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Runza from United States

Runza

From the United States, Runza is a well-known sandwich. ยท United States

โ˜… 4.3
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

From the United States, Runza is a well-known sandwich.

About Runza

From the United States, Runza is a well-known sandwich. It is typically made with onions, beef, cabbage and bread.

๐Ÿ›๏ธ History & Culture

The Runza is a yeast-dough bread pocket filled with seasoned ground beef, cabbage, and onions, brought to the American Great Plains by Volga German immigrants in the late 19th century. Its precise origins are debated, as similar stuffed breads appear in both German and Russian cuisine, but the name "Runza" and the characteristic filling are firmly tied to this settler community. This adaptation of Eastern European pirozhki or bierocks became a regional staple in farming communities.

The sandwich is most strongly associated with Nebraska, where it is a beloved street food and local icon, though it also appears in neighboring states like Kansas and Iowa. The Runza restaurant chain, founded in the mid-20th century, helped popularize the dish commercially, yet it remains a home-cooked comfort food at family gatherings and community fundraisers. For many, the Runza symbolizes the cultural heritage of German-Russian settlers and the distinctive foodways of the Great Plains.

๐Ÿณ How to make Runza

AI-assisted, not kitchen-tested

Runza (Nebraska Beef and Cabbage Pocket)

A handheld stuffed bread roll from Nebraska, filled with seasoned ground beef, cabbage, and onions. Traditionally baked until the golden bread wraps are crisp on the outside and soft inside.

Prep
45 min
Cook
25 min
Total
70 min
Serves
8
Difficulty
Medium

Recipe ingredients

  • 500 g (1 lb 2 oz) bread flour, plus extra for dusting
  • 240 ml (1 cup) whole milk, warm, around 38ยฐC / 100ยฐF
  • 7 g (2ยผ tsp) instant yeast, one standard packet
  • 50 g (ยผ cup) unsalted butter, softened
  • 25 g (2 tbsp) granulated sugar
  • 8 g (1ยฝ tsp) fine salt
  • 1 large egg, for the dough
  • 1 tbsp neutral oil, for greasing the bowl
  • 500 g (1 lb 2 oz) lean ground beef, 85/15 is traditional; do not use extra-lean, it dries out
  • 1 medium yellow onion, finely chopped
  • 500 g (1 lb 2 oz) green cabbage, cored and finely shredded
  • 15 g (1 tbsp) unsalted butter, for sautรฉing
  • 5 g (1 tsp) salt, for the filling
  • 2 g (1 tsp) freshly ground black pepper
  • 1 g (ยฝ tsp) garlic powder
  • 60 ml (ยผ cup) beef broth or water
  • 1 large egg, beaten, for egg wash

Steps

  1. 1 Make the dough: in a large bowl (or stand mixer) combine warm milk, yeast, and sugar; let sit 5 minutes until foamy. Add flour, salt, butter, and egg and knead 8โ€“10 minutes until smooth and elastic. Add a little extra flour if sticky, but keep the dough soft.
  2. 2 Shape the dough into a ball, coat lightly with oil, cover, and let rise in a warm spot 60โ€“90 minutes until roughly doubled.
  3. 3 Meanwhile, make the filling: melt 1 tbsp butter in a large skillet over medium-high heat. Add the chopped onion and cook 4โ€“5 minutes until translucent. Add the ground beef, breaking it up, and brown 6โ€“8 minutes; drain excess fat.
  4. 4 Stir in the shredded cabbage, salt, pepper, garlic powder, and broth. Cook 8โ€“10 minutes, stirring often, until the cabbage is wilted and most of the liquid has evaporated. The filling should be moist but not soupy โ€” too much liquid will make the bread soggy. Taste and adjust salt; cool to room temperature before filling.
  5. 5 Divide the dough into 8 equal pieces (about 110 g each) and roll each into a ball. Rest 5 minutes.
  6. 6 Roll each ball into a roughly 20 cm / 8 inch round. Mound about 80โ€“90 g of filling in the center of each round, leaving a 2 cm / ยพ inch border.
  7. 7 Fold the dough up over the filling, pleating and pinching the seams tightly to seal (a runza is a fully enclosed pocket โ€” no filling should peek out). Flip seam-side down and gently press into a torpedo or oval shape, about 12 cm / 5 inches long.
  8. 8 Place seam-side down on a parchment-lined sheet pan. Cover and let rise 20โ€“25 minutes.
  9. 9 Preheat oven to 190ยฐC / 375ยฐF. Brush the runzas with beaten egg.
  10. 10 Bake 22โ€“25 minutes until deeply golden brown and the internal temperature of the dough reaches at least 94ยฐC / 200ยฐF on an instant-read thermometer.
  11. 11 Cool 5 minutes before serving. Runzas are traditionally eaten by hand, often with a side of horseradish or mustard.
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Ingredients
Steps

Runza โ€” frequently asked questions

What is Runza?

From the United States, Runza is a well-known sandwich. It is typically made with onions, beef, cabbage and bread.

What is Runza made of?

Runza is made with onions, beef, cabbage and bread.

Where does Runza come from?

Runza comes from United States. The Runza is a yeast-dough bread pocket filled with seasoned ground beef, cabbage, and onions, brought to the American Great Plains by Volga German immigrants in the late 19th century.

Where can I eat Runza?

Locals pull up to a runza drive-through in Nebraska on a cold winter afternoon, ordering a hot, stuffed bun with a side of ranch dressing.

How do you make Runza?

Making Runza at home takes about 45 minutes of prep and 25 minutes of cooking. The recipe on this page serves 8 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.

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