| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
|
Meats, Vegetables, Main dish |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Warm water |
| 2 |
pk |
Yeast |
| 1/2 |
c |
Sugar |
| 1 1/2 |
ts |
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 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
|
|
Dash Tabasco sauce |
INSTRUCTIONS
DOUGH
RUNZA FILLING
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.
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”