Ingredients with Measurements:
- 1 pound ground beef
- 1 medium onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cabbage
- 1 package (16 ounces) frozen bread dough, thawed
- 1/4 cup butter, melted
Special equipment needed:
- Large skillet
- Rolling pin
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, cook the ground beef and onion over medium heat until the beef is no longer pink. Drain any excess fat.
3. Add the salt, black pepper, and shredded cabbage to the skillet. Cook for 5-7 minutes, stirring occasionally, until the cabbage is tender.
4. On a lightly floured surface, roll out the thawed bread dough into a rectangle about 1/4 inch thick.
5. Cut the dough into 6-inch squares.
6. Spoon the beef and cabbage mixture onto one half of each square, leaving a 1/2-inch border around the edges.
7. Fold the other half of the dough over the filling and pinch the edges to seal.
8. Place the sandwiches on a greased baking sheet and brush with melted butter.
9. Bake for 25-30 minutes, or until the sandwiches are golden brown and cooked through.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
5. Temperature:
350°F
Serving size:
6 sandwiches
Nutritional information:
Calories: 470
Fat: 23g
Saturated Fat: 10g
Cholesterol: 80mg
Sodium: 840mg
Carbohydrates: 40g
Fiber: 2g
Sugar: 3g
Protein: 24g
Substitutions for ingredients:
- Ground turkey or pork can be used instead of ground beef.
- Chopped green or red bell pepper can be added to the filling for extra flavor and nutrition.
- Store-bought pizza dough can be used instead of frozen bread dough.
Variations:
- Add shredded cheese to the filling before folding the dough over.
- Use a different type of meat, such as sausage or shredded chicken.
- Add spices like garlic powder or paprika to the filling for extra flavor.
Tips and tricks:
- Make sure to seal the edges of the sandwiches well to prevent the filling from leaking out.
- Let the sandwiches cool for a few minutes before serving to prevent burns.
Storage instructions:
- Store leftover sandwiches in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the sandwiches on a baking sheet and bake at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the sandwiches on a platter with a side of ketchup or mustard for dipping.
Garnishes:
- Sprinkle chopped fresh parsley or green onions on top of the sandwiches for a pop of color.
Pairings:
- Serve with a side of potato salad or coleslaw for a classic Midwestern meal.
Suggested side dishes:
- Potato salad
- Coleslaw
- Baked beans
- French fries
Troubleshooting advice:
- If the sandwiches are leaking filling, make sure to seal the edges well before baking.
- If the dough is too thick, roll it out thinner next time.
Food safety advice:
- Make sure to cook the beef and cabbage mixture to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- The Runza sandwich is a traditional dish from Nebraska, where it is often served at football games and other events.
Flavor profiles:
- The Classic Runza Sandwich is savory and filling, with a hearty beef and cabbage filling wrapped in soft bread dough.
Serving suggestions:
- Serve the sandwiches with a side of ketchup or mustard for dipping.
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