Well, I have nothing terribly exciting to blog about so I thought I'd share a recipe that we really like. I think my friend Rebekah sent it to me initially and I have shared with co-workers and most recently I made it for my sweet sister-in-law who's on bed rest until she delivers our first niece, Madelyn in a few weeks. Anyway, it has an interesting name and I had to get the Wikipedia definition so I would have a clue what it is. (by the way, what did we ever do without Wikipedia?!?!)
A runza (also called a bierock, fleischkuche or Kraut Pirok) is a yeast dough bread pocket with a filling consisting of beef, pork, cabbage or sauerkraut, onions and seasonings. They are baked in various shapes such as a half-moon, rectangle, round (bun), square, or triangle. In Nebraska, the runza is usually baked in a rectangular shape. The bierocks of Kansas, on the other hand, are generally baked in the shape of a bun.
I guess since I have never been to Kansas and have only visited Nebraska one time, there's really no reason that I would have ever had the opportunity to try a runza. Anyway, enough rambling...here's the recipe:
2 lbs. ground beef
1/4 cup diced onion
1 tsp salt
1/2 tsp pepper
4 cups chopped cabbage
1 can cream of mushroom soup
2 tubes of crescent rolls 8 count (or you can use those new crescent sheets for casseroles like this)
1 1/2 cups shredded cheddar cheese
Brown ground beef with onion, salt and pepper, drain. Add chopped cabbage to hamburger mixture and simmer for 15 minutes add soup to mixture. Prepare 9x13 pan, lightly grease bottom and sides of pan. Spread one tube of crescent rolls in bottom and slightly up side of pan. Pour hamburger mixture into pan. Sprinkle cheese on top of hamburger mixture. Cover with second tube of crescent rolls. Bake at 350° for 30 minutes. Enjoy!
5 days ago