Dish

Runza

Runza is made with a yeast dough bread pocket that is filled with a mixture of ground beef, onions, and cabbage. The filling is seasoned with salt, pepper, and garlic powder and then baked until the bread is golden brown. The dish is typically served with a side of ketchup or mustard.

Cuisine of the Americas› American cuisine

Sandwich/Wrap› Sandwich

Origins and history

Runza was invented by German-Russian immigrants who settled in Nebraska in the late 19th century. The dish was originally called "bierock" and was made with a similar filling of ground beef, onions, and cabbage. The name "Runza" was trademarked by a Nebraska-based fast food chain in the 1960s, and the dish has since become a staple of the state's cuisine.

Dietary considerations

This dish is not suitable for vegetarians or vegans due to the use of ground beef. It is also high in calories and fat, so it should be consumed in moderation by people who are watching their weight.

Variations

There are many variations of Runza, but the most common one is made with ground beef, onions, and cabbage. Some people also like to add cheese or bacon to the filling for extra flavor. Vegetarian versions of the dish can be made with a filling of mushrooms, onions, and cabbage.

Presentation and garnishing

Runza should be presented on a small plate or a piece of wax paper to showcase the bread pocket. It can be garnished with a sprinkle of sesame seeds or a drizzle of ketchup or mustard.

Tips & Tricks

To make the perfect Runza, make sure to use high-quality ground beef and fresh cabbage. The bread pocket should be soft and fluffy on the inside and crispy on the outside.