If you have a favorite Nebraskan recipe and would like to share it with the South Florida Huskers, please send them via our contact us form.

Here are a few recipes that we have received so far:

Sandy's Special Elk Creek (drink):

Equal parts of Vodka & Gin, 2 part OJ, Rose's Lime, and a splash of Sprite.


Jill Mortensen's mom's Runza recipe:

1/2 lb. ground beef
1 onion, chopped
2 cups chopped cabbage
2 tablespoon butter
1/2 tsp salt
1/8 tsp pepper
Brown beef and onions.  Wilt cabbage in butter.  Add to beef mixture with salt and pepper.  Roll dough very thin and cut into 6 or 7 inch squares.  Place about 3 tablespoons of meat mixture in center of each square.  Bring corners of dough to the center, pinch edges together and place smooth side up on greased baking sheet.  Let rise and bake at 350 degrees for 40 minutes.
4 1/2 to 5 cups flour
1/2 cup sugar
1 tsp salt
2 packages dry yeast
3/4 cup milk
1/2 cup water
1/2 cup shortening
2 eggs, room temperature
Measure 1 3/4 cups of flour into large mixing bowl.  Stir in sugar, salt and yeast.  Heat milk, water, and shortening until warm (120 - 130 degrees).  Pour into flour mixture.  Add eggs and beat with electric mixer at low speed for 1/2 minutes, continue beating for 3 minutes at high speed.  Stir in remainder of flour.  Dough will be soft and rather sticky.  Knead about 3 minutes until smooth.  Cover dough with plastic wrap and clean towel.  Let rest for 20 minutes, then shape as desired.


Sean Pagel's Runza recipe

For the dough, the easiest is to use the premade frozen bread dough.  This is what I'm sure a restaurant would use vs. my homemade method which takes an overnight in the fridge.  Cut the bread dough into 1/3 pieces after it is thawed
Filling: ( for approx 18)
1 tablespoon vegetable oil
2 pounds ground beef
1 small onion, chopped
1 head cabbage, finely chopped
1 cup of mozzarella cheese
1/2 teaspoon salt
1 teaspoon ground black pepper
1 can of mushroom soup (optional)
I like to use a can of mushroom soup and mozzarella cheese, but Runza restaurant doesn't do it this way.
To prepare:
1.  Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Stir in ground beef, and cook until crumbly and no longer pink, about 5 minutes, drain. Stir in chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes more. Add the chopped cabbage; cook and stir until the cabbage has softened, about 10 minutes. Add the mushroom soup (optional) and cheese and stir in.  Season with salt and pepper to taste. Simmer for 20 minutes. 
2. Let the filling cool and flatten the 1/3 pieces of bread dough.  put a few scoops into the dough and fold dough around it.  Ideally the runza's should be rectangular (about 3 inches wide by 6 inches long)


Ryan Mimick's Runza via Esther Hurlbut:

2 pounds hamburger
½ head of cabbage
1 onion chopped fine
Salt and pepper, garlic salt to taste
Hot roll mix or other bread dough
-prepare bread dough and allow to rise
-crumble and fry hamburger
-add onions, cabbage and seasoning
-mix thoroughly, continue to cook until cabbage has wilted
-cool mixture
-roll dough into golf ball size balls
-flatten, add mixture in the center
-wrap dough around the mixture, totally enclosing to the center
-place on cookie sheet about three inches apart
-bake about 20 minutes at 325 degrees until golden brown


Sylvia Heidenreich Cadwell's relatives Marguerite Chapin and Dorothy Heidenreiche's Runza recipe:

Marauerite's Runza Dough

1 cups milk & cup shortening
1 cup sugar, 2 tsp salt, 2 eggs beaten
1 cup warm water, 1 tsp sugar, 2 packs of yeast
7 cups flour
Scald milk. Add shortening and stir until shortening is completely melted. Let cool to lukewarm.
Add cup sugar, 2 tsp salt, and 2 eggs (beaten) - mix well.
Dissolve 2 packs of yeast and 1 tsp sugar in cup of warm water. Let set for 5 minutes.
Combine milk mixture and yeast mixture in a large mixing bowl. Gradually stir flour into milk/yeast mixture. Knead in remaining flour when dough can no longer be stirred. On a lightly floured pastry cloth continue to knead dough mixture until it is smooth and elastic - approx 10 minutes. Put dough in a large greased bowl. Cover and let rise for 1 hour. The dough should double in bulk. Punch dough in the center and turn over. Let rest for hour.
Take a portion of the dough, and with rolling pin, roll out to inch thickness. Cut into 6 inch squares. Place runza filling in center, fold sides together and pinch closed. Place on a greased cookie sheet with the pinched side down.
Bake at 350 for 20 - 25 minutes or until bread is golden brown. Place runzas on cooling rack and brush tops of runzas with shortening or butter. Cover with tea towels and let cool.
May be frozen~- wrap individually for freezer storage.
Dorothy's Runza Filling
4 pounds hamburger (85% lean) 2 medium heads of cabbage (approx 4 pounds) 1 to 4 onions (depending on your taste) - diced salt and pepper to taste
Crumble and brown hamburger with diced onions in a large pot. Add salt and pepper to taste. While meat and onions are cooking finely shred cabbage. When meat is cooked (do not drain) add cabbage, lower heat, and cover. Let simmer, stirring mixture frequently until cabbage has cooked and become limp. Drain grease from meat and cabbage mixture and let cool before assembling runzas.