Runzas Cabbage Pockets

Sink your teeth into the comforting goodness of Runzas Cabbage Pockets, a Midwest classic that combines tender homemade dough with a savory beef, cabbage, and onion filling. Perfectly seasoned with simple spices, these golden, hand-held pockets are baked to perfection, offering a flaky exterior that encases a hearty burst of flavor in every bite. This recipe is a celebration of wholesome ingredients, featuring freshly shredded green cabbage and finely chopped onion sautéed with ground beef for a filling that's both satisfying and soul-warming. Easy to customize and freezer-friendly, Runzas are ideal for meal prep, quick lunches, or a family dinner served with your favorite sides. Whether you're channeling nostalgia or discovering them for the first time, these cabbage pockets are sure to become a staple in your kitchen.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

Ingredients

• 4 cups All-purpose flour
• 0.25 cups Granulated sugar
• 1 teaspoons Salt
• 2.25 teaspoons Active dry yeast
• 1 cups Warm water (110°F)
• 0.25 cups Unsalted butter, melted
• 1 Eggs
• 1 pounds Ground beef
• 1 cups White onion, finely chopped
• 3 cups Green cabbage, shredded
• 1 teaspoons Salt
• 0.5 teaspoons Ground black pepper
• 1 tablespoons Vegetable or canola oil (for cooking beef mixture)
• 1 Egg wash (1 egg beaten with 1 tablespoon water)

Directions

Step 1

In a large mixing bowl, combine the flour, sugar, salt, and yeast. Stir to mix well.

Step 2

Add the warm water, melted butter, and egg to the dry ingredients. Mix until a dough forms.

Step 3

Knead the dough on a floured surface for about 8-10 minutes, or until it becomes smooth and elastic.

Step 4

Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours or until doubled in size.

Step 5

While the dough is rising, prepare the filling. Heat the oil in a large skillet over medium heat.

Step 6

Add the ground beef and cook until browned, breaking it apart with a spatula. Drain excess grease.

Step 7

Add the chopped onion to the skillet and cook until softened, about 3-4 minutes.

Step 8

Stir in the shredded cabbage, salt, and black pepper. Cook for another 5-7 minutes, or until the cabbage is tender. Remove the filling from the heat and let it cool.

Step 9

Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a ball.

Step 10

On a floured surface, roll one dough ball into a 6-inch circle using a rolling pin.

Step 11

Place about 1/3 cup of the filling in the center of the dough circle. Fold the dough over the filling, pinching the edges tightly to seal and form a pocket.

Step 12

Repeat with the remaining dough and filling, placing each pocket seam-side down on a greased or parchment-lined baking sheet.

Step 13

Preheat the oven to 375°F (190°C). Brush the tops of the runzas with the egg wash to promote browning.

Step 14

Bake the runzas in the preheated oven for 20-25 minutes, or until golden brown.

Step 15

Let the pockets cool slightly before serving. Enjoy them warm with your favorite dipping sauce or on their own!

Nutrition Facts

Serving size	1739 grams (1739.0g)

Amount per serving	% Daily Value*
Calories	3638

Total Fat 143.20g	184%
Saturated Fat 66.40g	332%
Polyunsaturated Fat NaNg
Cholesterol 822mg	274%
Sodium 5217mg	227%
Total Carbohydrate 445.00g	162%
Dietary Fiber 21.70g	78%
Total Sugars 63.40g
Protein 145.60g	291%

Vitamin D 82IU	410%
Calcium 296mg	23%
Iron 33mg	184%
Potassium 2465mg	52%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.3%

Protein: 16.0%

Carbs: 48.8%