I am currently enjoying the wonders of Omaha, Nebraska! Whenever I go on a trip somewhere new I like to see what there is to do there and what kinds of food the area is famous for. Before this trip I had only ever hear of Omaha Steaks (which are delicious), but there are all sorts of other culinary delights that are famous in Omaha. Yesterday I shared a gluten-free Reuben salad, which was my take on the famous Reuben sandwich that originated in Omaha. Today I made something that I had never heard of before! A runza!
A runza, which is sometimes called a bierock, came to the Midwest with the German, Russian and Eastern European immigrants that settled there. I was actually surprised by how much I enjoyed the runzas I made. They were delicious. I am partial to Eastern European food, so cabbage, onion and meat can’t really be bad in my book. With the addition of some spices and extra-lean ground turkey (they are traditionally made with ground beef or pork, but that’s not my style) to light it up a little, the end result was a perfect hand held sandwich. If I was the make runzas again (which I just might, because I think they would freeze and keep really well) I would probably add some grainy dijon to the cabbage mix. The flavor was good, but I think mustard would make it perfect. I was a bit short on time this week, so I cheated and rolled out some Chebe dough for my crust, which worked perfectly. I was able to get 8 big runza out of one bread mix. I ended up with a lot of left over cabbage and meat, so next time I might try to make mini ones instead.
Gluten Free Runza (or Bierock)
- 1 Tablespoon olive oil
- 1 large onion, diced
- 1 1/4 pounds extra-lean ground turkey
- garlic powder, to taste
- onion powder, to taste
- smoked paprika, to taste
- salt, to taste
- freshly ground pepper, to taste
- 1/2 small head of cabbage shredded (or a bag of cole slaw mix)
- 1 box of Chebe bread mix, or dough recipe of choice
- Heat olive oil in a large pan. When heated add onion and cook until well browned and starting to caramelize. Add turkey and break apart to cook. Add spices and brown the meat.
- Add the cabbage and cover pan with lid slightly off to allow steam to escape. Remove lid when cabbage is almost completely cooked and allow excess moisture to evaporate.
- When cabbage and meat are both cooked through, remove pan from heat and allow filling to cool slightly.
- Follow instructions on box and when dough is mixed, roll out on flat, well floured surface.
- Cut the dough in to 8 pieces that you will be able to fold it into a rectangle.
- Place filling in center of each piece and fold together into a rectangle
- Heat oven to 375. Place folded runzas on a parchment lined baking sheet and bake for 20-25 minutes.
- Serve and enjoy!