Filling:
2 lb. hamburger
1 very large cabbage, grated
2-3 onions, grated
Tons of garlic
Seasoned salt
Pepper to taste
Tony Cachere’s Spice
Bread:
1 pkg. active dry yeast
½ C. warm water
2 C. milk, scalded
3 T. sugar
2 t. salt
1 T. margarine
5 ½-6 ¼ C. sifted flour
Make the filling first so it has plenty of time to cool.
Soften yeast in warm water (110 degrees). Set aside. Combine hot milk, sugar, salt and margarine. Cool to lukewarm. Stir in 2 C. flour and beat well.
Add the yeast mixture and enough of the remaining flour to make a moderately stiff dough. Turn out and knead until smooth enough to use.
Shape into a ball and place in a greased bowl. Cover and let rise for about 1 ½ hours. Punch down and divided in pieces to make the cover of the runzas. Make them a little larger than a tortilla and pretty thin.
Add some of the filling, leaving about 1” clear of the rim of the dough. Run a finger that has been dipped in water around each piece of dough. Fold two sides in and then the other two to seal.
Place on greased pans and bake at 400 for 20 minutes. They will leak, so clean each baking sheet before putting more runzas on it.