The Enduring Comfort of the Runza Sandwich: A Bieroc Like No Other

The aroma of yeasty dough baking, mingling with savory meat and slightly sweet, tender cabbage – it’s a smell that instantly transports me back to my teenage years. I learned the art of crafting these delightful pockets of flavor while working at a bustling Nebraska deli during high school. It was there, amidst the hustle and bustle of serving hungry customers, that I first encountered the Runza, also known as a Bieroc. The recipe I’m sharing today is the very one that captured my heart and taste buds all those years ago, a modified version of an original published in a 1979 “Ground Beef Round-Up” cookbook. For three decades, this recipe has been my go-to, a testament to its perfect balance of textures and tastes.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes (plus dough resting time)
• Servings: 10-12 Runzas
• Yields: 10-12 Runzas
• Dietary Type: Not specified

Ingredients

This recipe yields the most satisfying, homemade Runzas, with a tender, flavorful filling encased in a soft, pillowy dough.

For the Filling:

• 4 cups shredded raw cabbage (approximately 8 oz)
• 1 lb lean ground beef
• 1 medium sweet onion, finely chopped
• 1/2 – 1 teaspoon crushed red pepper flakes (adjust to your spice preference)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the Dough:

• 1 (2 1/2 teaspoon) package active dry yeast
• 1 cup warm water (105-115°F)
• 1/4 cup sugar
• 1/4 cup oil (vegetable or canola oil works well)
• 1/4 teaspoon salt
• 1 large egg, beaten
• 3 1/2 – 4 cups all-purpose flour (plus more for dusting)

Equipment Needed

• Large stock pan or Dutch oven
• Bread machine (optional, for dough)
• Large mixing bowl (if not using a bread machine)
• Measuring cups and spoons
• Rolling pin
• Sharp knife or pizza cutter
• Baking sheets
• Parchment paper or silicone baking mats (optional, for easy cleanup)
• Pastry brush (optional, for egg wash)

Instructions

The magic of the Runza lies in its duality – the slightly sweet, yielding dough embracing a robust, savory filling. We’ll tackle the dough first, allowing it to develop while we prepare the delectable interior.

Preparing the Dough

If you have a bread machine, this step becomes wonderfully hands-off. Follow the manufacturer’s instructions for your machine, adding the dough ingredients in the order specified. Typically, this involves liquids first, followed by dry ingredients, and finally the yeast. Program the machine for the “Dough” cycle and let it work its wonders. Once the cycle is complete, you’ll have a perfectly risen dough, ready for shaping.

If you prefer to mix your dough by hand or with a stand mixer, here’s how: In a large mixing bowl, dissolve the yeast in the warm water. Let it sit for about 5-10 minutes until it becomes foamy, indicating the yeast is active. Stir in the sugar, oil, salt, and beaten egg. Gradually add the flour, about a cup at a time, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it’s smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.

Preparing the Meat Filling

While the dough is rising, let’s create the heart of our Runza. In a large stock pan or Dutch oven, brown the ground beef with the chopped sweet onion over medium-high heat. As the beef cooks, use your spoon to stir it often, breaking it down into very small, uniform pieces. This not only ensures even cooking but also creates a delightful texture within the filling.

Once the beef is fully browned and the onions are translucent, drain off any excess grease. Return the beef and onion mixture to the pan. Now, add the shredded cabbage, crushed red pepper flakes, and garlic powder. Stir everything to combine. Cover the pan and simmer for 15 minutes, stirring occasionally, until the cabbage is tender. The cabbage will soften and release some moisture, melding beautifully with the seasoned beef.

After simmering, it’s crucial to drain any remaining juices from the filling. This step is key to preventing a soggy Runza. Allow the meat and cabbage mixture to cool completely before assembling the sandwiches. You can speed this up by spreading it out on a plate or baking sheet.

Assembling and Baking the Runzas

Once your dough has risen and your filling has cooled, it’s time for assembly. Turn the dough out onto a lightly floured surface. Divide the dough in half. For each half, roll the dough approximately 3/8 inch thick. You can then cut this into 5-6 inch squares. Alternatively, if you prefer smaller, more individual portions, you can break off small pieces of dough, roughly the size of a large egg, and roll them out individually into circles or squares.

To fill each dough square, place about 1/4 to 1/3 cup of the cooled meat mixture in the center of each piece of dough. Be generous, but not so much that you can’t seal them properly.

