My background is russian-german with forefathers from the Volga. Every Volga-German knows this recipe. Try the authentic way: meat, onions, gabbage or saurkraut and salt and pepper in a semi-sweet ( or unsweetned) dough. This combination is a surprisingly unique taste. Sometimes the simplest recipes are best. Adding everything else is a taste that you can get with burritos, empanadas, calzone, meat pies, egg rolls, pigs in a blanket etc. If you think they need a little spicing up add some spicy german mustard to the recipe or on the side.
@SEMOyogi1
9 жыл бұрын
Great video. This is a trip down memory lane. My grandparents were Volga Germans who immigrated to the US during the Bolshevik revolution. My grandmother's runzas were to die for. One suggestion if you make these...don't let the cabbage get too mushy.
@alicegordinho3031
7 жыл бұрын
Bierocks aka Runzas..... I just made some with frozen bread dough and they turned out wonderful. I come from Scottsbluff, Neb. and this was my grandma's and mom's receipt. Love it......Brings back old memories. Thank you so much. Alice
@TROYCOOKS
7 жыл бұрын
Hi Alice, thank you very much for watching. I'm glad I could bring back fond memories of your past. Happy New Year!!!!
@TROYCOOKS
11 жыл бұрын
Let me know how yours turned out. Thanks for watching!
@TheRenwmn
10 жыл бұрын
Nice video! Kraut Ranzas were a traditional dish for generations in my family who were Volga Germans who through generations immigrated to Russia and then the United States. Our family recipe is simpler and easier in a couple of ways. 1) Simple yeast dough (no milk or eggs) 2.) One pot cooking of hamburger and cabbage (no added broth) 3.) No extra folding of dough 4.) Simple crimping together of edges to form "X" on top Cheese isn't traditional but we've added it over the years too for flavor. Thanks for the video.
@TROYCOOKS
10 жыл бұрын
Thanks for the run down of how your family makes these. I'd never tried them before since they don't make them here in Texas. They are delicious!!
@FatNebraskaMom
Жыл бұрын
I just got done watching Tasting History with Max Miller on the history of the Volga germans. Very interesting about that mixture and how they came to the Usa.
@TheRenwmn
Жыл бұрын
@@FatNebraskaMom Thank you. I haven't watched that yet, I'm going to try to find it.
@TROYCOOKS
11 жыл бұрын
Thanks for watching Ikon! I did quite a bit of research before attempting to do this recipe and I combined several recipes to make it my own. I appreciate you checking it out!
@ofcb3256
9 жыл бұрын
Good video. I just made some homemade Runza's but the dough was from the store and it was bland. I think I'll make it from scratch like you did. The inside ingredients beef, cabbage, onion, salt and pepper came out good. Didn't add the worseshire sauce but I'll try that next time. I like your little humor in the video. I searched online but couldn't find any videos that were in depth like yours. Have you ever eaten a Runza from Nebraska? I have family in Nebraska so I get eat one or two once a year. Do you know how to make their bread the way they do? Thanks again for the learning session.
@TROYCOOKS
9 жыл бұрын
Hi Brett, I have never been to Nebraska and had never had a Runza until I made these. I thought they were great, but had never tried a real Runza to compare it to. I'm glad you enjoyed my video and I hope it does help you make some great Runzas. Thanks for watching!
@deke441
11 жыл бұрын
Did a fine job! My granddad who was born in 1904 used to make these and cover them with brown gravy. They were awesome.
@paulsahs5593
8 жыл бұрын
Nebraska here as well, and we always use butter on the bread and eat them right out of the oven no cooling time, but my wife says I'm strange.....we have also added a trick of mixing soups, cheese, and nacho cheese that ads a nice zing to them. GOOD LUCK ALL!!!
@TROYCOOKS
8 жыл бұрын
+Paul Sahs Thanks for the tip Paul. Your version sounds really good too. Cheers!!
@beckybrenner3593
9 жыл бұрын
Awesome. I'm making some today. Your recipe is almost like mine. I don't use the beef bouillon and water. I'll bet that tastes too though so I'll try that next time. I used bagged cabbage since that's what I had on hand. Super good!! Thanks for sharing.
@TROYCOOKS
9 жыл бұрын
+Becky Brenner Hi Becky, I do use bagged cabbage sometimes too. It really does depend on what you have on hand. I appreciate you stopping by and commenting! Hope you have a wonderful week!!!!
