Runza

Preparing the Filling

Heat 1 tablespoon vegetable oil in a large skillet over medium heat. When the oil is shimmering add the onion and saute until just translucent. Add ground beef and cook until no longer pink. Drain away the grease and return to the pan. Cover the mixture with the shredded cabbage and cook, stirring occasionally, until the cabbage is soft. This could take up to 45 minutes. Allow the mixture to cool. Season with salt and pepper.

Preparing the Dough

• In the bowl of a stand mixer combine yeast, water, and milk. Let sit 5 minutes. Add sugar, salt, eggs and shortening and mix on low speed using the mixer’s paddle attachment. Add flour one cup at a time until dough pulls together into a sticky ball. Switch to a dough hook and knead until dough is smooth, 4 to 5 minutes. Turn the dough out onto a floured surface and knead by hand 3 or 4 times. Form dough into a ball and place in a greased bowl. Cover with plastic wrap and allow to rise until double in size.
• Gently punch down the dough and let it rise again.
• Remove dough from bowl and divide into thirds. On a floured surface roll one portion of dough to 1/4 inch thickness. Cut into 5 inch squares. Repeat with remaining dough.
• Give each square an extra roll with the rolling pin before filling.

Assembly and Baking

• Preheat oven to 350 degrees.
• Put 1/3 cup of filling in center of each square. Seal closed by pulling opposite corners of the dough together and pinching. Pull the remaining two corners together and pinch all edges together to seal in the filling.
• Place seal side down on a parchment lined baking sheet (or a lightly greased baking sheet). Space Runza 1 inch apart. Cover lightly with a tea towel and allow to rise for 20 minutes.
• Bake Runzas in a 350 degree oven for 15 to 20 minutes, until they are golden brown.
• Remove from oven and brush with melted butter.
• Cool on a wire cooling rack for 5 minutes and enjoy!