Now, the classic Runza seal: Bring the corners of the dough up to the center, gathering them together. Pinch the seams firmly to seal them completely, ensuring no filling can escape during baking. It’s important to get a good seal here.

Once sealed, place the Runzas seam side down on a greased cookie sheet. If you have parchment paper or silicone baking mats, using them will make cleanup a breeze. Let the assembled Runzas rise again on the baking sheet for about 20-30 minutes, or until they appear visibly puffed up and doubled in size. This second rise is what gives the Runza its wonderfully light and airy crust.

Preheat your oven to 350 degrees Fahrenheit. Once the Runzas have had their final rise, bake them for about 20 minutes, or until they are golden brown and sound hollow when tapped lightly on top.

Expert Tips & Tricks

For an extra touch of richness and a beautiful golden crust, you can brush the tops of the Runzas with a lightly beaten egg wash (1 egg mixed with 1 tablespoon of water) just before baking. This is an optional step but highly recommended for presentation. If you find your dough is a bit sticky when rolling, don’t be afraid to add a little more flour to your work surface and your rolling pin, but be mindful not to add too much, as this can make the dough tough.

Serving & Storage Suggestions

These Runzas are absolutely divine served warm, straight from the oven. A dollop of mustard on the side is the traditional and perfect accompaniment, cutting through the richness of the filling and complementing the sweetness of the dough. They make for a hearty lunch, a satisfying snack, or even a fun appetizer for a gathering.

Leftovers can be wrapped tightly and frozen. They are fantastic for sack lunches – just pack them frozen, and they’ll thaw by lunchtime, or you can reheat them gently. To reheat, place them on a baking sheet in a 350°F oven for about 10-15 minutes, or until heated through. They can also be reheated in a toaster oven or microwave, though the crust might be slightly less crisp. In the refrigerator, leftovers will keep for 2-3 days.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	329.1 kcal
Calories from Fat
Total Fat	11 g	16%
Saturated Fat	2.8 g	13%
Cholesterol	48.1 mg	16%
Sodium	102.9 mg	4%
Total Carbohydrate	41.6 g	13%
Dietary Fiber	2.4 g	9%
Sugars	6.5 g	26%
Protein	15.1 g	30%

(Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes used.)

Variations & Substitutions

While the classic Runza is hard to beat, feel free to experiment! For a slightly different flavor profile in the filling, consider adding a pinch of nutmeg or a dash of Worcestershire sauce along with the beef. If you’re not a fan of cabbage, you could try a mixture of finely shredded cabbage and carrots for added color and a slightly different texture. Some people enjoy adding a small amount of diced celery to the filling for an extra layer of flavor and crunch. For those looking for a vegetarian option, you could adapt the filling with a hearty mix of mushrooms, lentils, and finely diced vegetables, seasoned similarly.

FAQs

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough and let it rise in the refrigerator overnight. Punch it down before proceeding with shaping.

Q: My Runzas are bursting open. What did I do wrong?
A: Ensure you are not overfilling them and that you are sealing the seams very tightly. Also, check that the dough is adequately risen and not too thin when rolled out.

Q: Can I use different types of cabbage?
A: While green cabbage is traditional, a mix of green and red cabbage can add beautiful color. Napa cabbage might be too delicate and break down too much during simmering.

Q: What’s the best way to store uncooked Runzas if I want to freeze them for later?
A: Place the shaped and risen (but unbaked) Runzas on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer bag or container. Bake directly from frozen, adding a few extra minutes to the baking time.

Q: Is it essential to drain the filling so thoroughly?
A: Yes, draining the filling is crucial. Excess moisture can lead to a soggy bottom crust, which is less desirable for a Runza.

Final Thoughts

There’s a certain magic in biting into a homemade Runza. It’s more than just a sandwich; it’s a comforting embrace, a taste of tradition, and a reminder of simple pleasures. This Bieroc, with its humble yet perfectly balanced ingredients, has a way of making any meal feel special. I encourage you to gather your ingredients, perhaps enlist a friend or family member to help with the sealing process (it’s surprisingly fun!), and bring this taste of Nebraska into your own kitchen. I’m confident it will become a cherished recipe in your culinary repertoire, just as it has been in mine for so many years. Serve them with pride, share them generously, and savor every delicious bite!