Runza redo

Before I met my husband, I had never heard of a runza, let alone the popular chain restaurant of the same name that is all over Nebraska. On a trip to Lincoln last year, I asked him about the restaurant, but he said he wasn’t a fan of the beef and cabbage pies. I was intrigued, but I never got to try one. So when I ran across a recipe in Cooking Light that was based on a runza, but used Asian flavors, my curiosity got the best of me. I have no idea what a traditional runza tastes like, but these are delicious. I modified the recipe to use a whole head of cabbage, and that meant we had plenty of leftovers to stick in the freezer for later.

Click below for recipe