Grandma's Runzas

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 27
  • Amount Per Serving
  • Calories: 207.8
  • Total Fat: 6.5 g
  • Cholesterol: 22.2 mg
  • Sodium: 107.3 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 1.6 g
  • Protein: 6.1 g

View full nutritional breakdown of Grandma's Runzas calories by ingredient


Introduction

This is a recipe my grandmother used to make all the time. This is the only way I can get my husband to eat cabbage. These are great for kids because they can eat them with their hands. Also, runzas can be frozen and reheated for a quick meal on the go. (I like packing them in lunches.
(This recipe has been copied from cooks.com This is a recipe my grandmother used to make all the time. This is the only way I can get my husband to eat cabbage. These are great for kids because they can eat them with their hands. Also, runzas can be frozen and reheated for a quick meal on the go. (I like packing them in lunches.
(This recipe has been copied from cooks.com
Number of Servings: 27

Ingredients

    2 pkts yeast
    1 c.skim milk
    1 c. warm water
    1 tsp. salt
    1/2 c. oil
    1/2 c. sugar (regular)
    2 eggs, beaten
    7 c. flour
    Sm. cabbage
    1 onion
    1 lb. hamburger
    Salt and pepper (to taste)

Directions

Cook cabbage and onion. Brown hamburger. Mix yeast and water. Let rise. Mix all other together. Keep adding flour to make a soft dough. Mix in yeast. Let rise. Knead dough and form into balls about the size of a large egg. Roll thin. Spoon hamburger mixture on dough. Bring dough up around the mixture and pinch edges together. Place runza upside down on a greased cookie sheet. Bake at 350 degrees for 30-35 minutes or until brown.
(Note: If you have cooked with yeast before, you realize that sometimes it is hard to predict how much it will rise. Servings may actually vary just a little bit. It also depends on how big you make your pastries. I like to make mine smaller so they are more like snack food.)

Number of Servings: 27

Recipe submitted by SparkPeople user OV3RLYDRAMATIC.