Runza sandwich

The Runza restaurant business began in Lincoln, Nebraska, in 1949 under Sally Everett. Its original sandwich encloses seasoned ground beef, cabbage and onions in bread baked at its stores.^[1][2]

In My Farmhouse Table’s homemade version, a yeast dough is enriched with milk, butter and eggs. Beef and onion are cooked first, then chopped cabbage, seasoned salt and pepper are added. The risen dough is divided and rolled into rectangles, folded around the filling, sealed and baked until golden. The author also makes a cheese version by adding cheddar before closing the dough.^[3]