The American variation has made this pastry into more of a 'hamburger' star instead. You can cut open after it has been baked and add ketchup, mustard and cheddar cheese for a Cheeseburger style Runza, or stuff the pastry with swiss cheese and sauteed mushrooms, bacon and barbeque sauce, jalapenos and cream cheese.... You name it, and it is tasty.
When publishing a Nebraskan recipe, it's only logical that I was listening to a Omaha-based rock band called Screaming for Silence. My husband and I have had the pleasure of seeing these dudes on stage in our town last winter. They put on a great show! You don't want to miss out if you're a lover of hard rock. They also just wrapped up recording a new album, so be on the lookout!
I have made these for my family in Pennsylvania when I've visited. I remember asking my brother how he liked them as he was taking a bite. "It's the worst thing I've ever tasted," he said with a look of complete bliss on his face. What a goof. ;-)
Ingredients:
Filling:
1 lb. ground chuck
1 med. onion, chopped finely
1 sm. head cabbage, shredded
1 clove of garlic, minced
Salt and pepper to taste
Dough:
2 pkg. yeast
1/4 c. water, lukewarm
1 c. milk
4 tbsp. butter, plus extra butter for topping
2 tbsp. sugar
1 tsp. salt
2 eggs
4 c. flour
Place a sauce pan on the stove and turn your heat to medium-high. Add the milk, butter, sugar and salt. Heat until it simmers, about 2 minutes. Remove from heat and let it cool about 15-20 minutes.
After the milk mixture has cooled, dissolve the yeast into the lukewarm water in a medium sized bowl. Add the milk mixture to the yeast. Whisk to combine.
In a large bowl, place the 4 cups of flour. Slowly add the wet ingredients, stirring carefully. Once the dough has reached a thicker consistency, dust your hands with some flour and knead the dough. Spray a glass baking dish or Pyrex bowl with nonstick spray.
Heat your oven to 170 or as low as it will go. Once it has reached temperature, turn it off. Place your dough in the glass dish, turning it over to coat with the non-stick spray. Cover with a cheesecloth and place it in the over. The dough should rise to be double it's size. Let it rise for 1 hour.
Spray your large frying pan and place it over medium-high heat. Brown your ground beef, making sure to stir the meat to break the clumps. There should be no clumps! Add the onions, cabbage, garlic, salt and pepper. Stir to combine. Let it cook for about 5-7 minutes, or until the cabbage and onions are soft and translucent. Remove from heat.
Preheat your oven to 350.
Punch down your dough. Dust your rolling mat with flour. Grab a small amount of dough (small orange sized) and roll it out until it's 1/8" thick. Spoon a portion of the meat into the center. Bring up all the sides to enclose the filling and pinch the edges together to seal. Place the sealed side on a greased baking sheet. Keep repeating the process until all of your dough is gone. Spread the tops of the pastries lightly with butter.
Place your baking sheet in the oven and bake for 25 minutes.
Makes 16 -18 pastries.