Many New Runza Flavors Over the Years
Love it?? Pin it!!
The History of the Runza
How Do I make Homemade Runzas?
Do you have any other recipes from Nebraska Restaurants?
- Surfside ClubCorn Fritter Recipe
- Taxi’s Cabbage & Bleu Cheese Soup
- El Bee’s Margarita
- Butter Brickle Cookies, did you know Butter Brickle Ice Cream originated in Nebraska?
- Sloppy Dorothy Sandwich, made with Nebraska’s own Dorothy Lynch
- Kool-Aid Play-Doh Recipe, Kool-Aid originated in Nebraska, too!
- Traditional Reuben Sandwich, originated at the Blackstone Hotel in Omaha, NE
My Original Runza Post
I originally posted this recipe for the first time on November 16, 2011. That is my sister’s birthday. She is one of the many friends and relatives, that have moved away, who make Runza their first stop when they visit. They make it easy, we have a Runza at our airport!
Freezing and Re-Heating Runza Sandwiches
There is No Place Like Nebraska
I am a Nebraska girl, born and raised. I love my home state, and I can’t imagine living anywhere else.
Over the years I have been featured in two magazines, Nebraska Life and Omaha Magazine. It was so amazing to be recognized by them!
Homemade Runzas
Make Nebraska's famous Runza Sandwich at home! A bread dough pocket, filled with cabbage, onion, and seasoned ground beef, baked until golden brown. This recipe makes one dozen sandwiches but is easily cut in half. OR you can make them and freeze them!
Ingredients
- 1 1/2 pounds of lean ground beef
- 1 small head of cabbage, shredded (about 4 cups)
- 1 small onion, diced (about 1/2 cup)
- 24 Frozen Bread Dough Dinner Rolls
- salt and pepper
- melted butter
Instructions
- Place frozen dinner roll dough on a sheet pan and rise according to package instructions. It will use 2 rolls for each sandwich.
- While dough rises, begin browning your ground beef and onion in a large skillet. When the meat is about halfway done, add in the shredded cabbage and cover with a lid. Cook until meat and cabbage are done. Drain off any excess grease or liquid. Set aside.
- When rolls have risen completely, lightly flour your surface. Remove two rolls and form a ball. Roll the ball out into a rectangle approximately 5"x7".
- Place approximately 1/3 cup of the filling in the center of the dough and spread out from top to bottom.
- Fold the bottom up and the top of the dough down and press to seal. Fold the left side over, pinching to seal. Then do the right side, gently stretching to cover the left. Pinch closed.
- Place each sandwich on a greased cookie sheet, seam side down.
- Let rise again for another 30-45 minutes.
- Preheat oven to 375 degrees F.
- Brush the tops with melted butter.
- Bake in a preheated oven for 30 minutes, or until bread dough is golden brown.
- Serve hot.
Notes
Freezing and Re-Heating Runza Sandwiches
Freezing Runza Sandwiches
There are two ways to freeze them. The first way is freezing them unbaked. Prepare the sandwiches to the step where you place them seam side down on the baking sheet. Place the baking sheet in the freezer for a little bit, to let them firm up a bit. Wrap each sandwich in plastic wrap and then in foil. Place 4 wrapped sandwiches inside a gallon ziplock bag and freeze for up to 3 months.
The second way to freeze a Runza is to bake them per instructions. Completely cool them, before wrapping in plastic wrap, then foil, then placing in a ziplock bag. Re-heat within 3 months.
Re-Heating frozen and unfrozen Runzas
If your Runza is not baked, you will need to thaw the frozen Runza and brush the tops with butter, before baking for about 30 minutes at 375 degrees.
If your Runza has been previously baked, place the frozen sandwich in the oven on a baking sheet and bake them at 350 degrees for about 20 minutes.
If you are just re-heating your Runza sandwich, it will only take about 10 minutes. Wrap the sandwich in foil, place on a baking sheet and bake at 400 degrees for 10 minutes.
Re-Heating Runzas in the air fryer works great, too! Set the air fryer to 400 degrees, and place a sandwich (no need to wrap in foil) in the air fryer for about 5 minutes. Air fryers vary, so please watch it closely the first time you do it.
