I enjoy this recipe because it’s deeply comforting and fun to make from scratch. I like working with the dough, filling each pocket generously, and watching them bake into beautifully golden bundles. The combination of tender bread, seasoned meat, and cabbage makes this a meal I always find myself craving.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Dough:
4 cups all-purpose flour 1 packet (2 ¼ teaspoons) active dry yeast 1 teaspoon salt 1 tablespoon sugar ¾ cup warm milk (about 110°F) ¼ cup warm water (about 110°F) 3 tablespoons unsalted butter, melted 1 large egg
For the Filling:
1 lb halal ground beef (or chicken for a lighter version) 1 medium onion, finely chopped 2 cups cabbage, shredded 2 cloves garlic, minced 1 teaspoon ground black pepper 1 teaspoon salt (adjust to taste) 1 tablespoon Worcestershire sauce (check for halal certification) 2 tablespoons vegetable oil (for sautéing) Optional: 1 cup shredded cheese (cheddar or mozzarella)
Directions
I start by activating the yeast. I combine the warm water, warm milk, and sugar in a small bowl, sprinkle the yeast over the top, and let it sit for about five minutes until frothy.
In a large bowl, I mix the flour and salt, then add the yeast mixture, melted butter, and egg. I stir until a dough forms, then knead it on a floured surface for about five to seven minutes until smooth and elastic. I place the dough in a greased bowl, cover it, and let it rise for about one hour until doubled in size.
While the dough rises, I prepare the filling. I heat vegetable oil in a skillet and cook the ground meat until browned. I add the onion and garlic and sauté until softened. I stir in the cabbage, salt, and pepper, cooking until the cabbage wilts and becomes tender. I mix in the Worcestershire sauce, remove the filling from heat, and let it cool slightly. If I’m using cheese, I stir it in at this point.
I preheat the oven to 375°F (190°C). I punch down the dough and divide it into 8 to 10 equal pieces. I roll each piece into a round, place a generous scoop of filling in the center, and fold the dough over, pinching it closed securely. I place each Runza seam-side down on a lined baking sheet.
I bake them for 15 to 20 minutes until golden brown, then let them cool slightly before serving.
Servings and Timing
I make this recipe to yield about 8 to 10 Runzas. The prep time takes me around 1 hour, the baking time is about 15 minutes, and the total time comes to approximately 2 hours and 15 minutes including rising time.
Variations
I sometimes use ground chicken for a lighter filling. I also like adding mushrooms for extra depth or a pinch of paprika for warmth. When I want a cheesy version, I always add shredded cheese to the filling.
Storage/Reheating
I store leftover Runzas in an airtight container in the refrigerator for up to 3 days. When reheating, I warm them in the oven so the bread stays soft and the filling heats evenly. I also freeze them and reheat straight from frozen when needed.
FAQs
Can I make the dough ahead of time?
I prepare the dough a day ahead and keep it refrigerated until ready to use.
Can I freeze unbaked Runzas?
I freeze them after shaping and bake them directly from frozen, adding extra time.
Does the cabbage overpower the filling?
I find it softens and blends beautifully with the meat.
Can I use store-bought dough?
I can, but I prefer homemade for the best texture.
How do I keep them from opening while baking?
I pinch the seams tightly and place them seam-side down.
Can I make them smaller?
I divide the dough into more pieces for snack-sized Runzas.
What dipping sauces work well?
I like ketchup, mustard, or a creamy dressing.
Can I add spices?
I sometimes add paprika or onion powder for more flavor.
Are Runzas good for meal prep?
I find they reheat very well and make great leftovers.
Can I brush the tops with butter?
I do this often for extra color and flavor.
Conclusion
I find these homemade Runzas to be a comforting, satisfying recipe that’s well worth the time. With soft dough, a savory filling, and endless variations, they’re a dish I love making when I want something hearty, homemade, and truly filling.
Homemade Runzas are soft, golden bread pockets filled with a savory mixture of seasoned halal ground beef, onions, cabbage, and garlic. This comforting, bakery-style meal is hearty, nostalgic, and deeply satisfying.
Ingredients
4 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1 tsp salt
1 tbsp sugar
3/4 cup warm milk (about 110°F)
1/4 cup warm water (about 110°F)
3 tbsp unsalted butter, melted
1 large egg
1 lb halal ground beef (or ground chicken)
1 medium onion, finely chopped
2 cups cabbage, shredded
2 cloves garlic, minced
1 tsp ground black pepper
1 tsp salt (adjust to taste)
1 tbsp Worcestershire sauce (halal-certified)
2 tbsp vegetable oil
1 cup shredded cheese (optional – cheddar or mozzarella)
Instructions
In a small bowl, combine warm water, warm milk, and sugar. Sprinkle yeast over the top and let sit for 5 minutes until frothy.
In a large bowl, mix flour and salt. Add yeast mixture, melted butter, and egg. Stir until a dough forms.
Knead dough on a floured surface for 5–7 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise for 1 hour until doubled in size.
While dough rises, heat vegetable oil in a skillet over medium heat. Cook ground meat until browned.
Add onion and garlic and sauté until softened.
Stir in cabbage, salt, and pepper. Cook until cabbage wilts and becomes tender.
Mix in Worcestershire sauce and remove from heat. Let filling cool slightly. Stir in cheese if using.
Preheat oven to 375°F (190°C).
Punch down dough and divide into 8–10 equal pieces.
Roll each piece into a round, place filling in the center, fold over, and pinch closed tightly.
Place seam-side down on a lined baking sheet.
Bake for 15–20 minutes until golden brown.
Cool slightly before serving.
Notes
Brush baked Runzas with melted butter for extra flavor.
Pinch seams tightly to prevent opening while baking.
