Runzas Cabbage Burgers Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Divide each loaf of frozen bread dough into 6 pieces, and roll into balls. Set aside.
• Crumble the ground beef into a large pot over medium heat. Cook and stir until evenly browned. Drain off grease. Add the water, cabbage, onion, and garlic. Cook over medium-low heat, stirring as needed, until the cabbage is soft. Season with salt and pepper to taste. I like to use more pepper than salt. Drain off any excess liquids, and set aside.
• On a lightly floured surface, roll the dough balls into 5 inch (approximate) squares. Place about 3/4 cup of the cabbage burger into the center, fold the dough over, and pinch to seal. Place on a baking sheet with the seam side down.
• Bake for 15 to 18 minutes in the preheated oven, or until golden brown. Remove from the oven, and brush with melted butter. Serve hot.

Steps:

• 1. Brown the meat with salt and pepper. Add the onion, garlic, and cabbage and cook until cabbage is tender.
• 2. Melt Velveeta with heavy cream. Add to meat mixture.
• 3. Roll out bread dough. Cut 12 squares. Top with burger mixture and pinch seams together. Place on baking sheet and brush with melted butter.
• 4. Bake at 350 degrees for 30 to 35 minutes

Steps:

• Preheat oven to 350 degrees.
• In 10 inch skillet, brown beef over medium heat.
• Drain fat and add cabbage, onions, parsley, garlic, salt and pepper.
• Cook until cabbage is crisp/tender (5 minutes).
• Add cheese and ketchup.
• Remove from heat and set aside to cool.
• Divide each bread loaf into 4 equal pieces.
• Roll dough out on lightly floured surface into a 6 inch circle.
• Place 1/2 C of beef mixture into center of each circle.
• Pinch the edges of the dough together to enclose beef and form into bun shape.
• Seam side down, place filled bun on greased cookie sheet.
• In small bowl, mix egg and milk.
• Brush top of bun with egg mixture.
• Sprinkle top with a bit of kosher salt and cracked pepper if desired.
• Bake for 25-30 minutes or until browned.
• Serve with ketchup, mustard, barbecue sauce and relish if desired.
• TIP-buns can be frozen after cooking.
• To prepare frozen buns, remove from freezer-wrap in foil and place on cookie sheet and bake at 350 degrees for 55-60 minutes or until heated through.

Steps:

• Place 1 3/4 cups flour into a bowl. Stir in sugar, yeast, and salt.
• Combine milk, water, and shortening in a microwave-safe bowl. Heat on high until warm (120 to 130 degrees F/50 to 55 degrees C), 2 to 3 minutes.
• Pour heated milk into the flour mixture. Add eggs and beat at low speed for 30 seconds. Switch to high speed and beat for 3 minutes. Stir in the remaining flour. Knead until smooth, about 3 minutes. Cover the bowl with waxed paper and a towel; let rest for 20 minutes.
• Cook ground beef and onion in a nonstick skillet over medium-high heat until beef is browned, 5 to 7 minutes.
• At the same time, melt butter in a separate skillet over medium heat. Add cabbage and cook until wilted, about 5 minutes. Add cabbage to beef mixture with salt and pepper. Remove from the heat.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
• Roll dough on a lightly floured surface until very thin. Cut into 6 squares or rectangles, whichever you prefer. Place 3 tablespoons beef filling in the center of each shape. Bring corners together, pinch edges to seal, and place right-side up onto the prepared baking sheet. Let rise until an indentation remains when lightly pressed with a finger, 40 to 60 minutes.
• Bake in the preheated oven until dough is done and golden brown, about 20 minutes.

Steps:

• Heat a large skillet over medium-high heat; cook and stir ground beef and onion until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in cabbage and season with 1 teaspoon salt. Continue to cook and stir until cabbage is tender, about 20 more minutes. Set mixture aside to cool.
• Mix warm water and butter in a large bowl. Combine dry milk powder, sugar, 1 1/2 teaspoons salt, and yeast in another bowl; stir into butter mixture. Add egg and gradually stir in flour, 1/2 cup at a time, until dough is smooth.
• Roll dough out to 1/4-inch thick on a lightly floured surface; cut into 4-inch squares. Scoop beef mixture into each dough square. Bring corners of a dough square together at the top and pinch corners together to seal. Place on a baking sheet, seam side down. Repeat with remaining beef mixture and dough. Cover rolls with a damp cloth and allow to rise for 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven until golden brown, about 20 minutes.

Steps:

• Brown the ground beef with the onion. Drain the grease.
• In another pan, saute shredded cabbage in butter or margarine.
• Combine the meat and cabbage, adding salt and pepper.
• Roll out the dough. Make sure you roll the dough out thin or else the runzas will be all bread when you bite into them.
• Cut into 7" or 8" squares.
• Put some cabbage-meat mixture in the center of each square.
• Top with the mozzarella cheese.
• Bring the corners together; dampen the edges so they are secure.
• Bake at 350 degrees Fahrenheit for 15 to 20 minutes.

Steps:

• Mix all ingredients together.
• Seperate rolls to make 8 squares.
• Put some meat mixture in each rolls.
• Then pull roll corners together and pinch shut.
• Bake 15 minutes or until brown according to instructions on crescent rolls.