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Nebraska is my home state and while some turn up their nose at it, complaining it’s too flat or too boring or too whatever, it really is a gem. People are so nice, the state is incredibly diverse (don’t believe me? Look here!), and the food is somethin’ else! Everyone knows about our cornfed beef but here’s one of our other favorites–the Nebraska Runza! It’s basically a hearty meat and cabbage filled bread roll. It’s so much of a favorite that there’s an entire restaurant devoted to Runzas. So, if you can’t make it to Nebraska to have a Runza there, here’s our go-to recipe for a home away from home meal.

For Dough
2 cups warm water
4 1/2 teaspoons (or 2 packages) yeast
1/2 cup sugar
1 1/2 teaspoons salt
1 egg
1/4 cup butter, melted and cooled
6 1/2 cup four

Mix water, yeast, and sugar until dissolved. Add egg and melted butter. Sift together flour and salt. Stir in flour mixture until combined. Put in refrigerator for four hours. Make meat mixture in the meantime.

For Filling
1 1/2 pounds hamburger or ground turkey
1/2 cup chopped onion
3 cups shredded cabbage
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup water

In a large skillet with a lid, brown meat, and onion. Drain off excess fat, if needed. Add cabbage, seasonings, and water and simmer for 15 to 20 minutes or until cabbage is soft. Cool completely before putting in the dough.

Preheat oven to 350. Roll dough into an oblong shape and cut into 16 squares (sometimes, I make smaller, kid-friendly ones). Divide hamburger mixture between the squares. Pull the sides up and press the edges together. Place on a greased cookie sheet and bake 20 minutes or until golden. Serve with ketchup, a side of onion rings, or slice along the side and add cheese. Freeze and serve later, if desired.



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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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