Krautburger (Runza)


1 small head cabbage, shredded

1 large or 2 medium onions, sliced

1 lb ground beef

1 tsp salt

tsp pepper

1 Tbsp flour

cup ice or cold water

2 lbs or 1 recipe pizza dough

cup butter or oil


         Saute cabbage, onions, and beef together, browning the beef at the end.

         Add the salt, pepper, flour, and ice cubes, let the mixture cool

         Divide the dough balls into thirds.

         Flatten or roll the dough into free-form circles

         Place 2/3 cup filling in the middle of the circles

         Gather the dough around the meat, being careful to seal the bottom of the krautburger.

         If there are any holes, patch them

         Using a knife, cut a slit in the top of each krautburger to let steam escape

         Brush the krautburgers with the butter or oil on top

         Place krautburgers on greased parchment paper and place in oven to bake

         After 25-30 minutes, krautburgers should be golden brown

         Remove them from oven

         Serve with gravy or serve plain


Homemade Pizza Dough (no knead)


4 cups flour

1 cups warm water

1 envelope (2 tsp) dry yeast

1 Tablespoon sugar

1 Tablespoon salt

2 teaspoons minced garlic

3 Tablespoons olive oil


         Mix all ingredients together and place in an oiled bowl.

         Let the bowl sit at room temperature covered with oiled plastic wrap and a towel for 4 hours to all day.

         Refrigerate overnight.

         Pizza dough can be used after four hours and doubled in size.

         If necessary, add more flour to roll out pizza dough to desired shape.


Makes 2 -12 inch pizza dough balls