Runza Casserole

I can't believe I have never blogged a recipe for bierocks. This are a pocket of bread stuffed with ground meat, cabbage, and usually cheese. I learned about these when I was in college. I'll have to blog the recipe next time we make them.

What I like about bierocks and now this runza casserole, is that they are excellent recipes for using the cabbage my husband insists on growing each year. I always shred it and freeze it to easily add in to recipes such as these or Chinese food like General's Tso or lo mein. I'll have to blog those recipes soon too. 

Last year my husband grew 4 heads of cabbage so I'll probably need to use these recipes a couple of times.The original recipe for Runza casserole came from here.

Runza Casserole

Crust:                                                             

1 1/4 teaspoon yeast

2 tablespoons sugar

1/2 cup warm water

1 1/2 cup flour

1/4 cup butter, softened

Filling:

1 lb ground beef

1 onion, chopped

1 small head shredded cabbage (I use frozen cabbage)

1 tablespoon garlic powder

2 teaspoon cumin

1 teaspoon chili powder

salt and pepper to taste

cheese (velveta, pepper jack, cheddar, etc)

egg wash (1 egg and 1 tablespoon water) optional

1. Combine yeast, water and sugar and let sit until foams, approx 10 minutes. Add flour and butter. Knead for 5 minutes with additional flour if necessary. Place dough in a warm area and allow to double, at least 1 hour.

2. Cook beef and onion on medium-high in a large skillet. Drain and discard grease. Add cabbage, cook until wilted, approx 10 minutes. Add seasonings.

3. Preheat oven to 350.

4. Split dough into 2 pieces. Roll out into circles. Press on into greased  8x8 casserole dish. Add hamburger mixture. Place sliced cheese on top, as much as you prefer. Add second circle of dough. Pinch crusts together like a pie to seal. Brush on egg wash. Cut vent slits.

5. Bake until golden brown, approx 20 minutes. Cover with foil and cook additional 15 minutes. Cool for 5 minutes.  

**I froze mine before baking then unthawed 24hours before baking. I cooked about 45minutes to brown the crust.

Kale, Sausage, and Cannellini Bean Soup

This soup does not photograph well but it is so delicious. In fact, I could go for another bowl right now! 

This recipe comes from my Bible study, "What Love Is" by Kelly Minter. This is my kind of Bible study, learn about God AND yummy food! I had the ladies in my small group over to try out the recipes. Unfortunately, the weather didn't cooperate and a blizzard prevented them from joining us. However, some local college students were already out and decided to come over. I enjoy living near the university and the opportunities it opens up to our family.

Kale, Sausage, and Cannellini Bean Soup

By Kelly Minter

1/4 cup extra-virgin olive oil

6-8 cloves garlic, thinly sliced (I used 1 tablespoon minced)

2 teaspoons dried oregano

1 (6 ounce) can tomato paste

2 tablespoons red wine vinegar

shaved parmesan cheese for on top

2 (15 ounce) cans cannellini beans, drained

2 1/2 quarts chicken stock, more if you want a brothier soup

1 lb Italian sausage (Kelly prefers 4 sausage links, I used ground)

1 large bunch kale, large ribs removed, chopped (I could only find baby kale which worked well)

1. Cook sausage in a stock pot. I then put it in a crockpot since I was having a luncheon the next day.

2. Add oil to stock pot.

3. Add garlic and oregano, saute until translucent.

4. Add vinegar and tomato paste, cook another minute until the oil and paste has blended together.

5. Add beans and stock. Bring to a simmer. (I added everything to the crockpot at this point).

6. Add sausage. Kelly recommends adding kale 30-45 minutes before serving so kale isn't overcooked.

7. Season with salt and pepper to taste. Garnish with cheese.