Vegetarian Runzas FTW

So, in Nebraska, where I’m from, we have these amazing, wonderful, unicorn-magic places called Runza. Yeah, it’s fast food. But it’s awesome and it only seems to exist in the Midwest. Mention a “Runza” to anyone on the east coast and suddenly you’ve got three heads. Unless that person is a fellow expatriated Nebraskan. Then, their eyes will well up with longing. Runzas, you see, are lovely delicacies of meat, onions and cabbage baked in a sweet egg bread. (At this point, you’re probably imagining a Hot Pocket or something. Yeah, not at all. Hot Pockets are super-gross. Runzas are the total opposite of that.)

Problem #1: Runzas only exist in Nebraska. I live in Maryland.
Problem #2: Runzas aren’t that healthy. Over the years, the restaurant versions have become increasingly greasy and the dough quality is hit-and-miss. I feel like a total traitor for saying it, but it’s the sad truth.
Problem #3: Meat. They are full of meat. I prefer things to be meatless. There are lots of meaty recipes on the internet, but a woeful lack of vegetarian versions.

So, for lack of a Vegetarian Runza closer than 1200 miles away, here is my recipe for Vegetarian Runzas. I would love to be able to make this vegan, but my efforts to veganize this have ended with less-than-appetizing results.

Sophie’s Vegetarian Runza Recipe

Dough:

1-1/2 cups unbleached all-purpose flour
1 cup whole wheat flour (sift the flours together)
1/4 cup sugar
2-1/4 teaspoon active dry yeast
1/2 teaspoon salt
2/3 cup milk
1/4 cup hot water, 110 degrees
1/4 non-hydrogenated shortening or margarine (I use Earth Balance)
1 egg

Filling:

3 cups Morningstar Veggie Crumbles (or your preferred meat subsitute)
1 medium yellow onion, chopped
2 cups shredded cabbage (Use a cheese grater; it’s way easier)
1/2 teaspoon salt
1/2 teaspoon coarsely ground fresh black pepper
1/2 teaspoon all spice
1/2 teaspoon garlic powder
1 tablespoon Extra-virgin Olive Oil

Stage 1: Dough
Begin proofing the yeast in the hot water. Add a few pinches of the sugar. Let rest while prepping steps 2-3. When it’s ready, it will look puffy and foamy.

In a large mixing bowl, sift 2 cups of the combined AP and whole wheat flour, remaining sugar, and salt. Heat milk and margarine over low heat until the margarine is melted. Be careful not to let it scorch. The milk should be at about 120 degrees. Pour milk mixture and yeast over the flour mixture. Beat with an electric mixer with dough hooks or paddle on low until a raggy dough forms, then add the egg. Add in the remaining flour; beat or knead until smooth and elastic, about 10 minutes. If it’s too dry (that wheat flour can sometimes suck up an unpredictable amount of moisture) add a tablespoon or two of milk.

Using a dough scraper or your hands, pull the dough into a ball. Cover with a dampened tea towel and let rise in a warm place until doubled. (About 1 hour). It should look like this after rising.

While you’re waiting, prepare the filling.

Stage 2: Filling
Heat the olive oil over medium heat and add the onions, cabbage and Veggie crumbles. Stir in spices.

Cook until the onions are transparent and the cabbage has wilted. It’s going to look a bit unappetizing for a while. But just stick with me here. It’s worth it.
Set aside to cool while the dough finishes rising.

Stage 3: Assembly
Preheat oven to 350 degrees F and spray a baking sheet with cooking spray. Or, preferably, line the sheet with parchment paper. Punch the dough down and divide into 6 equal sized balls. Using a rolling pin or your hands, stretch the dough into rectangles, roughly 8″x10″. The dough will be very thin, but you want it that way because you’re going to be tripling up the bottom layer.

This would be the time to add on any extras you might want. I like swiss cheese and sauted mushrooms. For a pizza runza, add 1/4 cup marinara and a handful of shredded mozzarella before putting in the veggie mixture. Other Native Nebraskans veggie variations include blue cheese, BBQ or Buffalo sauce, olives, spinach, tomatoes, and bell peppers. (Umm, not all of those at the same time.) Really, you can pop in whatever you’d like.

Scoop a generous 1/3 cup of the cabbage/veggie crumble mixture onto the center third of the rectangle, leaving a 3/4” border at the top and bottom. Fold the the two remaining thirds over the veggies, one at a time. Gently press the seam closed. Pinch the top and bottom edges closed.

Note: some of the meaty recipes on the internet have this craaaaaazy idea that Runzas should be triangular or cresent shaped. Maybe in Germany, where Runzas originated, that’s okay. But in Nebraska, we make ours the right way. That being rectangular. Seriously, they taste better this way. It gives you the best filling:dough ratio.

Carefully transfer the runza to the baking sheet with the seam side down (where the dough is thicker). Tuck the top and bottom edges under. Bake for 20-23 minutes or until golden brown. Serve hot.

Runzas freeze VERY well, so stash extras in freezer bags and take them to lunch. Defrost in a microwave for 1-2 minutes and then crisp in a toaster over for a few minutes.