Description
Six months into my sourdough journey, I’ve grown more confident with each loaf. But something special happened recently—my husband decided to get involved! Out of nowhere, he asked for Runzas, something he grew up with in Nebraska. I had heard about them but never made them myself. They’re little dough pockets filled with a warm mixture of meat and cabbage—simple, hearty, and deeply nostalgic.
We decided to make a big batch, thinking we’d freeze the extras for easy meals later. But our teenagers had other plans. Before we knew it, the tray was empty, the kitchen was buzzing with compliments, and any hope of leftovers was gone. That’s when I realized we’d found a new family favorite. This recipe might be a bit improvised, but it’s proof that delicious things can come from just trusting your instincts.
Ingredients
Even though I didn’t measure everything precisely, here’s a breakdown to help you recreate this cozy dish. You likely have most of these ingredients in your pantry and fridge already.
For the Dough:
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2+ cups of sourdough starter (active or discard will work; the flavor deepens if your starter is more mature)
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2 cups warm water (not hot—just enough to activate the dough)
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2 large spoonfuls butter (softened; unsalted or salted both work)
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2 large spoonfuls sugar (adds flavor and helps browning)
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1 teaspoon salt (or more to taste)
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About 6 cups all-purpose flour (start with 4 cups and add more as needed)
For the Filling:
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1 lb ground beef (lean works best, but any kind is fine)
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1 small head of green cabbage (shredded finely)
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1 medium onion (chopped small)
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Salt and pepper (to taste)
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1 tablespoon oil or butter (for cooking)
Feel free to get creative—cheddar cheese, garlic, or paprika can give your Runzas a twist. You can even sneak in a few chopped carrots or bell peppers for extra nutrition.
Instructions
Start by combining your sourdough starter and warm water in a large mixing bowl. Stir until the starter breaks up and blends with the water. Add the butter and sugar and stir to dissolve. Mix in the salt, then begin adding flour one cup at a time. You’ll know you’re on the right track when the dough begins to pull away from the sides of the bowl.
Once it becomes too thick to stir, transfer the dough onto a lightly floured surface. Knead for about 8 to 10 minutes until it’s smooth and elastic. You want the dough to be soft but not sticky—like a soft playdough texture.
Place it in a greased bowl, cover it with a damp towel, and let it rise for 4 to 6 hours. If your kitchen is cool, this may take longer. You can also let the dough rise in the refrigerator overnight for a more flexible baking schedule.
While the dough rises, you can prepare the savory filling. Start by browning the ground beef in a skillet over medium heat. Use a wooden spoon or spatula to break it into small crumbles. Once fully cooked, drain off any excess fat.
Next, add the chopped onion and shredded cabbage directly into the skillet. Stir everything together, allowing the vegetables to soften and soak up the flavor from the meat. This step should take about 10–12 minutes.
Season with salt and pepper to your taste. If you like a touch of spice, a pinch of paprika or garlic powder is a nice addition. Once everything is cooked down and tender, remove the pan from heat and let the filling cool slightly. This will make it easier to handle when stuffing the dough.
Once your dough has risen and your filling has cooled, it’s time for the fun part—assembly.
Divide the dough into 8 to 10 equal pieces. Working one at a time, roll each piece into a flat circle or oval about 1/4 inch thick. Spoon a generous amount of filling into the center, being careful not to overfill.
To close, fold the dough over the filling, pinch the edges together, and then gently fold them under to create a neat pocket. Place each Runza seam-side down on a parchment-lined baking sheet. Give them a little space to rise again slightly while the oven preheats.
Preheat your oven to 375°F (190°C). If you want a golden, glossy crust, brush the tops with a little melted butter or milk just before baking.
Bake the Runzas for 20 to 25 minutes, or until the tops are golden and the bottoms are lightly browned. They should feel firm when gently tapped. Remove them from the oven and let them cool on a wire rack for at least 10 minutes before serving—though they’re best enjoyed warm.
If you want a crispier bottom, you can bake them on a preheated baking stone or directly on the oven rack for the last 5 minutes.
Notes
This recipe is a flexible, home-style take on a Midwestern favorite. Measurements are approximate and forgiving—perfect for anyone who prefers to cook by feel rather than strict rules. Runzas can be customized with different fillings and are great for freezing and meal prep.
- Prep Time: 30 minutes
- + Time (Dough Rising): 4 to 6 hours
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American (Midwestern)
Nutrition
- Serving Size: 1 Runza
- Calories: ~380 kcal
- Sugar: 3g
- Sodium: 380mg
- Fat: 14 g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45 g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 40mg