Runza

Ingredients

• 3 cupall-purpose flour$0.87
• 1 packactive dry yeast$2.69
• 1 tbspsugar$0.02
• 1 cupwarm milk$0.40
• 4 tbspunsalted butter$0.52
• 1 eachegg$0.62
• 1 lbground beef$5.84
• 1 eachyellow onion, diced$1.01
• 4 cupgreen cabbage, shredded$1.61
• 1.5 tspkosher salt$0.01
• 0.5 tspblack pepper$0.07
• Total for 4 servings$13.66

Most of the cost is ground beef ($5.84) and active dry yeast ($2.69). With oil, spices and staples already at home, the shop drops to about $10.07. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. In a large mixing bowl, whisk the warm milk, sugar, and active dry yeast; let rest for 5 minutes until frothy. Beat in the egg, 2 tablespoons of the melted unsalted butter, and 1 teaspoon of the kosher salt, then gradually stir in the all-purpose flour until a soft dough forms.
2. Turn the dough onto a lightly floured work surface and knead for 6 to 8 minutes until smooth and supple. Transfer to a lightly greased bowl, cover with a damp kitchen towel, and let rise in a warm spot for about 60 minutes until doubled in bulk.
3. While the dough rises, place a large skillet over medium heat and add the ground beef and yellow onion; cook for 6 to 8 minutes, crumbling the meat with a wooden spoon, until the beef is fully browned with no pink remaining and reaches 160°F (71°C). Drain off excess fat from the pan.
4. Stir the shredded green cabbage, remaining 0.5 teaspoon kosher salt, and black pepper into the skillet; cook over medium-low heat for 6 to 8 minutes, stirring frequently, until the cabbage is tender and wilted, then take the pan off the heat to cool.
5. Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper. Punch down the risen dough, divide it into 8 equal balls, and roll each ball on a floured surface into roughly a 6x4-inch rectangle.
6. Mound an equal portion of the beef and cabbage mixture along the center of each rectangle. Pull the edges together over the filling, pinch the seams tightly to seal completely, and set the pockets seam-side down on the prepared baking sheet.
7. Bake at 350°F (180°C) for 20 to 25 minutes until the dough is puffed and the crust is a rich golden brown. Brush the hot runzas immediately with the remaining 2 tablespoons melted unsalted butter.
8. Let the runzas rest for 5 minutes on the baking sheet so the juices settle, then serve warm.