Korean-Spiced Beef and Cabbage Rolls

husband called this "delicious!" first time i've heard him say that. a little more bread-y than i thought they would be, but still very good. took an hour and a half from start to finish. check after 15 minutes - mine were done quite 8/9 minutes early.

We used to make traditional runzas fairly regularly. I had to try this updated flavor profile. Loved it! This is a nice Saturday night meal with some julienned carrots stirfried in a little olive oil, ginger, and then steamed in a few tablespoons of chicken or veggie broth.

We are from Nebraska, so our Runza expectation level is pretty high...and we weren't disappointed! While it took a little longer to prepare than other meals we make, it was worth it. The Korean flavors were subtle and tasty and the dough was terrific. I left out the sesame seed oil only because I didn't have any on hand. I might make smaller versions for appetizers in the future, as well as experiment with other ingredients to replicate our favorite Runza - the swiss-cheese mushroom! Yum. Now only if we could replicate the 'Frings...

Very good recipe. I recommend cutting the honey to ~75% in the dough, the original is too sweet. Be prepared for a sticky, messy dough.

This recipe takes a little longer to prepare. So if I am pressed for time, I make the filling (reducing the liquids) and use it for baked egg rolls! My family LOVES them and it is much quicker!

I thought the flavors were very good but the breading was too doughy. My husband loved them! I will probably make these again with modifications.

Really tasty filling, I didn't have time to make dough so I used frozen bread dough (thawed of course) and it was a huge hit and saved some time. Thanks!

Made the dough in the breadmaker on the dough cycle and took the dough out after approximately 30 min; doing this made it a lot easier.