Most people know this recipe as a “Runza,” but the delicious hamburger pocket has had many names over the years, from Bierocks to Cabbage Burgers.
I like to prepare the cabbage burgers for meals to take with us when we are chopping silage or working cattle. They are also easy to reheat, and go well with tater tots, fries, or chips for an on-the-go meal. The recipe makes enough that if we have it for supper one night, we can have it for lunch a couple more days that week.
The cabbage burgers also freeze well, making them easy to make ahead of busy farming or ranching seasons.
Time: allow an hour or more, depending on your bread-making.
Bread Dough
- Half a cup of shortening
- 1 pkg yeast
- 2 cups milk
- Half a cup of sugar
- 2 eggs
- 7 to 8 cups of flour
- 1 TBS salt
Filling
- 2 lbs hamburger
- 1 cup chopped onion
- 1 clove garlic
- Salt and pepper to taste
- 1 medium head of cabbage
Instructions:
- Let your dough rise until doubled in size, usually about an hour.
- While the bread is rising, crumble the ground beef into a large pot over medium heat. Cook and stir until evenly browned. Drain off grease.
- 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.
- Back to the bread. Pinch off a 2-inch ball of risen dough and roll it out. Fill with the cooked cabbage and hamburger mixture. Seal off the dough.
- Cook on a cookie sheet at 350 for about 15-20 minutes until the dough is golden brown.
- Remove from the oven and brush with melted butter. Serve hot.
The cabbage burgers make good “to go” meals for the field or corral.
