Nebraska Runzas
List of Ingredients
Nebraska Runzas
Filling:
1 large head of cabbage, shredded
2 pounds ground beef
2 large onions, chopped
salt to taste
pepper to taste
Shred cabbage and chop onion while meat is browning in skillet. When
meat is brown and crumbly, remove from pan and add enough fat to meat
drippings to make about 1/2 cup. Place cabbage and onions in pan and
brown slightly, stirring often. Cover and simmer for 15 min. until tender;
cool.
Prepare the Dough as follows:
1 package (0.6 ounce) yeast
2 cups warm milk or water
1/2 cup sugar
1/2 cup shortening
1 teaspoon salt
2 beaten eggs
7 or 8 cups all purpose flour (about) (enough flour to make soft dough)
Soften yeast in liquid and add rest of ingredients; let rise until
double in bulk; punch down and let rise again. Turn out on board.
Divide dough; roll 1/2 of dough at a time to about 3/8 inch thickness.
Cut in squares about 5 or 6 inches. Place portion of filling in center
of square and bring corners together and pinch openings securely. Turn
pinched side onto pan or cookie sheet. Grease generously and let rise
double in bulk. Bake in Hot oven 350-3750F. until golden brown about 20
min. Makes about 24. NOTE: Can also use boxed bread mix.Recipe
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