KRAUT RUNZA
Make and share this Kraut Runza recipe from Food.com.
Provided by Karen E.
Categories Meat
Time 55m
Yield 20 rolls, 10 serving(s)
Number Of Ingredients 6
Steps:
- Saute onion in a bit of oil until just translucent. Add hamburger and saute until no longer pink. Season with salt and pepper. Drain away the grease, and return to the pan. Cover the mixture with the shredded cabbage and cook until the cabbage is done. Stir occasionally. This could take about 45 minutes or so.
- Using an egg-dough recipe, roll small balls of dough thin to make a 5×5 square. Put about 1/2 cup of cabbage mixture in center of square and seal closed. (See note below). Place seal side down on a parchment lined baking sheet (or a lightly greased sheet). Allow these to sit, covered lightly with a tea towel, for about 20 minutes - so the dough can rise for the second time.
- Bake 20-25 minutes at 350 or until lightly golden brown.
- A side note: Use a slotted spoon or similar when filling the dough to allow the cabbage/hamburger mix to be dry'ish. You don't want these "juicy" or the bottom of the roll will be doughy and wet and not cook properly.
Nutrition Facts : Calories 224, Fat 13.7, SaturatedFat 5.4, Cholesterol 61.7, Sodium 193.1, Carbohydrate 6.7, Fiber 2.5, Sugar 3.5, Protein 18.2
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abida ala
[email protected]I've made these runzas several times and they're always a hit. They're perfect for a quick and easy meal. I usually serve them with a side of mashed potatoes and gravy.
Mason Calhoun
[email protected]These runzas were a lot of work, but they were worth it! They were delicious and everyone loved them. I will definitely be making these again.
baby nspdl
[email protected]I'm not sure what I did wrong, but my runzas turned out a mess. The dough was too sticky and the filling was too runny. I ended up throwing them away.
Samsu Bd
[email protected]These runzas were okay. The dough was good, but the filling was a bit bland. I added some extra seasoning and they were much better.
Jakariya Alamin
[email protected]I followed the recipe exactly and the runzas turned out terrible. The dough was too dry and the filling was too salty. I don't recommend this recipe.
dew tare
[email protected]These runzas were a disappointment. The dough was tough and the filling was bland. I won't be making these again.
Janu Sardar
[email protected]I've had runzas at restaurants before, but this is the first time I've made them at home. They were just as good as the ones I've had at restaurants, and they were so much cheaper! I'll definitely be making these again.
Shipon islan499
[email protected]These runzas were a bit more work than I expected, but they were worth it! The dough was a bit tricky to work with, but the filling was delicious. I served them with a side of sauerkraut and they were a hit.
Osarumen Osadolor
[email protected]This was my first time making runzas and they turned out great! I used a store-bought dough to save time, and the filling was easy to make. I'll definitely be making these again.
Zidie lufor
[email protected]I've made this recipe several times and it's always a hit. The runzas are so easy to make and they're always delicious. I usually make a double batch so I can freeze some for later.
Sunita Rana
[email protected]I'm not a big fan of sauerkraut, but I decided to give this recipe a try. I was pleasantly surprised! The sauerkraut wasn't overpowering at all, and the beef and cheese were a great combination. The dough was also very good.
Annebelle Brümmer
[email protected]These runzas were amazing! The dough was light and fluffy, and the filling was savory and delicious. I added a bit of caraway seeds to the filling for extra flavor. Will definitely be making these again!
md monr khan
[email protected]I followed the recipe exactly and the runzas turned out great! The dough was easy to work with and the filling was flavorful. I served them with mashed potatoes and gravy and they were a hit.
Farah Aljammal
[email protected]My family loved this dish! The combination of sauerkraut and beef was delicious, and the dough was perfectly crispy. I will definitely be making this again.