Recipe

Homemade Runza

Soft yeast bread pockets stuffed with seasoned beef, onion, and cabbage, baked until golden and cozy.

By Matt Campbell

•

4.8 (214)

A parchment-lined sheet pan holding several golden-brown homemade Runza buns, one cut open to show the beef and cabbage filling, warm kitchen lighting

Runzas are the kind of food that feel like a warm hoodie. If you have never had one, picture this: a soft, lightly sweet yeast dough wrapped around a savory filling of beef, onion, and cabbage, then baked until the outside goes golden and the inside turns into steamy, peppery comfort.

This is my home-kitchen version inspired by the Nebraska classic. The goal is not perfection. The goal is a sturdy, handheld bun with a filling that tastes like it has been hanging out all day, even though you made it on a normal weeknight.

Measured ingredients for homemade Runzas on a kitchen counter, including flour, yeast, milk, butter, eggs, ground beef, shredded cabbage, and diced onion

Why It Works

Cozy, savory filling: Browning the beef first, then cooking the cabbage and onion in the drippings builds deep flavor fast.
Soft but sturdy dough: Enriched dough (milk, butter, egg) bakes up tender and holds the filling without tearing.
Make-ahead friendly: You can prep the filling in advance, and baked Runzas freeze and reheat like champs.
Forgiving shaping: These are sealed buns, not pastries. A few rustic pleats are part of the charm.

Pairs Well With

Storage Tips

How to Store and Reheat

Fridge: Store cooled Runzas in an airtight container for up to 4 days.

Freezer: Wrap each cooled Runza tightly in foil or plastic wrap, then place in a freezer bag. Freeze up to 2 months.

Reheat (best texture): Thaw in the fridge overnight if frozen. Warm in a 350°F oven for 10 to 15 minutes (15 to 20 minutes if reheating straight from the fridge). This brings back the soft bread and keeps the filling hot.

Microwave (fast option): Microwave 45 to 90 seconds, then crisp the outside in a dry skillet for 1 to 2 minutes per side if you want some edge.

Common Questions

What is a Runza?

A Runza is a yeast bread pocket filled with a savory mixture, most commonly ground beef, cabbage, and onion. It is especially associated with Nebraska. Think of it as a handheld stuffed bun that eats like a full meal.

Is a Runza the same as a bierock?

They are very similar. Bierocks are a related Eastern European and Midwestern stuffed bread. “Runza” is also a name many people use for the Nebraska style. Either way, you are in the delicious zone.

Can I use coleslaw mix instead of shredding cabbage?

Yes. Coleslaw mix is one of my favorite shortcuts here. Just aim for about the same amount by volume, and cook it down until tender and not watery.

How do I keep the filling from making the dough soggy?

Cook off moisture: sauté the cabbage until tender and any liquid has evaporated. The skillet should look mostly dry, with no puddles. Then cool the filling before stuffing so the dough does not get steamy and fragile during shaping.

Can I make these without a stand mixer?

Absolutely. Stir with a sturdy spoon, then knead by hand on a floured counter for 8 to 10 minutes until smooth and elastic.

Can I add cheese?

Yes, and I support your choices. Add 1 cup shredded cheddar or pepper jack to the cooled filling, or tuck a small pinch inside each bun as you shape.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl or stand mixer with dough hook
Measuring cups and spoons
Large skillet
Chef’s knife and cutting board
Baking sheet
Parchment paper
Clean kitchen towel or plastic wrap for proofing
Instant-read thermometer (helpful, optional)

The first time I made Runzas at home, I treated them like precious little dumplings and tried to make every seam flawless. Spoiler: my buns came out lopsided, one leaked, and I still ate two standing at the counter because the filling smelled like buttered onions and peppery beef and I had no patience.

Now I make them the way I actually cook. A little chaotic, very practical, and focused on the parts that matter: good browning, tender cabbage, a soft dough, and enough salt that you do not have to “fix it” with dipping sauce. Unless you want dipping sauce, in which case I will not stop you.

