Beef and Cabbage Runzas
Beef and cabbage runzas are a delicious and satisfying dish featuring a savory beef and cabbage filling wrapped in flaky crescent roll dough. This recipe combines hearty ground beef, tender cabbage, and flavorful seasonings, all baked to golden perfection. Perfect for a cozy family dinner or a crowd-pleasing potluck dish, these runzas are sure to become a new favorite.
Why Try This Recipe?
- Comforting and Flavorful: With a rich beef filling seasoned with garlic, onion, and spices, and a cheesy topping, these runzas are packed with flavor and guaranteed to satisfy.
- Easy to Make: Using refrigerated crescent roll dough makes this recipe quick and convenient to prepare, while still delivering homemade taste.
Summary of Ingredients
- Lean ground beef
- Butter
- Onion
- Cabbage
- Cream of mushroom soup
- Refrigerated crescent rolls
- Cheddar cheese
- Mozzarella cheese
- Salt, pepper, and garlic powder
Directions
- Prepare the Filling: In a skillet, cook ground beef in melted butter until browned. Add onion, salt, pepper, garlic powder, and cabbage. Cook until tender, then stir in cream of mushroom soup.
- Assemble the Runzas: Unroll crescent roll dough and press half of it into the bottom of a baking dish. Pour beef mixture over the dough, then top with shredded Cheddar and mozzarella cheeses. Cover with remaining dough.
- Bake: Bake the runzas in the preheated oven until the top is golden brown and the filling is bubbling.
- Serve: Allow the runzas to cool slightly before serving. Slice into squares and enjoy!
Serving Suggestions
Beef and cabbage runzas are delicious served on their own as a main dish. For a complete meal, consider serving them with a side salad, roasted vegetables, or a bowl of soup.
Storage Information
Any leftover runzas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until heated through before serving.
Techniques and Tips
- For added flavor, try seasoning the beef filling with your favorite herbs and spices, such as thyme, rosemary, or paprika.
- Feel free to customize the filling by adding ingredients like diced bell peppers, mushrooms, or shredded carrots.
FAQs about Beef and Cabbage Runzas
1. Can I use ground turkey instead of ground beef? Yes, ground turkey can be used as a leaner alternative to ground beef in this recipe.
2. Can I make these runzas ahead of time? Yes, you can assemble the runzas in advance and refrigerate them until ready to bake. Simply bake them according to the recipe instructions when you’re ready to serve.
3. Can I freeze leftover runzas? Yes, cooked runzas can be frozen for up to 3 months. Wrap individual portions tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container. Thaw in the refrigerator before reheating.
Beef and Cabbage Runzas
Equipment
- - Deep skillet for cooking the beef and cabbage filling.
- - 9x13-inch baking dish for assembling and baking the runzas.
Ingredients
- 2 tablespoons butter
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 2 cups chopped cabbage
- 1 10 ounce can low-sodium cream of mushroom soup
- 2 8 ounce packages refrigerated crescent rolls
- 1 cup shredded Cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a deep skillet, melt butter over medium heat. Add ground beef and cook until browned, about 5 minutes.
- Add onion, salt, pepper, and garlic powder to the skillet; cook until the onion softens, for about 3 to 5 minutes. Then, add cabbage and cook until tender, which should take about 5 minutes. Stir in the mushroom soup into the skillet.
- Open the crescent roll packages and unroll the dough. Press 8 pieces into the bottom of a 9x13-inch baking dish. Pour the beef mixture on top. Cover with Cheddar and mozzarella cheeses. Place the remaining 8 pieces of dough on top.
- Bake in the preheated oven until the top is golden brown and the filling is bubbling, for about 20 to 30 minutes.
Notes
- Adjust the seasoning according to your taste preferences.
- Use low-sodium cream of mushroom soup to control the saltiness of the dish.
