Target: 6 × 4 inches · landscape

Beef and Cabbage Runzas

120 min · 6 runzas

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

Directions

1. Foam yeast with warm water and sugar. Mix in egg, butter, salt, and flour; knead until smooth and tacky. Cover and rise until doubled, about 40 minutes.

2. Brown beef to 160 F. Add onion and cabbage; cook until tender and fairly dry. Season, then spread filling to cool at least 15 minutes.

3. Heat oven to 375 F. Divide dough into 6 ovals, fill each with cooled beef mixture, pinch edges firmly, and rest seam-side down 10 minutes.

4. Bake 20–24 minutes until deeply golden and 160 F in the center. Rest 5 minutes and serve hot.

Cook’s note: Cool the filling before sealing so steam does not soften the dough or weaken the seams.