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