Nebraska Runzas

Though I sound like a Kentucky girl more often than not now, (I lost my battle against the local accent a couple of years ago), I will always be from Nebraska.

Omaha is famous for a few things: Warren Buffet (everyone in Omaha knows someone who knows someone who knows Warren), the NCAA Men's World Series Baseball (a giant drunken party), and indie music (311, Bright Eyes). Runzas should also be added to this list.

Anyone who grew up in Nebraska will be familiar with the fast-food chain called Runza, where you can pull up to the drive-through and get your runza craving filled in five minutes. I, on the other hand, live about 11 hours from the nearest Runza restaurant. If I'm going to have a bun stuffed with meaty goodness, then I've got to do it myself!

The runza came to the US through Germany, when the Volga Germans (who many Nebraskans are descended from) adapted it from the Russian Pirogi. It's pretty simple: meat, cabbage, onion and cheese rolled into yeast dough and baked to golden perfection. The version I grew up with, seen in Nebraska (and other parts of the great plains/mountain states) is made in a rectangular shape.

Sorry, interruption for a kitty picture! Princess is relaxing after a hard day of going in and out. Another cat showed up in the yard the other day, was quite the traumatic experience. Doesn't stop her from wanting to go back out! Princess is also from Nebraska - she was born in the parent's barn, raised with lots of love, and driven all the way down to Kentucky, just to be with me.

Back to business. Runza's are not exactly easy to make, despite the simple ingredients. There are many steps to it, but making the dough is the hardest part, mostly because it is time consuming. It's not something I can come home from work and whip right up.

There are secrets to making yeast-based dough. #1. You've got to activate the yeast. If you don't do this, then your dough won't rise properly. Don't just dump the yeast into the flour mixture! Activate it by taking pouring 2 TBS warm water into a bowl, make sure it's not hot, that'll kill it. If you put your finger in and pull it out going ouch, then it's too dang hot. Add some sugar, at least 1 TBS. Yeast is a living thing, and needs food. Pour the yeast in. Stir it, leave it alone. When foam forms on the top, it's ready. You'll probably hear it fizzing! I warmed the milk too, in this case, and placed it in the yeast mixture. #2 Once you've made your dough and kneaded it to death, then you must allow it to rise in a warm place. I like to turn the oven on, and then set the (metal) bowl holding the dough on top, near the ovens edge. Crack the oven door open, and then the leaking heat keeps the bowl warm, encouraging the yeast to do its work.

Roll out the dough, cut it into rectangles. Place a half a piece of American cheese (or more, if you like cheesy cheesy) on top of the dough. Fry up the ground beef, the cabbage and onion, and place on top of the cheese. Roll the dough around it, folding similar to a burrito. To make the seams stick better, wet your finger with water and brush it along the dough edges. Place in a 13" x 9" pan seam side down.

Bake. Eat. Be happy. Tastes like Nebraska. Reminds me of home.

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Nebraska Runza's 
October-29-2012

Omaha's native sandwich.

Ingredients

• For the meat mixture:
• 1/2 tsp chopped garlic
• Cracked black pepper, to taste
• 1 pound hamburger
• half head cabbage, chopped
• 1/2 onion, chopped
• For the dough:
• 2 1/2 cups flour (I used whole wheat, normally would be all purpose)
• 1/2 cup sugar (warning - because I used whole wheat flour, I used a lot of sugar. This would be super sweet in white flour.)
• 1/2 tsp salt
• 1 packet instant yeast
• 3/4 cup milk
• 1/4 cup water
• 1/2 cup shortening
• 2 eggs

Instructions

1. Mix the sugar, milk and water together. Warm, but DO NOT make it too hot. Mix in yeast, allow to sit for around 5 min, or until foamy.2. In a separate bowl, add 1 3/4 cup of flour and salt. Melt the shortening, then mix into flour. Add yeast mixture, beat until fully mixed in. Add eggs, one at a time. Add the rest of the flour.3. Knead until dough is sticky. If too moist, add flour, too dry, add milk. Cover and let rise in a warm area for at least 20 minutes. Roll out to 1/4" thickness with rolling pin. Cut into rectangular shapes with a pizza cutter. Set aside.3. In a large skillet, brown hamburger, seasoning with salt, pepper and garlic. (I just know when the seasoning is correct. Smells right). Add onion and cabbage, until cabbage is wilted. Do not over cook, cabbage should retain some of its crunchiness. Allow to cool.5. Taking the dough squares, set 1/2 American cheese slice in center, if desired. Top with meat mixture. Carefully fold sides, wetting the edges with water to get it to stick. Set runzas into a greased 13" x 9" pan, seam sides down. 6. Allow dough to rise for 15 min in pan, then place into oven, preheated to 350 degrees. Bake for 15 - 20 minutes, or until dough is done and golden brown in color. Don't over brown.7. Eat it like your actually from Nebraska - dip in ketchup.