#GermansfromRussia | Explore Tumblr Posts and Blogs

outhereontheprairie · 3 years

Text

Mom's Runzas

"The Runza sandwich originated in Russia during the 1800s and spread to Germany before appearing in the United States." "In Nebraska, the Runza is usually baked in a rectangular shape. The bierocks of Kansas, on the other hand, are generally baked in the shape of a bun." I've always considered this a German recipe but in truth, it only kind of is. My ancestors are Germans from Russia (near the black sea, as I understand it) so mixed among traditional German recipes in my family there are the occasional very Russian ones as well. This is one of those, the other is Borscht soup, for which I unfortunately do not have a recipe. Anyway, I always remember my mom making these in half moon shapes or rectangular shapes, which would be very understandable because her father hailed from Nebraska. As you can see, I made this in half moon-ish shapes. The recipe below is a little vague but it was dictated to me exactly that way by mom years ago. The filling will always be a little different depending on your tastes, for instance, I like a ton (really, a freakish amount) of Worcestershire sauce (unlike what the recipe says). Oh, and I would definitely recommend halving the recipe if your'e cooking for only a few people because this makes a lot of runzas!

-2 loaves Rhodes frozen bread dough, thawed out overnight -20 oz hamberger vegetarian substitute (my mom used Worthington Foods canned burger and I'm partial to Morningstar Farms burger crumbles) -one shredded head of cabbage -two med. onions chopped fine -two cloves of minced garlic -1 tsp. sage -ketchup, Worcestershire sauce and tomato sauce to taste

Sauté onion, cabbage, garlic, with some olive oil. Add burger and cook until slightly browned. Add natures seasoning or lowries and salt and pepper. Add a few tbs of water and leave for while to cook cabbage down. Add ketchup and Worcestershire sauce (a shake) and tomato sauce. Separate thawed dough into small amounts. Roll flat. Pile filling on half and fold other half of dough over filling. Seal edges shut with your fingers and/or a fork. Poke some holes in the tops. Brush tops with olive oil. Bake at 350 degrees F and check at 15 min and keep checking until golden brown and done. This recipe makes SO many runzas. If you'll be eating them over the next few days after making them, pop them in the fridge. When you want to re-heat them do NOT use the microwave, just put them in a 300 degree oven for 15-20 min. If you will not be eating them immediately, freeze them until you want them.

#Germanfood #Russianfood #GermansfromRussia #rhunzas

5 notes · View notes