Two words to describe our Runzas = Comfort Food . . . with a side of taste bud bliss. Click here to see the full recipe
There are a few meals from my husband's childhood that he thinks back to with fond memories. I've tried to recreate some of them, but up until now, I had never tried Runzas. Surprisingly, because he actually talks about them quite often. But when I saw them while browsing through my copy of Rhodes Home Baked Family Favorites cookbook, I knew I had to make them.
You would not believe how excited my husband was when he got home from work. I haven't seen him that excited for dinner in quite some time!! And I can't believe how easy they were. It makes me wonder why it took me so long to make them for him!! Here's how you make them:
You'll need 12 Rhodes Texas Rolls, sliced cabbage, sliced onion (I diced mine), vegetable oil, ground beef, sugar, vinegar, salt, pepper, shredded mozzarella cheese and butter.
Start out by sauteing the onion and cabbage in the vegetable oil until soft. Then cover and let the cabbage steam until it is soft.
Meanwhile, cook the ground beef.
Combine the cooked ground beef and the cooked cabbage mixture.
On a work surface, roll out the thawed, but still cold, rolls to a 6-inch circle.
Top each of the rolls with the beef mixture.
And then some cheese.
Pull the edges of the roll up around the filling and pinch to seal.
Place the rolls on a sprayed baking sheet, pinched side down. Brush with melted butter and cook until golden brown. Then serve up to the hungry masses - or one very happy husband!
Runzas (Bierocks)Servings: 12 | Skills: Intermediate | Prep Time: 15 min (not including thaw time) | Bake Time: 30-35 min
Fill these rolls with this cabbage, ground beef and onion filling and you will revel in a delicious memory of Europe even if you have never been there.Runzas (Bierocks)
12 Rhodes Yeast Texas Rolls, or 24 Rhodes Yeast Dinner Rolls, thawed but still cold
4 cups sliced cabbage
1 cup sliced yellow onion
1 tablespoon vegetable oil
8 ounces ground beef
1 teaspoon sugar
1 tablespoon vinegar
1 teaspoon salt
1 teaspoon pepper
1 cup mozzarella cheese, grated
2 tablespoons butter, melted
Saute cabbage and onion in oil. Cover and steam for 30 minutes. Brown ground beef in a large pan, and drain well. Add cabbage, onion, sugar, vinegar, salt and pepper and cook for an additional 10 minutes.
Flatten each Texas roll, or 2 dinner rolls into a 6-inch circle. Divide filling among 12 circles (about 1/3 cup). Place 1 tablespoon mozzarella cheese on top of filling. Pull edges around filling and pinch to close.
Place on a large sprayed baking sheet, pinched side down. Brush tops with melted butter.
Bake at 350°F 30-35 minutes.