Thursday, June 09, 2011
Runza or Cabbage and Beef Pockets
A tradition in my husband's family for as long as I have known him. It is a bread pocket filled with meat and cabbage. So here is his recipe and it does make a lot, 18 servings:
3 pounds of ground beef
1 large red onion, diced
1 large head of cabbage
3 loaves of frozen wheat bread, thawed, but not yet risen
1/2 pound of shredded Swiss cheese
1/2 pound of shredded cheddar cheese
salt and pepper to taste
2 tablespoons seasoning salt
1/2 cup butter (1 stick)
1/2 cup oregano, split into 2 1/4 cups
1/4 cup grated Parmesan cheese
Preheat oven to 375 degrees.
Brown ground beef with diced onion, salt and pepper. Drain excess grease.
Shred cabbage and boil until tender, and salt and pepper to taste.
Drain cabbage and combine meet mixture and cabbage in a large mixing bowl with 1/4 cup oregano and seasoning salt. Place in refrigerator to cool.
Mix Swiss and cheddar cheese and set aside. Melt butter in microwave (or stove top). Cut bread loaves into six equal portions. Roll out to 1/4 inch thick. Place 1/2 cup of beef/ cabbage mixture in the middle of the rolled out bread and add 1/8 cup of Swiss/Cheddar cheese mixture. Lift up and overlap the ends of the bread and place the ends down on greased baking sheet. Brush rools with melted butter and sprinkle with oregano and Parmesan cheese. Bake 18 minutes or until brown