Korean-Spiced Beef and Cabbage Rolls

  • Patten Posted: 01/10/09
    Worthy of a Special Occasion

    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.

  • litgourmet Posted: 02/13/10
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    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.

  • RyannUden Posted: 02/14/09
    Worthy of a Special Occasion

    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...

  • PatRat Posted: 03/07/10
    Worthy of a Special Occasion

    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.

  • loriegallagher Posted: 06/10/10
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    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!

  • vrexei Posted: 11/06/11
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    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.

  • Lahueda1 Posted: 05/14/13
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    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!

  • Lissa652 Posted: 05/14/13
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    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.

  • juabbebu Posted: 07/23/13
    Worthy of a Special Occasion

    The meat and cabbage mixture in this recipe is so delicious! We didn't want the dough so I served it with brown rice , I am going to try roasted red potatoes next.


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