Krautburger  (Runza)

 

1 small head cabbage, shredded

1 large or 2 medium onions, sliced

1 lb ground beef

1 tsp salt

½ tsp pepper

1 Tbsp flour

¼ cup ice or cold water

2 lbs or 1 recipe pizza dough

¼ 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

1¾ cups warm water

1 envelope (2¼ 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