Beef / Pork

Runza cabbage meat pockets is for Dinner.

Runza cabbage meat pockets takes 75 minutes to prepare.

Runza cabbage meat pockets takes 20 minutes to cook.

Runza cabbage meat pockets makes 16 servings.

The ingredients for Runza cabbage meat pockets are:

2 lbs extra lean ground beef
1 med-large head of cabbage, chopped/ shredded
1 small onion, fine chopped
1 tsp salt or to taste
1/2 tsp pepper or to taste
1 recipe Runza Bread Dough

Here is how you make Runza cabbage meat pockets:

Brown beef in large pot. Add chopped cabbage, onion, salt and pepper, cover and cook. Start melting butter on low in small pot, while assembling the dry ingredients for dough. Add the milk to butter and heat to lukewarm then add to dry and make dough. Watch and stir meat mixture while dough rests (if cabbage seems to be sticking to pan, add a little water). When cabbage is done, put meat mixture in large colander. Roll out 2/3 of the dough and cut into 16 squares. Add meat mixture in each square and pinch edges to seal. Place on greased cookie sheets and let them raise for about 25 minutes in warm place. Bake for 20-25 mins in preheated 350* oven. (Will be 1/3 of dough left over that can be used for cinnamon twists by brushing with a little butter and sprinkling with cinnamon sugar and twisting before baking.)

The nutritional information for Runza cabbage meat pockets is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 288.0

• Total Fat: 8.8 g
• Cholesterol: 61.0 mg
• Sodium: 308.6 mg
• Total Carbs: 34.4 g
• Dietary Fiber: 2.9 g
• Protein: 18.0 g

Runza cabbage meat pockets is German cuisine.