NK Seeds Team Shares Go-To Harvest Meals and Snacks – Pt. 3

START TO FINISH: 1 HOUR, 50 MINUTES
SERVINGS: 6

COOKING INSTRUCTIONS

Starting the Dough

1. Mix the dry ingredients in a bowl (1½ cups flour with the sugar, salt and yeast). (I like to use my stand mixer.)
2. Melt the butter with the milk and water on a small pot on the stovetop. Make sure this mixture is all melted and at a temperature of 120-130 F before you add it to the dry ingredients. (Usually I get the mixture too hot and have to let it cool down.)
3. Add the wet ingredients slowly to the dry ingrients. Using a stand mixer with a dough hook attachment works great for this.
4. Mix the two eggs in a small bowl and add them to the rest of the dough mixture. Mix until fully incorporated.
5. Add the remaining 3 cups of flour. Add one cup at a time until fully incorporated into the mixture.
6. The dough should be a little sticky. Add a little flour to hand knead a few times and place in a covered bowl to rise for 1 hour.

Filling preparation

1. Chop the onion and cabbage. Shred the carrots.
2. Brown the hamburger and onion in a pan. Add in some seasoning. (I use a combination of steak seasoning, garlic powder, pepper and oregano.) Season to your liking.
3. Add in the carrots and cabbage. Steam and cook down for several minutes.
4. Prep the cheese by slicing it into sandwich-like slices.

Assembling the Runzas

1. Preheat the oven to 350 F
2. After the dough has risen, punch it down and remove a whiffle ball-sized portion to make the first runza.
3. Roll out the dough to approximately 6 by 8 inches.
4. Lay some fresh cheddar cheese across the middle of the dough, leaving room to wrap the edges. Add some meat and cabbage mixture on top of the cheese.
5. Fold up the long edges first and then tuck in the ends of the dough to seal.
6. Flip the runza over and repeat these steps until all the runzas are prepared. Bake for 15-17 minutes at 350 F.
7. Enjoy the runzas out of the oven or freeze them.
8. TO FREEZE: Allow the runzas to cool completely, then place in freezer bags, labeling them and storing for future use.
9. REHEATING: They can be reheated from frozen. Cover each individual runza in tin foil. Bake at 325 F for 30-40 minutes.