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Nebraska’s Stuffed Beef Sandwiches

When I moved to Nebraska, I discovered many ethnic foods that I had never heard of before. A friend introduced me to this runza recipe, a German-Russian beef sandwich, and it quickly became a family favorite. —Dolly Croghan, Mead, Nebraska
  • Total Time
    Prep: 35 min. + rising Bake: 20 min.
  • Makes
    12 servings


  • 4-1/2 cups all-purpose flour, divided
  • 1/4 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon salt
  • 3/4 cup 2% milk
  • 1/2 cup water
  • 1/2 cup shortening
  • 2 large eggs, room temperature
  • 2 pounds lean ground beef (90% lean)
  • 2 medium onions, chopped
  • 4 cups chopped cabbage
  • 2 teaspoons seasoned salt
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper


  • Place 1-3/4 cups flour, sugar, yeast and salt in a large bowl. Heat the milk, water and shortening to 120°-130°. Pour over flour mixture; add the eggs. Beat with an electric mixer on low speed until blended. Beat 3 additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, 6-8 minutes.
  • Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.
  • Meanwhile, in a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the cabbage, seasoned salt, garlic powder and pepper; cook until cabbage is wilted.
  • Punch dough down; divide into 12 portions and cover. Working with 1 piece at a time, roll into a 6-in. square. Place 3/4 cup meat mixture in the center of each square. Fold dough over filling, forming a rectangle. Pinch edges tightly to seal and place on greased baking sheets.
  • Bake at 350° for 18-20 minutes or until golden brown. Serve hot.
Nutrition Facts
1 sandwich: 433 calories, 16g fat (5g saturated fat), 84mg cholesterol, 524mg sodium, 48g carbohydrate (10g sugars, 4g fiber), 23g protein.
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  • Rick
    Oct 27, 2020

    I used pizza dough on mine. Also used sauerkraut drained and chopped instead of cabbage. In some I added cheese and others I put a little bbq sauce in the mixture to keep them a little juicier. All in all these are good.

  • Shari
    Oct 25, 2020

    These sound really tasty and filling. I make a lot of things to freeze and reheat as needed, and these would be perfect. For those who are concerned about having to knead the dough by hand, it's much easier to do if you have a stand mixer with dough hooks. Just keep mixing the dough on medium speed for the same amount of time as it says to knead, once you've added your flour. Also, weigh the flour instead of measuring by cups. It's more accurate.

  • griffs1
    Oct 25, 2020

    These are really good. My husband is from North Platte and I make these often for him. We had lots more pepper for heat and shredded cheese because that's the way he always liked them

  • Paul
    Jul 20, 2020

    A good basis for improvement. Bland, as is. Begs for addition of green chilies and shredded mozzarella. Maybe diced tomatoes.

  • Sandra
    Oct 25, 2019

    In Colorado we call these Cabbage Burgers.

  • Cornhuskernolegal
    Oct 25, 2019

    My German mother-in-law taught me to make these. They are a German dish called Kraut Runza which means cabbage pockets. They are a family favorite. They can be frozen after baking, and are good cold as well as hot. I always serve a carrot and pineapple jello salad and apple pie with them. I've always made a batch up before I have surgery, as then all I have to do is warm them up in the microwave if I want something hot to eat.

  • pammy54
    Jul 6, 2019

    My daughter and I make these, but we use frozen bread dough because I have issues with my hands. Also, when making that cabbage and beef mixture, I add 2 teaspoons of caraway seed. It's one of those ingredients that makes you go, "hmmm..."? I have a friend who has made these, and thought that they were dry. She added a small can of tomato sauce into the beef and cabbage mixture, and said that it helped. But to me, that would change the whole flavor. When I take these out of the oven, I brush the tops with melted butter and sprinkle a few grains of coarse salt on top. Awesome!

  • bernerlover
    Nov 3, 2018

    these were excellent. Company also loved them. I added mozzarella cheese before I wrapped them. I could only put 1/2 cup of filling in each one. I couldn't roll them any bigger or they would get a hole in them. 1/2 cup worked fine. Next time I might try adding diced cooked potatoes (very small dice). These almost tasted like a pasty. I'll definitely make them again.

  • Gary
    May 28, 2018

    These are also good using drained sauerkraut in place of cabbage. My wife also liked to use her Tupper dough recipe.

  • LittleErn
    May 28, 2018

    I was wondering if I should leave the filling to cool before assembling?