Mom's Runzas

Diane Knapp's Runzas

1 package dry yeast dissolved in 2 cups water (5 min)

1/2 cup sugar

1 tsp salt

2 cups flour

Combine ingredients, beat until smooth. 

Add 2 eggs, 1/2 cup melted (cooled) fat and 5 cups flour.  Beat 5 min, cover, let double in bulk.

Turn out on floured board, roll out & cut into 6 or 8 inch pieces.  Use about 2/3 cup filling.  Fold over, pinch edges tightly, let rise 20-30 minutes.  Can be glazed by brushing with beaten egg before baking.  Bake in a 400 F oven 20-25 min. 

Runza Filling

1 tsp salt

1/4 tsp oregano

2 lbs ground beef

2 cups chopped onion

4 cups shredded cabbage

1/4 tsp savory salt

1/4 tsp pepper

1 tbsp shortening

Saute beef and cabbage in shortening & add two cups water.  Add all remaining spices, then let simmer well.  Cool completely.