| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs | Main dish, Meats, Vegetables | 8 | Servings | |
INGREDIENTS
| 2 | c | Warm water |
| 2 | Yeast | |
| 1/2 | c | Sugar |
| 1 1/2 | t | Salt |
| 1 | Egg | |
| 1/4 | c | Margarine, melted & cooled |
| 6 1/2 | c | Flour |
| 2 | lb | Hamburger |
| 1/2 | c | Onion, chopped |
| 3 1/2 | c | Cabbage, shredded |
| 1/4 | c | Water |
| 1 | t | Salt |
| 1/2 | t | Pepper |
| Dash Tabasco sauce |
INSTRUCTIONS
Dough: Mix water, yeast, sugar and salt; stir until dissolved. Add egg and margarine. Stir in flour. Put in tight bowl and refigerate 4 hours or overnight. Roll dough into oblong shape and cut into squares. Put in hamburger mixture. Pull up 4 sides and press edges together. Place on greased cookie sheet and bake 20 minutes in a 350^ oven. Runza Filling: Brown hamburger and onion; drain off excess. Add shredded cabbage, seasonings and water. Simmer 15 minutes. Cool completely before putting in dough.
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Nutrition (calculated from recipe ingredients)
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Calories: 808
Calories From Fat: 108
Total Fat: 12.3g
Cholesterol: 24.1mg
Sodium: 1335.6mg
Potassium: 309.1mg
Carbohydrates: 149.5g
Fiber: 6.3g
Sugar: 21.5g
Protein: 22.7g