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| RUNZA CASSEROLE | |
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2 lbs. hamburger 2 onions, chopped 4 c. shredded cabbage Salt & pepper to taste 2 tubes refrigerated crescent rolls 1 lb. Mozzarella cheese, shredded Use 9"x13" pan. Begin to brown hamburger and onion for a few minutes in a large pan and add cabbage to steam. Spread 1 tube of crescent rolls over bottom of pan. Spread meat on top and add cheese. Place second tube on top and pinch together again. Bake 350 degrees for 35 to 40 minutes. Cover last 10 minutes to soften crust. Perfect for Runza lovers and so much easier than making individual ones. | |
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recipe reviews #25115
Dan McDonald (United States) says:
Funny this is called a runza. I live in Nebraska, that's the only place I have heard them called that. Good stuff!
#49075
Jeff (Nebraska) replies:
Runza is a fast food franchise in Nebraska that made cabbage pockets the star of their menu. They serve em with crinkle cut fries or homemade onion rings. However, the best Runzas are the ones available in memorial stadium on Husker game day.
#63193
Jodi (Nebraska) replies:
Runzas are the midwests greatest secret!! Try making the hamburger, onion, cabbage mixture and using frozen roll dough to make individual ones. I also like using American cheese and you can also do swiss cheese W/ mushroom.
#126974
Kristi B. (Nebraska) replies:
These are great. Made for a friend that had surgery. I am from Lincoln, Nebraska and we have good Runza fast food places here. They are popular here. Very good!!!!
#44269
Vaneta (Arizona) says:
We grew up in a German community, these were made and known as cabbage pockets, made individually. Had never heard the name Runza used before.
#64423
Robin (Iowa) says:
This is the best & easiest recipe for runzas
#98414
Kristine (Nebraska) says:
Kristine...I don't use that much hamburger & added a can of chicken soup to the burger, plus red pepper (sparingly) & I think any kind of cheese would work.
#109604
Linda (Iowa) says:
My grandparents came from Russia and Germany. I grew up in the North Bottoms and Runzas were a staple food that I still bake and love. Some of my kids now make them. One son lives on Maui, made them for the people at work and what a hit. They were around long before Runza Hut.
#119197
Jess (Texas) says:
From Nebraska, transplanted in Texas. Miss the Huskers and RUNZAS!! LOVE THIS!! Thanks for sharing! I hear adding a little plain yogurt helps the consistency.
#182831
Sherry Marco (Texas) replies:
Me too but the first place I go when I get back is Runza Hut!
#119634
Zori (Indiana) says:
My Grandma was born in Russia, but was of German descent (part of the Volga Germans) and called the pocket sized ones fleisch runzas. She kept them simple (no cheese) and they were so good! I tried the ones in Nebraska... but to me they were to salty and peppery.
#120085
John Thrush (United States) says:
Add a can of mushroom soup to recipe.
#122475
Becky (Florida) says:
My grandmother learned to make Runzas from her mother-in-law who was from Germany. They were called kraut burgers. This recipe has been handed down we all still make them and love them and have taught our grandmas, great great grandchildren to make them. We do call them runzas and we are from the HUSKER state as well. GO BIG RED!!
#125082
Vicki (Georgia) says:
The original kraut bierocks were from Germany and were bread dough and cabbage, salt and pepper. They were starving and this was the meal. They never had cheese, sauce, sauerkraut and Grandma's never leaked. The meat was so scarce, you could count the crumbs. They took the recipe to Russia and then to Nebraska. Others settled in Wisconsin.
#147943
Deborah Tracy Kerr (North Carolina) says:
This is excellent! It's going on our list of "Comfort Food".
#170416
Cyndi (Tennessee) says:
I and a friend got together and made Italian and Mexican Runzas. We just put a filling of our own wishes inside bread dough and baked.
#171237
Norma (Arizona) says:
I read the recipe on line and couldn't wait to make them. My adult grandson didn't expect them to be as good as they are, he was quite delighted and surprised. I LOVE these and wouldn't vary the recipe in any way!
#173666
Linda (Nebraska) says:
See recipe for Bierocks! Grade school cafeteria in '60s served these! Runza Restaurants founded in 1949 in Lincoln NE. I make my sandwiches with half hamburger/half hot ground sausage with potato bread dough for my husband to share at work. Recipe given is a great shortcut!
#173736
Cookerlady (Nebraska) says:
I make them for our students at school once a year. With fresh bread dough. Basically the same recipe. A labor of love.
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