Nutrition Information:
Yield:
12 sandwichesServing Size:
1 sandwichAmount Per Serving: Calories: 530Total Fat: 20 ggSaturated Fat: 6ggTrans Fat: 3ggUnsaturated Fat: 0gCholesterol: 40gmgSodium: 1370gmgCarbohydrates: 67ggFiber: 4ggSugar: 10ggProtein: 20gg
Nutrition isn't guaranteed accurate.
Dorothy O. says
I stumbled on your website on Facebook when I read about the “Forgotten Roast” article, I recognized your Gramma’s cookbook from Morris Press, Kearney. I am a born, raised and moved away from Nebraska gal. I have several cookbooks from their company. Love them all. Thank you for sharing. I too love Runzas and will try your recipe.
Michaela Kenkel says
Hi, Dorothy!! It’s one of my favorite cookbooks ever! Happy to hear that you enjoy it as well, and that you found another recipe to try! Once a Nebraskan, always a Nebraskan at heart! <3
Diane Hunt says
I use sauer kraut well drained and add cumin, tabasco, and accent to make them have a slight spicy taste.
Linda Wallace says
Thank you so much for this recipe. My aunt Betty who came from Nebraska and moved to California for a short while made these wonderful Runza’s. years ago. I’m going to try your recipe, I’m anxious to make them.
Michaela Kenkel says
So happy you found it! There is nothing like a good old fashioned Runza!! <3
Betty says
Anybody tried reheating these in a microwave? Would love to be able to put these in my husband’s work lunch.
Michaela Kenkel says
I think they would be just fine! Maybe a little softer than when they come right from the oven, but still yummy!!
Sally Swanson says
Thanks, Michaela! I’m a born and raised Nebraska gal. My husband and I lived in Lincoln for 7 years and had no choice but to become rabid Cornhusker fans! I love runzas! I’ve made them with bread dough but I remember the dough as being kind of a cross between bread and pie crust. This was back in the 70’s so maybe the restaurants started using bread dough. I’m going to make some up and have them in the freezer. Thanks, again, and GBR!
Michaela Kenkel says
Hi, Sally!! Thanks for the message – My twins both go to UNL so we are in Lincoln a lot! 🙂 I hope you love the Runzas!! Go Big Red!!
Debra says
This recipe has been in our family for over a hundred years. We are German and from Michigan. Of course only our generation uses frozen bread dough. Still a favorite when we all get together.
Barbara Haag says
Stumbled on your site while looking for a Runza recipe. Not a native Nebraskan, but lived there for 15 years and became hooked on Runzas! I watched a video of the current Runza president and he mentioned that “spices” were used in the meat mixture. Have you ever experimented with adding anything other than salt and pepper – maybe something that would give it a regional, German, flavor? I am also wondering if anyone has ever tried to bake these in an air fryer, and what kind of luck they’ve had. I see someone here said she’d like to send these to work with her husband, but he’d have to heat them in a microwave. I wondered if cooking them in an air fryer would be quick enough for someone who has a short lunch break. Putting a frozen Runza in a non-refrigerated lunch would allow it to thaw and “rise” some. Putting it in an air fryer (maybe his company would put one in the dining space) ought to cook it pretty fast. Voila, a fresh Runza!
Michaela Kenkel says
I know there are some that add other spices, one that comes to mind is celery seed. But we have always just enjoyed them like this! I think the woman that was putting them in her husband’s lunch probably baked them first before freezing, which is what I would suggest doing. 😉
mark schinker says
Has anyone tried using Kimchi instead of cabbage or sauerkraut?
Michaela Kenkel says
Not that anyone has ever told me. If you try it, I would love the feedback!
Brenda says
I am so excited to make these tonight. I am from Nebraska now transplanted in Nashville. Going to make these for my co-workers who don’t know what Runza’s are. Wish I could get the fries with their honey mustard. I will be slicing the runza to add cheese and mushrooms. Have you tried that? GBR
Michaela Kenkel says
I have a Runza casserole that has swiss cheese and mushrooms! I love that version too! I hope you love them!
Jack says
I remember taking home economics class in high school and we made runzas. They also served them in our cafeteria…we are talking 1976. I cannot believe I actually stumbled across this recipe after not having eaten one since high school.
Michaela Kenkel says
What a great memory, thank you for sharing with me. I wish they still had kids take home economics these days! I hope you make some for old times’ sake!