Recipe: Vegetarian Runza
If you aren’t from the Nebraska, or nearby, there is only a small chance you even know the word Runza. A Runza is a tube of dough stuffed with meat, onions and cabbage. Appetizing right? Believe it or not, they are delicious and used to be my first stop when I’d fly home for the holidays. Since I don’t eat meat anymore, I have given up the meat filled pocket of deliciousness. So last night, I decided, “to heck with the meat, I want a Runza!”
2 medium white onions
4 cups of shredded cabbage
3 cloves of garlic
Canola Oil (or any cooking oil)
1 Packet of Morningstar Meal Starters
2 Packets of Pizza Dough Mix (I used Martha White Pizza Crust Mix)
Start out by chopping the cabbage, onions, and garlic.
Next I sautéed the onion in a generous amount of oil.
Then I threw in the garlic and the Morningstar crumbles. Since the crumbles are frozen, I waited a few minutes to bring the heat back up before I added the cabbage. I seasoned with salt and fresh cracked pepper and threw in a little cajun seasoning for a kick. Keep on medium heat and stir occasionally until the cabbage begins to wilt. I took it off the heat when the cabbage still had a little crunch to it for texture.
I admit I cheated and used store bought dough (didn’t my mom teach me anything?!). Nothing is better than homemade dough, but that just wasn’t in my time frame last night. I divided the dough into 4 pieces while the filling cooled for a few minutes. Then I stuffed them with a heaping spoonful of filling and folded them into calzone shaped pockets.
Bake at 475° for 14-16 minutes or until golden brown and enjoy!
Just tried adding the filling to a med size whole wheat tortilla, strayed with olive oil, then browned in the oven for a few minutes--pretty good & really quick--not guite as good, but not bad.
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