Yield: 10 Runzas

Time: 1 hour, 15 minutes


1 package (3 pounds) frozen white bread dough, thawed*

1½ pounds ground beef

1 small head cabbage, shredded

1 medium onion, chopped

1½ teaspoons seasoned

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1 teaspoon garlic powder

1 teaspoon pepper


Preheat your oven to 350°F. In a large skillet, cook the ground beef and onions over medium heat until the meat is no longer pink. Drain the excess meat drippings from the pan. Add the cabbage, seasoned salt, garlic powder, and pepper and cook until the cabbage is tender. This will take about 30 minutes.

Cut the dough into 10 pieces. Working with one piece at a time, roll into a 6-inch square that is approximately ¼-inch thick. Place about ½ cup of the meat mixture in the center of each square. Fold the dough over the filling to form a rectangle then pinch the edges tightly to seal the Runza. Place each on a lightly greased baking sheet. Bake for 18 minutes or until golden brown.

*Homemade bread dough or frozen dinner rolls can also be used. If using frozen dinner rolls, combine 2 rolls and roll out to reach the desired size.

— Niki Davis

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