Runsas (aka German cabbage bun)

Cabbage is not my favorite vegetable, by any stretch of the imagination! But I got a massive head of cabbage for $1 at a little farm in Hendersonville, NC while there for a girl's weekend with the Pratts! So I decided I'd try this recipe from my sister, Susanna Hindman (thanks sis!). My husband Josh and I were delighted with the new recipe! This will be a keeper for us. These buns are far from what you'd think when you hear the word "cabbage." They are a slightly sweet yeast roll, filled with tender cabbage, beef (I used Italian sausage-yum!), green pepper, and onion (if you fancy it-I left this ingredient out, mainly because I didn't have one) combined to bring you a delectable dish. Hope you enjoy!

Ingredients:
Dough:

3/4 C warm water (110 degrees) 

1/2 C sweetened condensed milk 

1/2 C vegetable oil 

2 Tbsp sugar

1 large egg

3 1/2 C all-purpose flour

2 packages of rapid-rise or instant yeast 

1 tsp salt

2 TBSP unsalted butter (for brushing rolls)

Filling:

1 1/2 lbs. 90% lean ground beef  (I used 1 lb of mild Italian sausage)

1 large onion, chopped fine (I omitted)

1/2 small head cabbage, cored and chopped (about 3 cups)

1/2-1 green bell pepper

1 TBSP unsalted butter

salt and pepper (to taste)

8 slices American, Pepper Jack, or Sharp White Cheddar cheese 

 

 Dough

Lightly grease a large bowl and set aside. Whisk the water, condensed milk, oil, sugar, and egg in a large measuring cup or small mixing bowl.

 

Mix the flour, yeast and salt in a large bowl. Add the water mixture the flour and stir until dough forms.

 

 

Turn onto heavily floured surface and knead until shiny and smooth (about 4-6 min). Shape into ball. Place in greased bowl, turn once to coat both sides, and cover. Let rise in warm place about 1 hour.  

 

MEANWHILE....

Filling

 

Add the beef (or sausage) and cook until just beginning to brown, about 6 min, breaking into small chunks (season the meat if desired). Drain off the grease from the meat. 

 

 While the meat is cooking, melt 1 TBSP butter in a small stockpot, add onion (if using) and saute for 2-3 minutes or until tender. Add cabbage and green pepper and cook until cabbage just starts to wilt (3-5 minutes). Remove from heat. Add drained, cooked meat to the cabbage mixture and turn until ingredients are blended together.

 

Assemble and Bake

 

Divide the dough into 8 equal parts.

 

 

Working on a lightly floured surface, roll each piece of dough into a 7 inch circle.

 

 

Place one dough round in a deep cereal bowl and top with one large slice of cheese (I only had a block of cheese, so mine look a little pathetic)

 

 

Spoon 3/4 C of the filling over the cheese. Stretch and fold four corners of the dough together to form a bun. 

 

 

 

 

Transfer the buns, seam side down, to a baking stone (love mine!-this will cook the tops and bottoms evenly) or, if you don't have a stone, lightly spray a large baking sheet with oil. Cover the buns and let rise until puffed, about 20 min. Melt 2 TBSP unsalted butter and lightly brush the buns. 

 

 

Bake the buns at 350 degrees for about 20 min, if using a baking sheet, rotating them halfway through to ensure they bake evenly. Brush with the remainder of the melted butter and serve. 

 

 

ENJOY!

For quick reference:

Ingredients:
Dough: 

3/4 C warm water (110 degrees) 

1/2 C sweetened condensed milk 

1/2 C vegetable oil 

2 Tbsp sugar

1 large egg

3 1/2 C all-purpose flour

2 packages of rapid-rise or instant yeast 

1 tsp salt

2 TBSP unsalted butter (for brushing rolls)

Filling:

1 1/2 lbs. 90% lean ground beef  (I used 1 lb of mild Italian sausage)

1 large onion, chopped fine (I omitted)

1/2 small head cabbage, cored and chopped (about 3 cups)

1/2-1 green bell pepper

salt and pepper 

8 slices American, Pepper Jack, or Sharp White Cheddar cheese 

 

 Dough

Lightly grease a large bowl and set aside. Whisk the water, condensed milk, oil, sugar, and egg in a large measuring cup or small mixing bowl. Mix the flour, yeast and salt in a large bowl. Add the water mixture the flour and stir until dough forms.Turn onto heavily floured surface and knead until shiny and smooth (about 4-6 min). Shape into ball. Place in greased bowl and cover. Let rise in warm place about 1 hour.  

 

MEANWHILE....

Filling

 

Add the beef (or sausage) to a skillet and cook until just beginning to brown, about 6 min, breaking into small chunks (season the meat if desired). Drain off the grease from the meat. While the meat is cooking, melt 1 TBSP butter in a small stockpot, add onion (if using) and saute for 2 minutes or until tender. Add cabbage and green pepper and cook until cabbage just starts to wilt (3-5 minutes). Remove from heat. Add drained, cooked meat to the cabbage mixture and turn until ingredients are blended together

Assemble and Bake

 

Divide the dough into 8 equal parts.Working on a lightly floured surface, roll each piece of dough into a 7 inch circle. Place one dough round in a deep cereal bowl and top with one large slice of cheese. Spoon 3/4 C of the filling over the cheese. Stretch and fold four corners of the dough together to form a bun. Transfer the buns, seam side down, to a baking stone (love mine!-this will cook the tops and bottoms evenly) or, if you don't have a stone, lightly spray a large baking sheet with oil. Cover the buns and let rise until puffed, about 20 min. Melt 2 TBSP unsalted butter and lightly brush the buns. Bake at 350 degrees for about 20 min, if using a baking sheet, rotating them halfway through to cook the buns evenly. Brush with the remainder of the melted butter, serve, and enjoy!