Homemade Runza

(4.8 (214) Reviews)

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 2 hours 10 minutes

Servings 8 runzas

Ingredients

Dough

3/4 cup warm milk (105°F to 110°F)
1 packet (2 1/4 teaspoons) active dry yeast
2 tablespoons granulated sugar
1 large egg
4 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon kosher salt
3 to 3 1/2 cups all-purpose flour, plus more for dusting
Neutral oil or softened butter, for the bowl

A glass mixing bowl with yeast dough being stirred with a wooden spoon on a home kitchen counter

Filling

1 tablespoon olive oil (optional, only if your beef is very lean)
1 pound ground beef (80 to 90 percent lean)
1 medium yellow onion, finely diced
3 cups shredded green cabbage (about 1/2 small head) or coleslaw mix
2 cloves garlic, minced
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
1/2 teaspoon smoked paprika (optional but excellent)
2 teaspoons Worcestershire sauce

For baking

1 large egg
1 tablespoon water
1 tablespoon melted butter (optional, for brushing after baking)

Instructions

Make the dough

Bloom the yeast. In a large bowl (or stand mixer bowl), whisk warm milk, yeast, and sugar. Let sit 5 to 8 minutes until foamy.
Build the dough. Add egg, melted butter, and salt. Mix to combine. Add 3 cups flour gradually (or in 2 additions if using a mixer) and mix until a shaggy dough forms. If it is very sticky, add flour 1 tablespoon at a time, up to about 1/2 cup more. You are looking for dough that pulls away from the sides of the bowl but still feels soft and slightly tacky, not stiff.
Knead. Knead 6 to 8 minutes in a mixer (or 8 to 10 minutes by hand) until smooth and elastic.
First rise. Oil a bowl, add dough, turn to coat, and cover. Let rise in a warm spot until doubled, 60 to 75 minutes.

A covered bowl of enriched yeast dough rising on a kitchen counter, doubled in size

Make the filling

Brown the beef. Heat a large skillet over medium-high. Add beef (and oil only if needed). Cook, breaking it up, until browned and no longer pink. If you have a lot of rendered fat (common with 80/20), carefully spoon off most of it. Leave a tablespoon or two for flavor.
Cook the onion and cabbage. Add onion and cook 3 to 4 minutes until softened. Add cabbage and cook 6 to 10 minutes, stirring often, until tender and most moisture has cooked off. The pan should look mostly dry, not soupy.
Season. Add garlic, salt, pepper, smoked paprika (if using), and Worcestershire. Cook 1 minute more. Taste and adjust seasoning. Spread the filling on a plate to cool to warm room temperature before stuffing. Warm is fine. Hot is a dough disaster.

Ground beef, diced onion, and shredded cabbage cooking together in a large skillet on a stovetop

Shape and bake

Heat the oven. Preheat to 375°F. Line a baking sheet with parchment.
Divide the dough. Punch down the dough and divide into 8 equal pieces. Cover pieces lightly so they do not dry out.
Fill. Working one at a time, flatten a dough piece into a 5 to 6 inch round. Add about 1/3 to 1/2 cup filling in the center, or simply use all the filling and divide it evenly. The exact amount varies depending on how much your cabbage cooks down, so do not stress it. Pull the edges up and pinch firmly to seal, then place seam-side down on the sheet.
Second rise. Cover loosely and let rest 15 to 20 minutes while the oven finishes heating.
Egg wash. Whisk egg with water. Brush the tops lightly.
Bake. Bake 20 to 25 minutes until golden brown. If you have an instant-read thermometer, temp the bread (not the filling) by probing into the thickest doughy part. Aim for about 190°F to 200°F.
Finish. Optional but highly encouraged: brush hot Runzas with a little melted butter for that soft, bakery-style top.
Cool slightly and eat. Let them rest 10 minutes so the filling settles, then go in.

Hands shaping and sealing a stuffed dough bun on a lightly floured kitchen counter, with filling nearby

Unbaked stuffed buns arranged on a parchment-lined baking sheet, being brushed with egg wash

A plated homemade Runza cut open with visible beef and cabbage filling, set on a dinner table with a simple side salad

Nutrition information is estimated.

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Homemade Runza

Why It Works

Pairs Well With

Recommended

Sheet Pan Kielbasa and Cabbage

Pepperoni Rolls

Golabki (Polish Cabbage Rolls)

Classic Golumpki

Storage Tips

How to Store and Reheat

Common Questions

What is a Runza?

Is a Runza the same as a bierock?

Can I use coleslaw mix instead of shredding cabbage?

How do I keep the filling from making the dough soggy?

Can I make these without a stand mixer?

Can I add cheese?

Homemade Runza

Ingredients

Dough

Filling

For baking

Instructions

Make the dough

Make the filling

Shape and bake