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."
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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 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 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 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!
My husband was a little skeptical about the combination but had two burgers and commented how good it was several times. My teenager liked it as did my picky 11 year old. I will make it again!!!
Today (1/17/10) I made it using venison burger. It was just as good.
WOW! This was great...even my very very picky 7 year old asked for more and I can not stress how picky she is.
* 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
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