Runza Recipe

This is a combination of my mom's recipe and a friends recipe with a few tweaks of my own. I usually end up with more meat than dough, so you may want to use just two or three pounds of hamburger (You can still put in a whole head of cabbage. Mom's original recipe called for 2 lbs. hamburger to 1 head of cabbage– I just don't like that much cabbage.)

Dough: (make 2 batches)
1 envelope yeast
2 cups warm milk or water
1/2 cup sugar
1/2 cup shortening
1 tsp. salt
2 beaten eggs
7-8 cups flour

Soften yeast in liquid. Stir in remaining ingredients. Let rise until doubled. Punch down & let rise again.

Meanwhile, prepare the filling.

1 head of cabbage- shredded
4 lbs. ground beef
2 boxes (4 envelopes) Lipton Beefy Onion soup mix
salt and pepper to taste

Brown hamburger. Add cabbage, soup mix & salt and pepper. Simmer 'til dough is done rising.

Divide dough into 32 equal balls (16 from each batch of dough). Roll each ball to about a 1/4" thickness. Place a portion of the filling in the center (maybe about a 1/2 cup?) Bring sides together, pinch to seal securely. Place pinched side down on greased baking sheets. Bake at 350º about 20 minutes until golden. Brush tops with butter. Eat a bunch right out of the oven, then freeze the rest for a quick meal when you need one.