Thursday, January 6, 2011

Runza Pie

This is a recipe I found awhile back. My family loves runzas, and this is a much simpler version. For those of you who don't know what a runza is, it's basically a pizza pocket but instead of pizza toppings has cabbage, meat and cheese. This is a great way to use up some of the left over cabbage from the soup!

Pie crust for double crust pie
1 pound ground beef
1/4 cup (diced)
3 cups cabbage
1/2-1 cup cheese (grated)
1 teaspoon salt
1/4 teaspoon pepper

*Instead of salt and pepper I use Greek Seasoning.

Brown hamburger in heavy skillet; drain. Combine cabbage, onion, salt and pepper with hamburger. Place lid on skillet and let steam for 15 minutes. While cabbage is cooking, roll out pie dough and line a 9-inch deep dish pie pan. Turn drained meat mixture into lined pie pan. Sprinkle with grated cheese. Cover with top crust. Cut slits in top. Bake in a 425* oven for 35-45 minutes.

*Double recipe works in a 9x13-inch pan.

This reheats really well and is still very flavorful the next day. Also, one of James' (my hubs) favorite recipes....enjoy!


  1. Runzas......... This does look much simpler than making "runzas" but I sooo love that runza dough to work with and the texture.
    But not so much the backache of making all those runzas!

  2. Yum! I have a new recipe up. My first one actually. Ima little slow on the uptake.

  3. Mom, I used mozzerella cheese. I think it would be better with swiss though.

  4. Just found this....making it tonight with a homemade oil pie crust as part of our eating out of the pantry adventure. However...a fun change is to use broccoli slaw ( my kids do not like cabbage).