My Nebraska friend taught me this recipe, and it’s seriously to die for!

The Runza, a Nebraskan classic that has its origins in Eastern Europe, is a heartwarming meal perfect for any time of year. It combines seasoned meat, cabbage, and onions all wrapped up in a soft bread pocket. It’s a versatile recipe that allows for customization based on your taste preferences. For those eager to experience a piece of the Midwest or just looking for a new comfort food recipe, this simplified version using frozen unbaked roll dough is a convenient way to bring this traditional dish to your table with minimal effort.

Runzas are a fulfilling dish on their own but can be paired with a variety of sides for a complete meal. A crisp green salad dressed in a tangy vinaigrette offers a refreshing balance, while oven-roasted vegetables or a classic potato salad provide a more substantial complement. Enhance each bite with your choice of condiments, from classic ketchup to spicy mustard, or a savory homemade onion dip.

Simple Nebraska Runza Recipe
Servings: 12 Renzes

2 pounds ground beef

1 large onion, diced

4 cups shredded cabbage

Salt and pepper to taste

1 teaspoon caraway seeds (optional, adds a traditional flavor)

12 frozen unbaked roll dough pieces

1 tablespoon canola oil for sautéing

1/2 cup shredded Cheddar cheese (optional for added flavor)


Preheat your oven as per the roll dough package instructions, usually around 350°F (175°C).

In a skillet, heat canola oil over medium-high. Sauté onions until they’re translucent.

Add ground beef, breaking it apart as it browns. Drain excess fat if needed, seasoning with salt and pepper.

Mix in shredded cabbage and caraway seeds, cooking until the cabbage softens.

Slightly thaw each dough piece and roll into a 5-6 inch circle on a floured surface.
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