Runzas....Childhood "Warm Fuzzys"

Runza???? Never heard of a Runza have you....My mom made these German meat "pies" on a weekly basis when I was little. I don't have a lot of happy memories of my childhood with my mom, but this recipe is a "warm fuzzy" memory for me....I loved eating them with lots of mustard! I really do not expect y'all to go and make runzas anytime soon....just reminiscing about being in the kitchen with my mom before everything fell apart....
I am reading a book for book club titled 'Mennonite in a Little Black Dress" and I feel quite connected to the author and her German/Mennonite childhood. Growing up in rural Nebraska, having German and Swedish family influences and a devoutly religious Grandmother, I found myself nodding and smiling as I read the book...I too ate "shame-based foods" in my lunch, my mom sewed all my dresses, and the church was the ruling factor in my daily life. Anyway, reading this book has made me remember all the foods both my mom and grandmother cooked and in an attempt to remember & cherish the "silver lining" in my childhood, I am posting my favorites.

God Bless and have a SUPER day!

Dough

2 pkg. Active dry Yeast
2 cups warm milk
1/2-cup sugar
1/2 t. salt
2 eggs - beaten
1/2 cup butter
7 to 8 cups all-purpose flour

Put yeast and milk in a bowl. Let sit for 5 minutes. Add sugar, salt, eggs and softened butter.
Mix. Gradually add flour while mixing. Add flour until dough pulls together into a ball. Knead for 4 or 5 minutes or until dough is smooth. (This really works best with a free-standing mixer with a dough hook).

Put in a greased bowl, cover with a towel and allow to rise until double.

Punch down and let it rise again.

Remove dough from bowl and divide into thirds. On a floured surface, roll one portion of the dough to 1/4” thickness. Cut into 5"or 6” squares. (Reserve dough you cut off to reroll.)

Give each square an extra roll with the rolling pin before filling.

Filling

2 lbs ground beef
1 head of cabbage – finely shredded
Lots of salt and pepper

Brown ground beef. Add shredded cabbage and cook over medium heat until cabbage is
softened. Add salt and pepper to taste. It takes a lot!

Start this about halfway through the second rise of the dough. Set aside until dough is ready.

Making Runzas

Put a large mound of filling on the center of each dough square. Pull opposite corners of the dough together and pinch to hold. Pull the opposite two corners together and use your fingers
to pinch all edges together to seal in filling. Turn Runza over and put on a cookie sheet lined with parchment paper.

Space Runzas about 1 inch apart. When cookie sheet is full put a towel over it and let it rise for about 15 minutes.

Bake Runzas in a 350 degree oven for 15 to 20 minutes – until they are a deep brown.

Remove from oven and brush butter on the top of each Runza.