Flavors of the Fifty- Nebraska
Nebraska’s Runza
At TNBD, we’re continuing our series featuring a recipe from a different U.S. state every day! Today’s stop is Nebraska, home of the iconic Runza.
The Runza is a hearty, stuffed yeast bread sandwich that’s as filling as it is flavorful. Traditionally, it’s made with a soft, golden-brown bread dough wrapped around a savory filling of ground beef, onions, and cabbage. Variations may include cheese, mushrooms, or seasonings, but the classic Runza keeps it simple, letting the tender, seasoned beef and cabbage shine. Perfect for a lunch, dinner, or on-the-go snack, the Runza is both portable and satisfying—Midwestern comfort food at its finest.
The Runza has its roots in the culinary traditions of the Volga Germans, immigrants who settled in Nebraska in the late 19th and early 20th centuries. They brought with them recipes for “bierocks,” a type of stuffed bread pocket popular in Germany and Russia. In the 1940s, Nebraska baker Helen E. Fehring adapted the recipe and, along with her family, helped popularize it under the name Runza—a nod to the original bierocks. The Runza chain, founded in Lincoln in 1949, brought the sandwich to a wider audience, turning it into a beloved Nebraska staple.
Today, the Runza remains a symbol of Nebraska’s immigrant roots and homey, Midwestern food culture. From family kitchens to Runza restaurants across the state, this humble stuffed sandwich offers a delicious taste of Nebraskan tradition in every bite.
Ingredients
Dough
- 4 1/2 cups All-Purpose Flour
- 1/4 cup Sugar
- 2 pkgs (1/4 oz) Yeast
- 1 tsp Salt
- 3/4 cup Milk
- 1/2 cup Water
- 1/2 cup Butter
- 2 Eggs
Filling
- 2 lbs Ground Beef
- 1 Small Onion, diced
- 4 cups Cabbage, chopped
- 2 tsp Seasoned Salt
- 1 tsp Pepper
Instructions
Dough
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Start by placing 1 1/2 cups flour, sugar, yeast, and salt into a large mixing bowl.
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Either in a small saucepan over medium heat or a microwave safe bowl, heat the milk, water, and butter to 120-130 degrees F.
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Pour heated wet ingredients into flour mixture. Stir slightly before adding beaten eggs.
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Continue by adding the remaining flour, one cup at a time, until when kneaded the dough comes together and is smooth and elastic.
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Place dough in a greased bowl, cover and let rise in a warm place for about 1 hour.
Filling
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While dough is rising, cook beef and onion over medium-high heat until meat is no longer pink. Drain.
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Stir in the chopped cabbage, seasoned salt, and pepper. Stir gently until cabbage is cooked and filling combined.
Assembly
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Punch dough down, and divide into 12 equal portions.
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Working with one piece of dough, roll into a rectangle (approx 6 inches x 8 inches in size).
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Place a heaping 1/2 cup of filling into the center of each dough piece.
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Fold dough over filling. Seal and tuck edges.
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Place onto a greased baking sheet (edges can touch).
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Bake at 350 degrees F for 18-20 minutes or until golden brown.
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