Delve into the heart of Midwestern cuisine with a simple yet utterly comforting recipe: the Nebraska Runza. This dish, a testament to the rich culinary traditions of Nebraska, combines the savory goodness of ground beef, onions, and cabbage encased in a warm, breaded hug. It’s more than just a meal; it’s a piece of home.
The Story
The Runza, also known as a bierock, has its roots in Eastern European cuisine but has been wholeheartedly adopted by Nebraskans. Traditionally, it is a yeast dough bread pocket with a filling of beef, cabbage or sauerkraut, onions, and seasonings. Over time, it has evolved, becoming a staple in Nebraska, with each family passing down their version from generation to generation.
Why You Should Make It
If you’re in search of comfort food that packs flavor and history in every bite, the Nebraska Runza is your answer. It’s not just about the taste; it’s about embracing a tradition that has warmed hearts and bellies for decades. Perfect for chilly evenings, family gatherings, or simply when you crave something hearty and fulfilling, this dish promises satisfaction.
How to Serve
Serve your Runzas fresh out of the oven, with a side of mustard or a creamy horseradish sauce for dipping. They’re perfect as a stand-alone meal but can be paired with a light salad or some crispy fries for a more rounded dining experience.
How to Store
Runzas are best enjoyed fresh, but they store wonderfully. Allow them to cool completely before wrapping them individually in foil and placing them in a ziplock bag. They can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat in the oven at 350°F until warmed through.
Tips
- Rolling the dough thinly ensures the perfect dough-to-filling ratio.
- Sautéing the cabbage until it’s just tender keeps the filling from becoming too watery.
- Adding cheese is optional but highly recommended for an extra layer of flavor.
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