Runzas | Yeast buns filled with savory meat, onions, and cabbage Runzas | Yeast buns filled with savory meat, onions, and cabbage

Hot, savory, meat pies.  Tradition, comfort, homemade.  Sweet, salty, fresh warm bread. That is what Runzas are to us.  These meat, onion, and cabbage pies are also known as Bierocks. This Irish inspired dish is sure to please, even if you aren’t crazy for cabbage.  Whatever you want to call them though they are simply delicious.  This family recipe came about to me in marriage.  That is one of the great parts about getting married, your family gets bigger.  You learn new ways to do things, pickup new traditions, and your family recipe book – well it gets bigger.  Runzas are a Nebraskan thing that were brought to this Texan via marriage.  I’m very thankful and they are in regular rotation at our house.

Runzas | Yeast buns filled with savory meat, onions, and cabbage Runzas | Yeast buns filled with savory meat, onions, and cabbage

You can make yours with any ground meat – turkey is honestly my favorite, next to beef.  Leeks, garlic, cheese, or anything you wanna add is welcome! This is a versatile dish.  This is the classic version and it’s best served with classic yellow mustard {Swoon}.  You can also make any shape you like, but the fist to hamburger-sized buns are our favorite though.  And, yes there is more, if you are cutting carbs or run out of dough – the filling is quite tasty on it’s own!

Runzas | Yeast buns filled with savory meat, onions, and cabbage



  • 1 Tablespoon olive oil
  • 1 small onion, diced small
  • 1 pound ground meat, beef or turkey
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper
  • 1 small head of cabbage, finely shredded
    or about 3-4 cups
  • 1/4 cup sugar
  • 3 teaspoons yeast
  • 1/2 cup warm water
  • 1/2 cup milk
  • 1/4 cup vegetable oil
    or butter
  • 3/4 teaspoon salt
  • 2 large eggs, beaten
  • 4 cups bread flour, divided
DIRECTIONS:  To prepare dough, dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Stir in milk, oil, 3/4 teaspoon salt, and eggs. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 1/2 cups flour and yeast mixture to stand mixer fitted with paddle attachment; process on low until it forms a soft dough. It will be quite sticky and on walls of bowl – add remaining flour and replace paddle with dough hook.  Process dough, scraping the sides down twice, on medium-low until a smooth elastic ball forms (about 3-5 minutes).  Transfer dough to an oiled bowl, cover with a towel, and let rest/rise for an hour.
In a large saucepan/pot heat oil over medium-high heat; add onion and cook for about 2 minutes; add ground meat + 1/2 teaspoon salt & 1 teaspoon pepper.  Cook until browned, stirring occasionally to crumble. Add cabbage + remaining 1/2 teaspoon salt, stir to coat; cover with lid and cook until cabbage wilts, stirring periodically to turn mixture over in pan. Set aside to cool.

Punch dough down; cover and let rest 5 minutes.  Divide dough in half. Roll each half a large rectangle (about 10 x 7) on a lightly floured surface. Cut each rectangle into 6 squares. {Add a square or some shreds of cheese here; green chilies; etc.}  Spoon about 1/4 cup filling into center of each square, pinch two opposite corners to center over filling, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together, twist to remove excess and to seal. Place the buns seam sides down on a large baking sheet covered with a silpat or parchment paper. Cover and let rise for 20 minutes.

Preheat oven to 375°.

Uncover and bake at 375° for 15-20 minutes or until golden brown on the top and sound hollow when tapped on bottom. Cool slightly before serving.  Serve with mustard {and beer}!

Runzas | Yeast buns filled with savory meat, onions, and cabbage

Enjoy, from my family to yours <3,

Apron Clad

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