Post by Ron Kulas on Oct 18, 2008 21:00:00 GMT -6
These go by a lot of diff. names but no matter what you call them, they are great.
INGREDIENTS:
Bread dough (2 loaves) Or make your own dough (see below)
2 lbs Venison Hamburger
1 Head cabbage (chopped)
2 Medium onion (chopped)
Salt and pepper to taste (it takes a lot)
DIRECTIONS:
Thaw two loaves of frozen bread dough or make the equivalent amount using your favorite bread recipe. While dough thaws, make the filling.
Brown the hamburger and drain, then return to pan. Add cabbage and onion and cook down. Salt and pepper to taste (1 tsp pepper recommended).
Let dough rise, then punch down and roll a portion to 1/4" thickness. Cut into 4" x 8" pieces and add about 1/2 cup meat mixture to each. Fold dough pieces over and seal the edges, then place seam-side-down on a greased cookie sheet.
Let rise 20-30 minutes, then bake in pre-heated 375 degree oven for 20 minutes or until brown.
Dough (if you want to make your own):
2 pkg. Active dry Yeast
2 cups warm milk
1/2-cup sugar
1/2 t. salt
2 eggs - beaten
1/2 cup shortening, margarine or butter
7 to 8 cups all-purpose flour
Put yeast and milk in a bowl. Let sit for 5 minutes. Add sugar, salt, eggs and softened butter.
Mix. Gradually add flour while mixing. Add flour until dough pulls together into a ball. Knead for 4
or 5 minutes or until dough is smooth. (This really works best with a free-standing mixer with a
dough hook)
Put in a greased bowl, cover with a towel and allow to rise until double.
Punch down and let it rise again.
Remove dough from bowl and divide into thirds. On a floured surface, roll one portion of the
dough to 1/4” thickness. Cut into 6” circles. (Reserve dough you cut off to reroll more.)
Give each circle an extra roll with the rolling pin before filling.
Making Runzas:
Put a large mound of filling on the center of each dough circle. Pull sides of the
dough together and pinch to hold. Pinch all edges together to seal in filling. Turn Runza over and put on a cookie sheet
Space Runzas about 1 inch apart. When cookie sheet is full put a towel over it and let it rise for
about 15 minutes.
Bake Runzas in a 350 degree oven for 15 to 20 minutes – until they are a deep brown.
Remove from oven and rub butter on the top of each Runza.
Cool on cooling rack or eat them now! They can be frozen and reheated but we never have any leftovers to freeze.
These make a great meal while in the deer woods. Wrap warm in foil and enjoy later.
INGREDIENTS:
Bread dough (2 loaves) Or make your own dough (see below)
2 lbs Venison Hamburger
1 Head cabbage (chopped)
2 Medium onion (chopped)
Salt and pepper to taste (it takes a lot)
DIRECTIONS:
Thaw two loaves of frozen bread dough or make the equivalent amount using your favorite bread recipe. While dough thaws, make the filling.
Brown the hamburger and drain, then return to pan. Add cabbage and onion and cook down. Salt and pepper to taste (1 tsp pepper recommended).
Let dough rise, then punch down and roll a portion to 1/4" thickness. Cut into 4" x 8" pieces and add about 1/2 cup meat mixture to each. Fold dough pieces over and seal the edges, then place seam-side-down on a greased cookie sheet.
Let rise 20-30 minutes, then bake in pre-heated 375 degree oven for 20 minutes or until brown.
Dough (if you want to make your own):
2 pkg. Active dry Yeast
2 cups warm milk
1/2-cup sugar
1/2 t. salt
2 eggs - beaten
1/2 cup shortening, margarine or butter
7 to 8 cups all-purpose flour
Put yeast and milk in a bowl. Let sit for 5 minutes. Add sugar, salt, eggs and softened butter.
Mix. Gradually add flour while mixing. Add flour until dough pulls together into a ball. Knead for 4
or 5 minutes or until dough is smooth. (This really works best with a free-standing mixer with a
dough hook)
Put in a greased bowl, cover with a towel and allow to rise until double.
Punch down and let it rise again.
Remove dough from bowl and divide into thirds. On a floured surface, roll one portion of the
dough to 1/4” thickness. Cut into 6” circles. (Reserve dough you cut off to reroll more.)
Give each circle an extra roll with the rolling pin before filling.
Making Runzas:
Put a large mound of filling on the center of each dough circle. Pull sides of the
dough together and pinch to hold. Pinch all edges together to seal in filling. Turn Runza over and put on a cookie sheet
Space Runzas about 1 inch apart. When cookie sheet is full put a towel over it and let it rise for
about 15 minutes.
Bake Runzas in a 350 degree oven for 15 to 20 minutes – until they are a deep brown.
Remove from oven and rub butter on the top of each Runza.
Cool on cooling rack or eat them now! They can be frozen and reheated but we never have any leftovers to freeze.
These make a great meal while in the deer woods. Wrap warm in foil and enjoy later.