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Beef and Cabbage Runzas

Tender yeasted rolls hold a well-seasoned beef, cabbage, and onion filling, with a practical rise-and-cool sequence for sturdy, golden hand pies.

Six golden beef and cabbage Runzas are arranged on a tray, with one cut open to show the savory filling.

Runzas pair a soft bread shell with a savory filling that is cooked separately before it goes into the dough. Here, browning the beef first and cooking the cabbage until fairly dry helps the six hand pies bake evenly and stay easy to carry.

A soft dough that seals cleanly

The dough should feel smooth and softly tacky after kneading, with enough elasticity to roll without tearing. Add only the small reserve of flour needed to handle it; too much extra flour makes the baked shell dense.

A doubled rise gives the dough room to stretch around the filling. If the kitchen is cool, allow a little more time and use the visible volume change rather than the clock alone.

Cook the filling fairly dry

Finely sliced cabbage softens quickly beside the browned beef and onion. Continue cooking until the pan no longer holds liquid when the mixture is pushed aside, then cool it before shaping so hot steam does not weaken the dough.

Browned beef is stirred with tender cabbage and onion in a skillet beside risen bread dough. — The cooked beef and cabbage filling cools beside the rolled yeasted dough before assembly.

Leave room for the seam

Keeping the filling away from the edge leaves clean dough for pinching. Seal the long side and both ends with firm pressure, then set each parcel seam-side down so the weight helps hold it closed.

Use color and temperature together

A deep golden top and browned base show that the dough has baked through, while a thermometer confirms the filling is hot at the center. If the crust colors before a center reaches 160 F, return the pan to the oven for a few minutes and check again.

The opened Runza shows a tender bread interior around a moist, well-cooked beef and cabbage filling. — A cut Runza reveals a soft golden bread shell around the beef, cabbage, and onion filling.

Portable lunch or supper

A short rest lets the filling settle and firms the bread just enough to lift without splitting. Serve the Runzas hot, or let them cool until warm for an easier packed meal.

Beef and Cabbage Runzas

6 runzas

120 minutes total

Ingredients

• 1 cup warm water (105–110 F)
• 2 1/4 tsp active dry yeast
• 2 tbsp granulated sugar
• 1 large egg, at room temperature
• 4 tbsp unsalted butter, melted and cooled slightly
• 4 1/2 cups all-purpose flour, plus up to 1/4 cup for kneading
• 1 1/2 tsp kosher salt, divided
• 1 lb 85% lean ground beef
• 1 small yellow onion, finely diced (about 3/4 cup)
• 4 cups finely sliced green cabbage (about 8 oz)
• 1/2 tsp freshly ground black pepper
• 2 tsp Worcestershire sauce

Method

Wake the yeast
Stir the warm water, yeast, and sugar in a large bowl and leave it for 5 minutes, until a creamy foam forms across the surface.
Look for: A creamy layer of bubbles shows that the yeast is active; if the surface stays flat, start again with fresh yeast.
Mix and knead the dough
Whisk in the egg, melted butter, and 1 tsp salt, then stir in 4 1/2 cups flour until shaggy; knead on a lightly floured surface for 6–8 minutes, using up to 1/4 cup more flour only if the dough is too sticky to handle.
Look for: The dough becomes smooth, elastic, and softly tacky rather than wet or stiff.
Let the dough rise
Place the dough in a lightly greased bowl, turn once to coat, cover, and let rise in a warm draft-free spot for 40 minutes or until doubled while you prepare the filling.
Look for: A fingertip pressed gently into the dough leaves a shallow dent, and the dough is visibly about twice its starting size.
Brown the beef
Set a large skillet over medium-high heat, crumble in the ground beef, and cook for 6–8 minutes, breaking it into small pieces until no pink remains and the meat reaches 160 F.
Look for: The beef is finely crumbled, browned throughout, and registers 160 F in several spots.
Cook and cool the filling
Add the onion and cabbage to the skillet and cook for 7–9 minutes, stirring often, until tender and most moisture has evaporated; stir in the remaining 1/2 tsp salt, pepper, and Worcestershire, then spread the filling on a plate to cool for at least 15 minutes.
Look for: The cabbage is soft but not mushy, and no liquid pools when the filling is pushed aside.
Shape the dough
Heat the oven to 375 F and line a baking sheet with parchment; punch down the risen dough, divide it into 6 equal pieces, and roll each into a 7-by-6-inch oval about 1/4 inch thick.
Look for: The dough pieces are similar in size, and each oval is broad enough to enclose one portion without stretching thin.
Fill and seal
Spoon one-sixth of the cooled filling into the center of each oval, leaving a 1/2-inch border; bring the long edges together, pinch firmly along the seam and ends, and set each runza seam-side down on the sheet to rest for 10 minutes.
Look for: No filling touches the sealing edge, and each seam stays closed when the runza is turned over.
Bake until golden
Bake the runzas at 375 F for 20–24 minutes, rotating the sheet once, until the tops and bottoms are deeply golden, the dough feels set, and the center of a runza reaches at least 160 F.
Look for: The crust is evenly deep gold, the base is browned rather than pale, and a probe inserted through the side into the filling reads at least 160 F.
Rest and serve
Move the runzas to a rack and rest for 5 minutes so the filling settles and the crust firms slightly, then serve hot as a portable lunch or supper.
Look for: The crust holds its shape when lifted, while the filling remains hot and moist without leaking.