Do you have a favorite recipe from when you were a little kid?
I remember how good the house use to smell when my mom made what she called cabbage rolls. Now that I’m older, I know that they’re officially called Runzas.
Yet, no matter how much time has passed, they are still just as good as I remember them!
The key to making Runzas is to not be afraid to use a lot of salt and pepper. That’s what makes the cabbage and beef so tasty – it just brings those flavors together!
What I love about these (and I think you will too!) is that you can make a batch, throw them in the freezer and have a quick and handy snack at your fingertips whenever you are hungry!
For this recipe, I used Rhodes frozen dinner rolls (36 count), and it made all 36 with a bit of meat/cabbage mixture left over.
Runzas (Beef, Cabbage and Onion Rolls)
- 1 and 1/2 pounds lean hamburger
- 1 large onion diced (roughly 2 and 1/2 cups)
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 envelope of dry Lipton Soup Mix
- 1 medium-sized head of cabbage shredded
- 36 frozen dough dinner rolls thawed
- 4-6 tablespoons melted butter
- Add hamburger, onion, salt, pepper and Lipton Soup Mix to a large non-stick skillet and cook on medium-high heat until pink is nearly gone.
- Add cabbage to meat mixture. Cover and cook until cabbage is wilted.
- Roll out each dinner roll with a rolling pin into a 5 to 6 inch round circle. Place two tablespoons of meat and cabbage mixture into the center of each rolled out dough. Fold dough around meat/cabbage mixture and seal by pinching together.
- Bake in a 350 degree oven for 20-25 minutes or until golden brown. Remove from oven, place on cooling rack and brush with melted butter.
Runza – Beef, Cabbage & Onion Rolls