Recipe by superfoodie
"Originally from Iowa, Runzas were a staple in our family dinners. Usually the beef and cabbage mixture was stuffed in fresh bread dough. This is an easy and quick variation that is a great way to get kids to eat their vegetables! My 10 year old son loves them."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 pounds
lean ground beef
1 small head
1 (14 ounce) can
salt and pepper to taste
hamburger buns, split
This is a great recipe!!i don't the Worcestershire sauce; try black pepper instead !! With the hamburger and when put in the bun!! It is a staple here in Nebraska , too. You could add a slice of cheese too for a cheese(any kind) runza!! ( best version of all) Pasta/spaghetti sauce makes a great italian runza when used instead of broth, too.
I remember eating runzas from a german bierock shop...but these were not it. Sorry. no one in my family liked these at all.
I was hesitant at first to try this recipe, but I sure am glad that I did. My wife doesn't usually like to try new things and since I do all the cooking, I am always trying to serve something different that she would enjoy. It is surely something that I will make again. My wife even loved it.
I added a small can of tomato paste, which I think improved the flavor a great deal. I can't pinpoint it, but it tastes familiar somehow. Good use of cabbage!
I grew up with a recipe very much like this one. I was raised by my Polish grandmother and my Russian grandfather and meals like this were just about always a staple food. I'd almost forgotten how good these tasted. We'd have these over macaroni when my Grams didn't have time to bake. Sometimes my 'Djeda' (Russian for Grampa)
replaced the fresh cabbage with saurkraute because he loved to cook even more than my Grams. Any which way that was decided to eat this meal, it was always fantastic.
Thank you for bringing back many cherished memories with this great recipe.
I did not have beef broth so I used water instead. I also used a rather large head of cabbage. My husband cannot eat gluten, so we ate this plain -- and loved it! Next time I will try to use beef broth and more meat (or perhaps less cabbage). The barbecue-ish smell (the simmering combined mustard and Worcestershire sauce smelled fantastic!) inspired us to add a touch of ketchup on top. We couldn't stop eating it!
WOW! This was great...even my very very picky 7 year old asked for more and I can not stress how picky she is.
This was excellent. I will be making this again. Quick, easy and delicious! :) Thanks for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 284
** Calories from Fat: 97
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make juicy burgers with the cheese melted right inside the patties!
What's cooking in South Jersey? The Messy Cook's tropical burgers.
Watch five terrific tips for building and grilling the best burgers on the block.