@TROYCOOKS
11 жыл бұрын
Hi Rob, yeah I bet tators would be a great addition to the filling. Thanks for watching!
@swetblu
10 жыл бұрын
Hi I live. In Lincoln Ne. And was raised on the RUNZA my grandmother took me to the original place which was just a little white shack on the edge of town the Swiss mushrooms are my favorite! I make them allot for my family want to try a sourdough bread some time.
@TROYCOOKS
10 жыл бұрын
I love memories like that Sheila. Thanks so much for watching!
@johnhuitt3135
6 жыл бұрын
My grandmother called these krautbrot. Her father grew up in visselhoevede Germany. They are delicious and I make them all the time. We use any soft bread dough, ground beef onion and cabbage seasoned with salt and heavy pepper.
@TROYCOOKS
11 жыл бұрын
Thanks F150! I checked out numerous recipes and followed through with what I gathered was an authentic recipe from Russian/Germany. These were awesome the way I cooked them, but I'm used to more flavor in my dough. Back in the day, I'm sure they didn't flavor the dough like they do now which is why I left it simple. I'm glad you approve knowing your heritage. Keep those family recipes in tact and use them to remind you of where you came from. Thanks for watching!
@Steve-wm1ph
Жыл бұрын
I originally from Nebraska and yes they have restaurants all over called Runza Hut. They are absolutely delicious!
@AbsurdistAgent
6 жыл бұрын
These are the kind of videos I love watching. Nice work!
@TROYCOOKS
6 жыл бұрын
Thanks very much! These turned out tasting very good despite me never having had tasted one. I finally got to visit SmokyGoodness "Dan" on KZitem in Lincoln for the recent total solar eclipse and finally got to taste a runza. Mine were pretty close!!! I appreciate you watching!
@TROYCOOKS
11 жыл бұрын
You know it Booger! Thanks for watching!
@ikongod
11 жыл бұрын
Usually when I head over to Runza I get it with swiss cheese. That makes one heck of a difference. Pretty close on the recipe. Thank you for the upload!
@TROYCOOKS
11 жыл бұрын
Thanks Paul, they tasted better than I expected. Thanks fer watchin'!!!!!!
@suzycowan5072
7 жыл бұрын
I have been looking for this recipe for a long time.. A really good friends mama used to make these for me all the time back in the 80s & early 90s, but I could never get her to share her recipe (She was a little bit stubborn and a lot lovable). She called them Bier Rocks (Although I always thought she pronounced them Beer Rocks..lol) and said they were a recipe that was passed down by her Momma and Omma. Now being on the tasting side only and never being there to help make them I can only share what I know was in them and how they tasted, so here goes. I think your meat mixture is spot on, other than it is my own personal opinion you were a little heavy handed on the salt and pepper (I think you forgot that you also put quite a bit of salt and pepper in the cabbage as well). As for cooking all the juices out of the meat, if you left the juices in the meat, you could omit the amount of juice in the meat with that much beef broth or stock and that would allow all the spices in the juice to flavor your cabbage. Last little bit of two scents I can add is that before you put your Bier Rocks in the oven you should first cover them with a towel and allow them to rise one more time for 30 minutes and then brush them with either an egg wash or melted butter before placing them in the over (My preference would be melted butter). That would give them a nice brown and shine and make them prettier to eat. All that being said, I have to add that my friends momma made hers a little bit different, why I am not sure. It could have been her preference or an economic issue. But rather than using cabbage, she would use a jar or two of Sauerkraut and oh they were so good. Especially with a little bit of dipping mustard (yellow mustard). Thank you so much for sharing your version with all of us and thank you from the bottom of my heart for showing me the basics of making Bier Rocks. I cannot wait to make a batch. XXXOOO ~SuzyJCinColorado~ PS. Love the baritone in your voice.. have you tried working radio or doing voice overs.. My husband has the same deep voice that you do...
@TROYCOOKS
7 жыл бұрын
Hi Suzy, thank you very much for the feedback and tips. I truly appreciate it!!! I have had quite a few people tell me I should be in radio!!! I'm glad you enjoyed the video. I bet your Bier Rocks will turn out amazing!!! Hope you have a wonderful week!!!
@auntie9077
4 жыл бұрын
Opps :D :D Comment below was for the previous meal vid. I enjoyed your history lesson on Runz :D
@TROYCOOKS
11 жыл бұрын
It's like comparing Heinz vs Hunts Ketchup. It's personal preference and taste. I prefer Lea & Perrins, but French's is cheaper and not aged as long, so it doesn't have as deep a flavor and isn't as dark.
@shaneparrish1987
8 жыл бұрын
That's the Number 1 on the menu at Runza,which is a fast food chain in Nebraska. Went to one last year while visiting my Mom. It's a pretty good place to eat if you're in those parts.
@neurocosm
8 жыл бұрын
Ha... I read just what you said in a book today, and that's why I am here :D
@TROYCOOKS
8 жыл бұрын
Hey Shane, I will definitely try a Runza if I ever visit Nebraska. I may be going next year to visit my friend Dan from Smokey Goodness. Thanks for the info!
@shaneparrish1987
8 жыл бұрын
They have a great swiss & mushroom burger at Runza's
@cindyalovett6743
8 жыл бұрын
Well bless your heart. I am in the process of making meatball and philly cheesesteak ones right now and needed a little guidance. Awesome!!! Thank you so much.
@TROYCOOKS
8 жыл бұрын
+Cindya Lovett Hi Cindya, I am happy to hear that you got some inspiration from my video. I bet your Runzas turned out fantastic!!! They sure sound good!!!
@cindyalovett6743
8 жыл бұрын
They we're awesome. The whole family loved them. Thank you so much for the guidance.
@TROYCOOKS
8 жыл бұрын
+Cindya Lovett Fabulous!!!! Glad to help you out with them, but you did all the work, so congrats!!!
@brettbarce8563
6 ай бұрын
You got my subscription for your spatchula funger, and your cleaning the fork with your fingers!! My kitchen skills to the tee
@TROYCOOKS
6 ай бұрын
Hey Brett, I appreciate the sub and am glad you enjoy having some fun in the kitchen like I do. Have a wonderful Summer and Cheers to ya!
@TROYCOOKS
11 жыл бұрын
Hi Kim, I made these to be as authentic as I could after watching quite a few videos and reading up on some online recipes. The dough recipe I made was very close to the recipe found at YT user TatyanasEverydayFood. The filling can be pretty much anything, but most folks use beef, cabbage, onion, and sometimes potatos and cheese. I think I could have sweetened the dough a bit more, but the filling was really great how I made it.
@TROYCOOKS
11 жыл бұрын
Thanks Joe! Yeah man, kick it up a few notches with some extra spices & heat. I gotta work on getting the dough to have more flavor, but the filling was awesome. I may add some diced tators to the filling next time.
@jackster28
11 жыл бұрын
Had a friend do a road trip to Nebraska last week end,(we live in Ohio) he told me to look up the Runza. Nice video. Appreciate it.
@malisawilliams1134
8 жыл бұрын
You can use Lipton onion soup mix instead of the onion, They are very tasteful
@TROYCOOKS
8 жыл бұрын
+Malisa Williams Thanks for the tip. I will try that next time!!!
@violetwrath5173
6 жыл бұрын
Malisa Williams no
@jimbroderick7446
6 жыл бұрын
Malisa Williams
@FatNebraskaMom
Жыл бұрын
Omaha here. Runza is one of the weird Nebraska things. I like the mushroom and swiss.
@TROYCOOKS
11 жыл бұрын
Yes Jason, you could use store bought dough. I almost used Rhodes Frozen dinner rolls, but decided to make homemade dough.
@TROYCOOKS
11 жыл бұрын
Yes, I have heard of Bierocks and putting cheese in them. Very good comfort food for sure!
@deke441
11 жыл бұрын
Bacon in them. YES. Around here there called Bierocks pronounced beer-ocks. A lot of people around here put cheese in them. Serious comfort food.
@armanflint
4 жыл бұрын
"T-Runza" - You made your own version. The crust is the most difficult to get right. Bread flour is probably what was originally used. Runzas are a re-creation (Someone else's recipe tweeking) of the Bierock. Good attempt!
@gujratibhai4
11 жыл бұрын
Very nice recipes. Thanks. I like the way you explain everyting.
@sunnohh
8 жыл бұрын
Looks pretty excellent, native Nebraskan here!
@TROYCOOKS
7 жыл бұрын
Thanks very much! I tried to make it fairly authentic as best I could. LOL Glad you enjoyed the video and I appreciate you watching!
@sunnohh
4 жыл бұрын
So, this has literally become my go to recipe, friends say it’s better than the “real” runza’s thanks!
@reboot_2.00
4 жыл бұрын
In Alberta, Canada the Germans from Russia that came north and settled added another name besides the rest: krautbrot. (literally "cabbage bread")
@TROYCOOKS
11 жыл бұрын
Hi Angie, it was really some nice dough. I did put it in the oven to help it rise, but hadn't thought about putting water in there too. I did see the recipe on imstillworkin's channel, but she made the dough a little different than I did. I would make these again, but add more sugar to the dough.
@richardgil554
5 жыл бұрын
Looks good, can’t wait to try it for myself
@gwendodson2602
10 жыл бұрын
Thank you for your video! I made these tonite but had trouble keeping my dough together. I found your walk-through which will definitely help me with my 2nd batch!! :) I lived in NE for only a few months, but learned that one of the "secret" spices is nutmeg. It must be paired with Worcestershire to make that really interesting flavor, along with a heavy dose of black pepper. Again, thank you! My next batch will be much better!
@TROYCOOKS
10 жыл бұрын
Thanks Gwen, practice makes perfect. I'm sure you'll get the hang of it. Thanks for watching!
@N0MWU
8 жыл бұрын
We just make them with ground pork sausage and beef onions and cabbage with a bit of garlic. They never were suppose to be spicy just warm food for cold weather.
@TROYCOOKS
8 жыл бұрын
+N0MWU Mmmm, your version sounds really good. Thanks for sharing!!!
@N0MWU
8 жыл бұрын
This place was the one we always went to in Nebraska. They have more than one style of Runza might give you some ideas. www.runza.com/menu/section/runza-sandwiches;jsessionid=D22FFCA697FCBFE8A1E7A47FCD3CB4DD.worker5a But when we made them at home they were always pretty plain.
@tigershadow5601
4 ай бұрын
Love this! Looks good!!!
@MoonshinesRoadhouse
11 жыл бұрын
Wow Troy...that looks Awesome man ! Like a pistolette. hey.....add some hot sauce to that stuffing next time......LOL !! Oh and try Frenches worstershire sauce. It's a little thicker and has a bold peppery flavor. I think you would like it. Excellent Cook man !!! maybe we can do that when you come down....???? love you man !!!
@auntie9077
4 жыл бұрын
Sure looks tasty ....like how you served carrots whole!! "66"
@honey55379
9 жыл бұрын
Excellent! Thank you
@TROYCOOKS
9 жыл бұрын
Glad you enjoyed the video Joy. Thank you for watching!!!
@Sheila6325
8 жыл бұрын
There is 1/2 cup of sugar in my dough recipe. It's supposed to be a sweet dough. Great Video!
@TROYCOOKS
8 жыл бұрын
Hey Sheila, I appreciate the tip. I had never made or had Runzas before, so I didn't know what they were supposed to taste like. You are right though, they would have been better with a little sugar in the dough. Thanks again and I appreciate you watching!
@Sheila6325
8 жыл бұрын
T-ROY COOKS Yours looked so good I didn't want to mention it, but thought it couldn't hurt to let you know. I'm getting ready to make some now too! Bless, Sheila
@christykaka379
9 жыл бұрын
Hey, we followed your recipe and they were yummmo!
@TROYCOOKS
9 жыл бұрын
Hi Christy, I am glad you enjoyed the Runza's. You made my day! Thanks!!!
@KountryStateOfMind
8 жыл бұрын
Goes to show you can't judge a book by it's cover, my friend who lives in Nebraska (BTW she calls them Runzas) was telling me about these. I told her that sounded gross. Well now I have to make them after seeing you making them. Looks better than it sounds. Thanks for teaching me a lesson! :) I was wondering what you think about leaving just a bit of crunch to the cabbage sorta like egg roles.
@TROYCOOKS
8 жыл бұрын
+swampmammytheone They are a bit different than what I'm used to, but I found them to actually be pretty good. You'll have to try them and see for yourself. Thanks for watching and I hope you have a wonderful week!!!
@KountryStateOfMind
8 жыл бұрын
+T-ROY COOKS Thanks you have a wonderful week as well
@SouthernCoastalCookingTM
11 жыл бұрын
I really like this recipe. I am going to have to make it and sub in some gulf coast ingredients.
@Booger500us
11 жыл бұрын
Beautiful Mr.T!! everything taste bettah with cheddah eh :)
@TROYCOOKS
11 жыл бұрын
I appreciate you checking out my videos and thanks for the kind words Suleman.
@lindalober4353
5 жыл бұрын
Looking good until you put the garlic in, I can omit that right......the dough looks great and so pliable! The background noise is distracting! You put on a great presentation!
@sarahsuhar4161
2 жыл бұрын
Wow that looks totally awesome thank you for sharing I'm also thinking about doing videos on KZitem. God bless you have a blessed evening
@TROYCOOKS
2 жыл бұрын
I appreciate you watching and hope you do get into making cooking videos Sarah. I wish you much success if you do. God Bless you!!!
@Eagleangie1
3 жыл бұрын
An curious why you didn't just cut the dough into pieces and make smaller rounds? Everything else is great tho! Like the recipe!
@SimonSays1776
9 жыл бұрын
Another good video. They look like a lot of work for maybe not so much payoff, though.
@TROYCOOKS
9 жыл бұрын
They are a lot of work, but they are pretty tasty! Looks like you were having a T-Roy Cooks marathon? LOL I appreciate it very much!
@SimonSays1776
9 жыл бұрын
T-ROY COOKS I was! Like I said, I really enjoy your videos. I don't know if it's the recipes or your kitchen or your voice lol, but they're very enjoyable, calming even. It's just a real guy cooking, and I like that.
@TROYCOOKS
9 жыл бұрын
Simon Says That's nice of you to say! I hope it is my voice because we just changed the colors in our kitchen within the past few weeks. LOL We also put down cork flooring throughout the house. Plus, we had our pool refurbished with new plaster coating and that just got finished a couple days ago. All kinds of changes going on at my house. The kitchen is much brighter now and I'm loving the cork floors.
@AussieAngeS
11 жыл бұрын
Oh yummo Troy! Love this recipe. That dough looks awesome to work with and I love the simple filling inside also. I watched another youtuber make these, she's called "imstillworkin" not sure if you know her channel but she's from the south and that's the only video I know that has also made these Runzas. The way I make my dough rise faster is to place it either in the oven or microwave covered with a little cup or plate of boiling hot water in the corner , and it creates steam, making the rise
@pattikemp-gettmann9646
Жыл бұрын
I put pepper flakes and fennel seed. None of that W sauce or beef bullion. Less salt
@marizensoul8410
4 жыл бұрын
the broth was not able to cook out as much as it should have because you cooked it with the lid on.....and you are not supposed to over cook the cabbage either so thats why so much moisture lol
@gwenielongviewtravels9219
4 жыл бұрын
We called them pasties in Butte MT.
@TROYCOOKS
11 жыл бұрын
Thanks very much deke. Gravy makes everything better. It's like bacon! LOL
@losoj30
4 жыл бұрын
"Definitely needs more salt" 🤣🤣
@jasongar8
11 жыл бұрын
I wonder if you could do this with puff pastry or crescent roll dough? Nice work Troy!
@daylightmoon7285
3 жыл бұрын
Some people use store bought dough or even canned biscuits.
@TROYCOOKS
11 жыл бұрын
Ha, never heard that one before! That's good I hope? Hehehehee
@papercuts777
11 жыл бұрын
Damn fine looking! We have something close out here called Samosas for 1.29 each at the deli but not near as good as those, I'll bet.
@DeviJoon
4 жыл бұрын
Lawry salt is the trick
@marizensoul8410
4 жыл бұрын
Bierock pronounced like bear rocks
@Justinofalltrades1
11 жыл бұрын
you kinda sound like mitch hedberg!
@mikekimmen4730
2 жыл бұрын
Me thinks you also put too much cabbage in also. True "Runza's" don't have that much cabbage.
@Steve-wm1ph
Жыл бұрын
Anything under 110 degrees will not kill the yeast….
@JboCapone
2 жыл бұрын
Filling looks mushy. --should be more grainy.
@DyAnnJacobs
2 жыл бұрын
you need to raise your bread after you fill it. also you don"tb roll the bread out so muuch after the first rise. you kida overworked the bread and made it tough.
@sandranatali1260
Жыл бұрын
Your history is wrong.. look to the history of germans from Russia. Volga germans brought this meat/cabbage/onions bun to the USA.
@kathypeters1204
3 жыл бұрын
Not even close to a Runza
@TROYCOOKS
11 жыл бұрын
I appreciate you checking out my videos and thanks for the kind words Suleman.
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