Ingredients:
Directions:
1. Soften yeast in milk.
2. In a large bowl, combine the yeast softened in warm milk and the rest of the ingredients except the flour.
3. Add the flour in additions, mixing with a wooden spoon until the dough becomes too thick to stir with the spoon anymore. Turn out onto a kneading surface, and knead in more four until the dough is soft and manageable (this will happen around the 7th or 8th cup of flour.)
4. Let dough rise in a warm place, doubling in volume. Punch down dough. Again let dough rise in a warm place, doubling in volume.
Ingredients:
Directions:
1. Brown ground beef with onion in a very large skillet or pot, and drain grease.
2. Add shredded cabbage, salt and pepper; mix well and cover. (Note: the ratio of shredded cabbage to meat will seem wrong, but it will be ok after the cabbage reduces in size.)
3. Simmer for about 15 minutes, until cabbage has reduced and become tender. If the mixture starts to get dry, add a small amount of water. Let mixture cool enough to handle.
NOTE: The filling may be cooked a day ahead of time, and refrigerated until needed.
1. Preheat oven to 400F.
2. Divide the dough into 4 equal portions. Roll each portion into a square large enough to cut out 6 equal sized squares of dough. Each square must be large enough to wrap 1/2 cup of filling.
3. Score out the edges for the six squares of dough, and wet the edges with a little water (this will help the dough stick.) Place 1/2 cup of filling in the center of each square, then wrap the dough around the filling, presing the edges together and forming a closed pocket.
4. Place the pockets, seam-side down, onto a lightly greased cookie sheet. Brush tops with melted butter, let dough rise for 5 to 10 minutes. Bake in oven for 20 to 25 minuts. Remove from oven and let cool on wire rack.
NOTE: Runzas can be kept in the refirgerator for about a week, or frozen for a few months. If you freeze them, be sure to wrap them individually.