Kraut Brot (Runzas)

German Cabbage Bread, (aka Runzas in Nebraska). A sandwich of ground beef/cabbage filling wrapped & baked in bread dough. My mother, Margaret Sauter Cross, used to make these; she called them kraut brot. Her recipe was lost, but I recreated it in the 1980's when my kids were young, using an easy potato bread dough. Prep time: 3 hr. Bake time: 40 min.

Yield: 16 servings
Community Recipe from

Ingredients

  • 1 package(s) dry yeast
  • 1/2 cup(s) sugar
  • 1/2 cup(s) powdered milk
  • 1/2 cup(s) instant potato flakes
  • 1/2 teaspoon(s) salt
  • 6-7 cup(s) AP flour, divided
  • 2 cup(s) warm water
  • 1/2 cup(s) vegetable oil
  • 2 eggs
  • 3-4 pound(s) ground beef
  • 2 package(s) cabbage slaw mix (or 1 small head cabbage, shredded)
  • 1 medium onion, chopped
  • salt & pepper

Preparation

  1. BREAD DOUGH: Mix yeast, sugar, powdered milk, potato flakes, 1/2 tsp. salt & 2 c. flour in large bowl. Stir in 2 c. warm water. Add 1/2 c. oil & 2 eggs & beat with a mixer for 2 min. Add another 1 c. flour & beat for additional 2 min. Stir in 3 to 4 c. flour & knead for 10-15 min. Cover & put dough in refrigerator until ready to assemble & bake.
  2. FILLING: In a large pot, crumble & saute hamburger until browned. Drain off grease. Stir in shredded cabbage & chopped onion; cover pot & cook until vegetables are tender. (Add 1/4 c. water, if needed, to help steam cabbage.) Remove from heat; drain off any additional moisture, and add salt & pepper to taste. Put meat filling in refrigerator until cool.
  3. TO ASSEMBLE: Divide dough into 16 equal pieces; cover lightly with plastic wrap to keep them from drying out as you assemble sandwiches. Lightly flour work surface & rolling pin. Roll out one piece of dough to about a 7-8 inch round. Place a (scant) 1 c. of filling in center of the circle. Gently pull up & pinch the edges of the dough together over the top, forming a round filled loaf. (A little water around the edge of dough will help it stick.) Place it seam-side down on cookie sheet. Repeat with remaining pieces of dough & filling, leaving 2-3 inch space between sandwiches. Lightly cover with cloth towel to rest 20-30 min.
  4. Heat oven to 375 degrees. Bake sandwiches 35-40 min., rotating cookie sheets half-way through, until nicely browned. Cool slightly before serving.

  5. Note: The dough will keep 4-5 days, covered, in the refrigerator. Making the dough & meat filling one day & assembling/baking the sandwiches on another day makes the process easier. Cooked sandwiches can be individually wrapped & freeze nicely; just reheat in a 325 degree oven until warm.
  6. .
December 2012

This recipe is a personal recipe added by schelms and has not been tested or endorsed by MyRecipes.

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