Description
Warm and comforting homemade sourdough Runzas filled with seasoned ground beef, tender cabbage, and gooey cheese.
Ingredients
Scale
- 2 cups sourdough starter
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 cup butter, melted
- 1/2 cup milk
- 1 pound ground beef
- 1 small head cabbage, finely chopped
- 1 onion, diced
- 2 cups shredded cheese (cheddar or your choice)
- 1 egg (for egg wash)
Instructions
- Combine the sourdough starter, flour, sugar, salt, melted butter, and milk in a large bowl. Mix until a cohesive dough forms.
- Knead the dough by hand on a lightly floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp cloth, and allow it to rise in a warm place until it doubles in size, about 1–2 hours.
- Heat a skillet over medium heat, brown the ground beef, and drain excess fat.
- Add the finely chopped cabbage and diced onions to the skillet, cooking until cabbage wilts and onions are translucent, about 5–7 minutes.
- Season the filling with salt and pepper.
- Preheat your oven to 375°F (190°C).
- Roll out the risen dough to about 1/4 inch thick on a floured surface and cut into 4×4 inch squares.
- Place a generous spoonful of the beef mixture and a sprinkle of cheese in the center of each square.
- Fold the dough to create a pocket and pinch edges firmly to seal.
- Arrange filled Runzas on a baking sheet lined with parchment paper and brush tops with beaten egg.
- Bake for 25–30 minutes until golden brown. Allow to cool slightly before serving.
Notes
Prepare the filling a day in advance for easier assembly. You can also use air fryer to cook the Runzas for a quicker option.
Nutrition
- Serving Size: 1 Runza
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg