3¼tspactive dry yeastor 1½ packages active dry yeast
1tspsalt
3½cupsall-purpose flour
Filling
1lbsground beef
6cupscabbage, chopped
16ozfresh or canned mushroomsoptional
1smallyellow onionoptional
black pepper, to taste
4ozshredded cheese of your choice
cooking spray
Instructions
Dough
Heat milk in microwave-safe bowl till scalding. Transfer milk to mixer bowl. Use a dough hook instead of the beater for your mixer.
Mix in oil and sugar. Beat eggs slightly and add to mixture. Let cool to lukewarm, then mix in yeast. Let sit for 5 minutes or until the mixture is foamy. Mix in the salt.
Add flour a cup at a time, mixing on low speed. If dough is still very sticky after adding all the flour, sprinkle in additional flour until it's no longer sticky.
Dump dough onto floured rolling mat. Knead, incorporating more flour into the dough until it's smooth and elastic.
Spray mixer bowl with cooking spray and place the dough in it. Cover with towel or waxed paper.
Let rise in warm place until doubled in bulk (about 1 hour.) Punch down and let rise again. Punch down and briefly knead into ball. (Sprinkle with flour if very sticky.)
Note: While dough is rising, cook filling.
Filling
In large pot, brown ground beef.
Add cabbage, onions, and fresh mushrooms. (If using canned mushrooms, wait until cabbage and onions are cooked before adding.)
Cover and saute, stirring occasionally. When cabbage is soft and translucent, remove from heat. Sprinkle liberally with black pepper and stir until distributed evenly. Let cool.
Assembly & Baking
Preheat oven to 350°. Line a cookie sheet with aluminum foil or parchment paper. Spray with cooking spray.
Divide dough in half, then in half again, and again, continuing until you have 16 equally sized pieces. On a floured surface, roll one portion of dough as square as you can, to ⅛" thickness.
Put about ⅛ cup shredded cheese in center of dough square. Top with about ¼ cup cabbage filling.
Pull opposite corners of the dough together and pinch to hold. .
Do the same with the other two corners. Pinch edges of dough until sealed. Place seam side down on cookie sheet
Repeat with remaining dough. Space Runzas about 1" apart. Makes about 16.
Bake about 20 minutes or until browned. Serve with ketchup.