This is it. A real Nebraska tradition. As much a part of this state as the Sower casting his seeds to the west atop the Capitol or releasing red balloons after the first Husker score. I know, I know. There are a million things that are racing through your head right now, so I’ll just cut to the chase. I’m talking about the one and only Runza.
This recipe is my homemade, easy-to-make adaptation of a classic. My family likes to mix up this traditional beef Runza recipe by adding pork sausage into the mix for its unique flavor. I don’t know what it is about Runzas, but they make for great comfort food. This meal is great when you just need something warm. There are rarely leftovers when we make this recipe, which I always take as a good sign.
1 pound ground beef
1 pound bulk pork sausage
1/4 cup onion, chopped
2 cups shredded cabbage
2 packages crescent rolls
4 cups shredded cheddar
1. Brown the ground beef, pork sausage, and onion.
3. Add cabbage, cover, and steam for a few minutes.
4. In a 9×13 pan, press out one can of crescent roll dough.
5. Add the meat mixture and top with 4 cups of shredded cheddar
6. Top with remaining can of crescent roll dough.
7. Bake at 375 for 30 minutes.
8. Cover with foil, and bake for another 15 minutes.
Variation for Italian Runza Bake: Add a jar of sauce to the meat mixture and substitute mozzarella for the cheddar.
Diane Karr and her husband Mike raise corn, soybeans and wheat with their four boys on their farm in south central Nebraska. Her sons, ages 13, 11, 5 and 3 also raise a small flock of sheep on their farm. Between staying busy with four boys, Diane teaches piano, plays the organ for her church, manages the farm accounting and enjoys photography, scrapbooking and Husker and Packer football. Diane’s passion for agriculture goes way back. Both she and her husband were raised with farming backgrounds and their families’ agriculture legacies go back 125 years!