“Runza” Casserole… Mmm

You know the best thing about cabbage it can really make a meal delicious!  And if you live in Nebraska, you are very familiar with a Runza (R).

But individually stuffing bread can be very time consuming and some of us (mostly me) don’t want to spend that much time in the Kitchen. So I, like so many others, simplify things and turn this into a yummy casserole. Ryan can find you a beautiful head of cabbage and if you have a food processor, shredding your own head of cabbage isn’t hard – although I like to use my big Chef’s knife to cut it up. Enjoy!


  • 2 lbs. hamburger (I use deer)
  • 2 onions, chopped
  • 4 c. shredded cabbage
  • Salt & pepper to taste
  • 1 tube refrigerated crescent rolls
  • 1 lb. Mozzarella cheese, shredded
Pre-heat the oven to 375 oF. Brown the hamburger and onion in a large pan, then drain.  Return the meat to the pan, add 1/2 cup of water and add the cabbage to steam. Simmer until very soft- this may take awhile.  Mix the meat, onions and cabbage together.  Spread the meat mix on the bottom of a 9X13 pan.  Spread the cheese on top of the meat mix. Place crescent rolls on top and pinch together. Bake for 35 to 40 minutes. Cover last 10 minutes to soften crust. Perfect for Runza lovers and so much easier than making individual ones.

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