bossman150
Cook
A favorite Nebraska meal, especially when freezing at a Husker game in October! Someone thought I should write my recipes in traditional format so I will try. I actually have 3 different recipes, the first one is the more authentic version and then I have 2 easier Runza casserole recipes. First the more authentic version, as a heads up I don't usually measure much of anything so these are my best guesses:
Authentic Runza filling:
1lb lean hamburger
1/2 head cabbage, shredded
1 small onion, diced finely
Optional- 1 can sauerkraut, drained (less authentic but it tastes good!)
Spices to add to taste, giving an estimate of what I usually use:
1 tsp garlic powder or 2 cloves crushed garlic
1 tsp Lowry's seasoned salt
1/2 tsp freshly ground black pepper
1/2 tsp sea salt
1/4 tsp cayenne pepper if you like a little heat
Brown the hamburger in a large skillet/chef's pan/dutch oven, add the diced onion about half way through cooking. Drain, return to the pot. Add the shredded cabbage and spices, turn to medium heat and cover. Cook until the cabbage is very soft, could take 25 to 45 mins. Taste and re-season if needed, it should have a good amount of salt but obviously that is subjective, just make sure it tastes good to you. Drain the mixture.
From here for more authentic you can use frozen bread dough, or pizza dough works well, divide into 4-6 bread pockets fill, close them and bake until nice and golden brown.
The easier route is to like a 9/13 glass casserole dish and spray well with cooking spray. Line the bottom with a can of crescent rolls, add the filling and top with a 2nd can of crescent rolls. Bake at 350 for 25-35 minutes until the bottom is nice and golden brown.
2nd recipe, this is usually the one I use with the crescent roll crust:
1 14.5 oz can of sauerkraut, drained
1 lb of lean hamburger
1/2 medium onion, diced fine
1 10.5oz can cream of mushroom soup
provolone or mozzarella or swiss cheese
2 cans crescent rolls
Preheat the oven to 350. Brown the hamburger with the onions, drain and return to pan. Add the sauerkraut and mushroom soup, combine well. Spray the bottom of 9x13 casserole dish with cooking spray and line the bottom with 1 can of crescent dough. Add the filling, top with cheese and the 2nd can of dough. Bake for 25-35 mins until the bottom is golden brown.
3rd recipe, this is a newer one that my son loves, he won't eat regular runzas. To the base 2nd recipe add 1/4 cup yellow mustard, 1/3 cup finely chopped dill pickles, 4-6 thick cut cooked to crispy bacon chopped, 1 small can of mushrooms finely chopped. Prepare the same as the 2nd recipe, except use American cheese.
I use all 3 recipes a lot, they are all very good!
Authentic Runza filling:
1lb lean hamburger
1/2 head cabbage, shredded
1 small onion, diced finely
Optional- 1 can sauerkraut, drained (less authentic but it tastes good!)
Spices to add to taste, giving an estimate of what I usually use:
1 tsp garlic powder or 2 cloves crushed garlic
1 tsp Lowry's seasoned salt
1/2 tsp freshly ground black pepper
1/2 tsp sea salt
1/4 tsp cayenne pepper if you like a little heat
Brown the hamburger in a large skillet/chef's pan/dutch oven, add the diced onion about half way through cooking. Drain, return to the pot. Add the shredded cabbage and spices, turn to medium heat and cover. Cook until the cabbage is very soft, could take 25 to 45 mins. Taste and re-season if needed, it should have a good amount of salt but obviously that is subjective, just make sure it tastes good to you. Drain the mixture.
From here for more authentic you can use frozen bread dough, or pizza dough works well, divide into 4-6 bread pockets fill, close them and bake until nice and golden brown.
The easier route is to like a 9/13 glass casserole dish and spray well with cooking spray. Line the bottom with a can of crescent rolls, add the filling and top with a 2nd can of crescent rolls. Bake at 350 for 25-35 minutes until the bottom is nice and golden brown.
2nd recipe, this is usually the one I use with the crescent roll crust:
1 14.5 oz can of sauerkraut, drained
1 lb of lean hamburger
1/2 medium onion, diced fine
1 10.5oz can cream of mushroom soup
provolone or mozzarella or swiss cheese
2 cans crescent rolls
Preheat the oven to 350. Brown the hamburger with the onions, drain and return to pan. Add the sauerkraut and mushroom soup, combine well. Spray the bottom of 9x13 casserole dish with cooking spray and line the bottom with 1 can of crescent dough. Add the filling, top with cheese and the 2nd can of dough. Bake for 25-35 mins until the bottom is golden brown.
3rd recipe, this is a newer one that my son loves, he won't eat regular runzas. To the base 2nd recipe add 1/4 cup yellow mustard, 1/3 cup finely chopped dill pickles, 4-6 thick cut cooked to crispy bacon chopped, 1 small can of mushrooms finely chopped. Prepare the same as the 2nd recipe, except use American cheese.
I use all 3 recipes a lot, they are all very good!
Last edited:
it's the only way I can eat cabbage unless I eat it raw with salt 
