Homemade Runza (Meat and Cabbage Pockets)

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Homemade Runza Recipe | KansasCityMamas.com

Nebraska is a little weird.

We have a weird college football mascot.

We do pointy-finger waves when we see people on gravel roads.

And everyone in the state is knowledgable about a weird meat and cabbage pocket called a Runza.

But until a year ago, I would have to take a small road trip to get my Runza fix, so I worked, and worked, and worked until I found a recipe thatĀ mimicsĀ the beloved Nebraska sandwich.

(PS: This is not a bierock. No matter what anyone tells you. They are different.)

What about you? Do you have a favorite recipe from home? Share it with us via the comments or on the Kansas City Mamas Facebook Page.

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  1. Michelle says

    Thanks for this recipe. We take a small cooler with us to visit my fam in Omaha so we can stop and get frozen Runza’s and bring them back to KC with us.

  2. Becky Perrett says

    Did you know Runza opened a location in Mission, Kansas (KC) last year? You don’t have to make your own – just visit 6751 Johnson Drive.

    • says

      Becky – Thanks. I knew about the new location (there is also one in Lawrence), however I will still probably make my own since I’m cheap and like having them on demand.

  3. Amy says

    Thanks for sharing , Kelly ! This is so ironic because I just tried this tasty little sandwich after driving by their new location off Johnson drive (yes , they are now local!!) Thats a bit of a drive ( not as far as Nebraska , at least), so I will be excited to try whipping up my own batch!!

  4. Christina says

    My now husband slaved to come up with homemade Runzas to bring to my house in San Antonio for a NU/OU game watch party (our first sort of date). They were awesome and a sweet memory for me and I can’t wait to share your recipe with him to compare approaches. I do have to ask, now that I live up here, do ya’ll know there is now a Runza in Mission on Johnson Dr. now? It is right by my office so I must be living right! Still fun to know how to make them at home, though. But, either way, no more cooler trips to NE required! :)

    • says

      I’ve done that too. But I have to admit that this dough is better. It’s softer and a bit sweeter. Really it is just yumminess in flour form.

  5. Janell says

    I have used frozen bread loaves, thawed and let them rise until doubled. It makes about 6 Runza’s per loaf. I too am a crazy Nebraskan that has been away from home for way too long.

  6. Andrea says

    have you made these ahead of time and frozen them? I was thinking of making a bunch for a party and wondered if that was an option.

    • says

      Yes, ma’am. I usually half-bake them (so for half the time), then freeze them, then pull out of the freezer, thaw and bake for full time. They come out great.

      • Andrea says

        Perfect! Thanks so much! My best friend and I are both nebraska natives and are planning to make a bunch of these together to freeze!

  7. Jason says

    That is too a Kraut Bierok… sorry. I also am from Nebraska and enjoy these. The recipe originates from the German settlers so, sorry you’re wrong in that statement. Thank you for the recipe.

  8. monica says

    Yes.. not sure why it is different than a bierock? I make these.. dough little different tho from an old family recipe.. but same inside ingredients.

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