Watch Bob bake Runzas: Runza1//Runza2
RON WOLFE AND LINDA SATTER ARKANSAS DEMOCRAT-GAZETTE
Arkansas catfish, Texas chili, Tennessee barbecue. And the taste that says
it all for Nebraska and for Nebraskans gone South is ... runza? . . . (You
can read the story about this phenomenon in the Democrat-Gazette archives.
Just ask for "runza.")
LINDA'S OLD-TIME KRAUT RONZA
1 small head (or half a large head) cabbage (see notes)
3 medium onions
1 pound ground beef
Salt and pepper
1 package hot roll mix (Pillsbury brand preferred) which requires 2
tablespoons butter or
margarine, 1 egg and 1 cup hot water (see notes)
Melted butter, optional
Chop cabbage and onions. Mix with ground beef, salt and pepper. Cook, covered, over low to medium heat until ground beef is no longer pink and cabbage and onion are softened, about 30 minutes. Drain and cool.
Meanwhile, prepare hot roll mix according to package directions except let rise 30 to 40 minutes.
When hot roll mix has risen, roll out to about 1/8-inch thickness and cut into 12 squares. Put 2 or 3 heaping tablespoons into center of each square of bread dough. Pull up the corners of the dough squares and pinch seams together to hold the mixture inside. Place on a greased cookie sheet and let rise 20 to 30 minutes (covered by a towel to speed the process).
Bake at 350 degrees for 25 to 30 minutes, or until bread is done. If desired, a couple of minutes before removing from oven, brush the tops of the ronzas with melted butter for extra flavor and a bronzed look. Freezes well. Makes 12 ronzas.
Notes: I use preshredded purple cabbage, but don't tell my mother, who
believes in chopping up the plain ol' green cabbage herself.
Hot roll mix is sold in a box, usually alongside flour and packaged
brownie and cake mixes.
In a skillet, brown ground beef. Mix in onion soup mix, salt and pepper to taste. Microwave the shredded cabbage until it's crispy tender and translucent, 5 to 6 minutes. Mix the meat and cabbage together.
Open one tube of crescent rolls without separating the rolls. Spread the dough in a rectangle on a nonstick cookie sheet. Cover with meat and cabbage filling. Top with the other rectangle of dough and crimp the edges together.
Bake 15 minutes at 350 degrees, or whatever it says on the crescent rolls package, to golden brown. Cut into squares. Makes 6 servings.
In a large mixing bowl, combine peas, corn, water chestnuts, pimentos, celery, bell pepper and green onions; set aside.
In a small saucepan, heat sugar, water and vinegar until sugar dissolves. Remove from heat. Addsalt and oil; cool slightly.
Pour over vegetables and mix to coat all vegetables. Let marinate 4 hours or overnight.
