25 minutes at 375 degrees.
*You may use 2 loaves of thawed frozen bread dough instead. Cut each loaf into 10 balls. Roll a piece of dough out on a lightly floured surface. Then follow instructions above for filling dough.
You could also add 1/2 c. shredded cheese to filling mixture.
Kraut Brioche (Krautburgers or Bierocks or Runzas)
Bread dough:*
1 pkg. dry yeast
1/4 cup water
2 cups milk, scalded
2 T. sugar
2 t. salt
1 T. shortening
6 1/2 or 7 cups sifted flour
Filling:
1 large head cabbage, chopped
1 cup onions, chopped
1 1/2 lbs. ground beef
1/2 t. pepper
1 t. salt
Brown ground beef in a large fry pan, add rest of filling ingredients and cook over low heat until cabbage is fairly limp. Remove from heat, set aside to cool.
Soften yeast in small amount of water. In the meantime, combine milk, sugar, salt, and shortening. Add yeast, add flour as needed to make moderately stiff dough. Turn out on lightly floured surface; knead until smooth and satiny, about 6 minutes.
Let rise in a warm draft free place until double in bulk, about 45 minutes. Divide dough in small pieces and roll out to about the size of a saucer. Put about 3 tablespoons of meat/cabbage mixture in the center and bring sides up pinching to seal completely. Turn seam side down on greased baking sheet about 3 inches apart. Let rise about 10 minutes and bake 20-25 minutes at 375 degrees.
*You may use 2 loaves of thawed frozen bread dough instead. Cut each loaf into 10 balls. Roll a piece of dough out on a lightly floured surface. Then follow instructions above for filling dough.
You could also add 1/2 c. shredded cheese to filling mixture.