Savoury Cabbage Buns

    Savoury Cabbage Buns

    (104)
    2saves
    30min


    93 people made this

    These are buns made from defrosted bread dough then filled with a sautéed mince and cabbage filling and baked in the oven.

    Ingredients
    Serves: 18 

    • 3 (500g) loaves frozen bread dough, thawed
    • 2 1/2kg beef mince
    • 1/4 cup (65ml) water
    • 1 large head cabbage, diced
    • 1 large onion, diced
    • 2 cloves garlic, diced
    • 1 pinch salt and freshly ground black pepper, to taste
    • 2 tablespoons butter, melted

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the oven to 180 degrees C.
    2. Divide each loaf of frozen bread dough into 6 pieces and roll into balls. Set aside.
    3. Crumble the mince into a large saucepan over medium heat. Cook and stir until evenly browned. Drain off excess oil.
    4. Add the water, cabbage, onion and garlic. Cook over medium-low heat stirring as needed until the cabbage is soft. Season with salt and pepper to taste. I like to use more pepper than salt. Drain off any excess liquids and set aside.
    5. On a lightly floured surface roll the dough balls into 12cm (approximate) squares. Place about 3/4 cup of the cabbage burger into the centre then fold the dough over and pinch to seal. Place on a baking tray with the seam side down.
    6. Bake for 15 to 18 minutes in the preheated oven or until golden brown. Remove from the oven and brush with melted butter. Serve hot.
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    Reviews and Ratings
    Global Ratings:
    (104)

    Reviews in English (104)

    by
    81

    I first had these when I lived in Lincoln, NE. I don't know why runza huts haven't caught on in other states! I used half sausage, half ground beef, shredded carrot and onion, nutmeg and worcestershire, no cheese. To my mind, the nutmeg and worcestershire sauce are the "secret ingredients". Flatten the dough out and cup it in the palm of one hand while you fill with the other, using a slotted spoon so excess liquid will drain off first. Then pinch the edges together while still in your hand. I've made these for my family for over 30 years and they beg for them. A friend has a recipe for bierocks that is an old German dish, but pretty much the same recipe except she uses sauerkraut instead of cabbage, and swiss cheese.  -  07 Dec 2005  (Review from Allrecipes USA and Canada)

    by
    60

    Back in Nebraska, we call these Runzas. I add a lot of pepper and paprika. My mother also throws in some bacon, sauteed mushrooms and swiss cheese. My grandmother adds Velveeta. You can add more flavor by adding sauteed peppers or adding chili pepper. These freeze really well. If you're ever in Nebraska, you can try all the varieties at the Runza restaraunts.  -  16 Jan 2005  (Review from Allrecipes USA and Canada)

    by
    46

    I have made the original recipe (which is delicious), but have since taken the original concept and expanded on it. I have made these with ham, swiss and mushrooms; chicken, broccoli and cheese; sauted vegetables; ruebens; and taco meat, cheese, olives and tomatoes. So many options yet to try. Thanks for a great recipe!  -  22 Jan 2007  (Review from Allrecipes USA and Canada)

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