Savory Pockets of Beef, Cabbage & Cheese in Buttery Homemade Dough
These Nebraska Runzas —also known as Bierocks —are soft, buttery baked buns filled with seasoned beef, cabbage, onions, and optional cheese. Inspired by German roots and Midwestern tradition, these handheld comfort treats are perfect for lunch, dinner, or freezing for later.
A comforting, hearty pocket that’s easy to make and even easier to love!
Why You’ll Love This Recipe:
- 🍞 Buttery, Fluffy Dough: Just the right amount of chew with a golden finish.
- 🥩 Savory Meat Filling: Ground beef, cabbage, and onion create a satisfying flavor combo.
- 🧀 Cheese Option: Adds richness—makes each bite extra indulgent.
- ⏱️ Make-Ahead Friendly: Assemble early and bake later—or freeze for future meals.
- 🎉 Great for Sharing: Ideal at potlucks, school lunches, or game day spreads.
Ingredients (Makes 8 runzas):
For the Dough:
- 3½ cups all-purpose flour
- 2¼ tsp (¼ oz ) active dry yeast
- ¾ cup warm milk (110°F / 43°C)
- ¼ cup granulated sugar (or honey for mild sweetness)
- ¼ cup melted unsalted butter (plus more for brushing if desired)
- 1 large egg (room temperature)
- ½ tsp salt
For the Filling:
- 1 lb lean ground beef (or ground turkey for lighter version)
- 2 cups finely chopped or shredded green cabbage
- 1 small onion , finely diced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (or minced garlic for deeper flavor)
- 1 tbsp olive oil (for cooking the filling)
- 1 cup shredded mozzarella or cheddar cheese (optional – for gooey goodness)
Instructions:
Step 1: Activate the Yeast
In a small bowl, combine:
- Warm milk
- A pinch of sugar
- Yeast
Let sit for 5–10 minutes , until frothy and bubbly—this means your yeast is active and ready to rise.
Step 2: Mix the Dough
In a large mixing bowl, stir together:
- Flour
- Sugar
- Salt
Make a well in the center and add:
- Yeast-milk mixture
- Melted butter
- Egg
Stir until a dough begins to form.
Turn out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic.
Tip: Use a stand mixer with dough hook for faster results.
Step 3: Let the Dough Rise
Place the dough in a greased bowl, turning once to coat.
Cover with a towel or plastic wrap and let rise in a warm spot for 1 hour , or until doubled in size.
Step 4: Cook the Filling
While the dough rises, cook the filling:
Heat olive oil in a skillet over medium heat.
Add chopped onion and sauté for 2–3 minutes until softened.
Add ground beef and cook until browned and crumbled.
Stir in cabbage , salt , pepper , and garlic powder .
Cook for 5–7 minutes , stirring often, until cabbage wilts and everything melds together.
Remove from heat and let cool slightly before assembling.
Optional: Stir in cheese just before assembly—let it cool a bit so it doesn’t melt too fast.
Step 5: Shape the Runzas
Once dough has risen, punch it down gently.
Divide into 8 equal pieces and roll each into a 6-inch circle on a floured surface.
Place a few spoonfuls of filling in the center of each round.
If using cheese, add a sprinkle on top of the meat mixture.
Fold the dough around the filling like a turnover, pinching the edges to seal.
Flip seam-side down onto the baking sheet.
Step 6: Bake Until Golden
Line a baking sheet with parchment paper.
Place sealed runzas about 2 inches apart .
Bake at 375°F (190°C) for 18–22 minutes , or until golden brown and fragrant.
Optional: Brush tops with melted butter immediately after baking for extra shine and softness.
Step 7: Cool & Serve Warm
Let cool for 5–10 minutes before serving.
Serve warm with a side of:
- Mustard (especially stone-ground or beer mustard)
- Pickles or kraut for extra tang
- Or enjoy plain—it’s all good!
Perfect for lunchboxes, family dinners, or meal prep!
Tips for Success:
- 🧁 Use Cold Hands: Helps prevent sticking when shaping the dough.
- 🥣 Drain Filling Well: Prevents soggy pockets—let cool completely before wrapping.
- 🌱 Vegetarian Version: Substitute meat with lentils or mushrooms for a plant-based twist.
- ❄️ Freezer-Friendly: Freeze unbaked runzas on a tray, then store in a bag—bake straight from freezer, adding 3–5 mins to baking time.
- 🧀 Double Cheese It: Add more cheese inside or brush tops with egg wash for bakery-style glaze.
Serving Suggestions:
- Great with a mug of soup or alongside potato salad.
- Perfect for road trips, picnics, or school snacks.
- Ideal for tailgates, potlucks, or lazy weeknight dinners.
Nutritional Information (per runza, makes 8 servings – approximate):
(Without dipping sauce – based on regular ingredients)
- Calories: ~350 kcal
- Protein: ~12g
- Carbohydrates: ~30g
- Fat: ~18g
- Fiber: ~1g
- Sugar: ~5g
These Easy Nebraska Runzas are proof that traditional comfort food can be made simple—and still taste incredible. With their savory beef-cabbage filling and pillowy homemade dough—they’re a true Midwest classic you’ll want to make again and again.
So go ahead and give this recipe a try… because once you taste one—you’ll be hooked!
