Description
Delight in the warmth and flavor of homemade sourdough runzas filled with savory beef, tender cabbage, and aromatic herbs, all encased in a fluffy sourdough crust.
Ingredients
Scale
- 2 cups sourdough starter
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup warm water
- 1 pound ground beef
- 1 small onion, chopped
- 2 cups chopped cabbage
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 egg (for egg wash)
Instructions
- Combine 2 cups of sourdough starter with 4 cups of all-purpose flour, 1 teaspoon of salt, 1 tablespoon of sugar, and 1 cup of warm water in a large bowl. Mix until cohesive, then knead the dough on a floured surface until smooth and elastic, about 5–7 minutes. Allow to rise in a warm place for 1–2 hours until doubled in size.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
- Stir in 1 pound of ground beef, 2 cups of chopped cabbage, 1 teaspoon of garlic powder, and salt and pepper to taste. Cook until the beef is browned and the cabbage has softened, roughly 10 minutes. Allow the filling to cool slightly.
- Preheat your oven to 375°F (190°C).
- Roll the dough out on a floured surface to about ¼ inch thick, then cut it into 4-inch squares.
- Place a generous spoonful of the filling in the center of each square. Fold the dough over and pinch the edges firmly to seal.
- Brush the tops of your runzas with the beaten egg.
- Bake for 20-25 minutes until golden brown.
Notes
Customizable fillings can be made using ground turkey or chicken, and vegetables like spinach or kale as alternatives.
Nutrition
- Serving Size: 1 runza
- Calories: 320
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 45mg