Runza cabbage meat pockets

Runza cabbage meat pockets

4.7 of 5 (6)
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 288.0
  • Total Fat: 8.8 g
  • Cholesterol: 61.0 mg
  • Sodium: 308.6 mg
  • Total Carbs: 34.4 g
  • Dietary Fiber: 2.9 g
  • Protein: 18.0 g

View full nutritional breakdown of Runza cabbage meat pockets calories by ingredient
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Introduction

My family likes these WAY better than runzas from "Runza". They take a little time to make but so worth it! My family likes these WAY better than runzas from "Runza". They take a little time to make but so worth it!
Number of Servings: 16

Ingredients

    2 lbs extra lean ground beef
    1 med-large head of cabbage, chopped/ shredded
    1 small onion, fine chopped
    1 tsp salt or to taste
    1/2 tsp pepper or to taste
    1 recipe Runza Bread Dough

Directions

Brown beef in large pot. Add chopped cabbage, onion, salt and pepper, cover and cook. Start melting butter on low in small pot, while assembling the dry ingredients for dough. Add the milk to butter and heat to lukewarm then add to dry and make dough. Watch and stir meat mixture while dough rests (if cabbage seems to be sticking to pan, add a little water). When cabbage is done, put meat mixture in large colander. Roll out 2/3 of the dough and cut into 16 squares. Add meat mixture in each square and pinch edges to seal. Place on greased cookie sheets and let them raise for about 25 minutes in warm place. Bake for 20-25 mins in preheated 350* oven. (Will be 1/3 of dough left over that can be used for cinnamon twists by brushing with a little butter and sprinkling with cinnamon sugar and twisting before baking.)

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Member Ratings For This Recipe


  • Very Good
    tasty - 2/14/19

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  • Good for a quick on the good meal as well. - 1/23/19

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  • I made my own bread dough, pretty good. - 10/17/18

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  • Sounds great! - 9/8/18

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  • Very Good
    Enjoy Runza's so much! This is a great time saver for lunch. On those mornings when we can grab a frozen runza and go to work!
    - 3/20/18

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