Runzas

(courtesy of Diana Crane. Serves 6 or more)

Brian and Diana Crane prepare a wide variety of recipes, including homemade lasagna and zucchini bread. This traditional Polish recipe for runzas is inspired by family friends who lived in an area with a prominent Polish population and prevalent Polish culture.

Serve with fruit or Jell-o, or enjoy plain. Runzas also make great leftovers.

1½ pounds ground beef

1 head green cabbage, shredded

1 large yellow onion, diced in small pieces

2 cups Cheddar cheese, shredded (optional)

3 loaves frozen white bread dough

Salt, to taste

Black pepper, to taste

Place frozen bread dough in greased bread pans to defrost. Cover with cloth and let rise several hours.

In large skillet, brown ground beef until pink. Salt and pepper, to taste.

Add shredded cabbage and diced onion. Simmer all together for 1 hour, stirring occasionally. Set aside or refrigerate.

About 1 hour before serving, cut each loaf of bread dough into 6 pieces. Use roller to roll each piece of dough to about ¼- to ½-inch thick. To each flattened piece add 2 tablespoons ground beef, cabbage, and onion mixture. Form dough into ball around mixture.

Bake on greased cookie sheet for 20 to 25 minutes at 350 degrees F.

After rolls come out of oven, spread butter on tops and sprinkle with shredded cheese (optional). 

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