Tuesday, October 5, 2010

Sturdy Homemade Food: Runsas

Dear guests,

This is the cabbage roll that I made for the Happy Movers on Monday.

I am including a list of suggested filling, which I have not tried yet but will when I am finished moving!

Runsas (Beef and Cabbage Buns with Cheese)
From Cook's Country 2009, April/May p 7

3/4 cup warm water (110 F)
1/2 c sweetened condensed milk or substitute
1/4 cup vegetable oil
2 tablespoons sugar
1 large egg
3-1/2 c all-purpose flour,plus extra for rolling out dough
2 packages instant or rapid-rise yeast (about 2-1/4 tsp ea)
1 teaspoon salt

2 tablespoons unsalted butter or bacon fat
1-1/2 lbs 90% lean ground beef, or chopped leftover chuck
1 large onion, chopped fine
1/2 small head cabbage, chopped, abut 3 cups (feel free to use more cabbage and less meat, etc)
Salt and pepper
8 slices cheese (I had some extra cheese so I made a few stuffed with just some slices of cheese)

Other filling ideas:
Cooked sausage-egg-bacon; cheese; BBQ beef; pulled pork; sloppy joe filling; "supreme" pizza filling; asian cabbage slaw fillings, pork, etc.

Dough: Lightly grease large bowl with cooking spray.  Mix water, sweetened condensed milk, oil, sugar, and egg in large measuring cup (the picture is the recipe doubled).

Mix flour, yeast, and salt in bowl of standing mixer fitted with dough hook.

With mixer on low, add water mixture.  After dough comes together, increase speed to medium and mix until shiny and smooth, 4 to 6 minutes.  Turn dough out onto heavily floured work surface, shape into ball, and place in greased bowl.  Cover bowl with plastic wrap or damp towel and let rest in warm place until doubled in size, about 1 hour.

Filling: Melt 1 tablespoon butter in large skillet over medium-high heat.  Add beef and cook until just beginning to brown, about 6 minutes, breaking up any large clumps.  Using slotted spoon, transfer beef to paper-towel lined plate.

Pour off all but 2 tablespoons fat from pan (or if you used chuck, add some more bacon fat). Add onion and cook until softened, about 3 minutes.  Add cabbage and toss until just beginning to wilt, 2 - 4 minutes.  (Or if you don't have large enough pans, do it all separately like I did!)

Return beef to pan and season with salt and pepper (or just mix in a bowl).  

Assembly: Adjust oven racks to the upper-middle and lower-middle positions and heat oven to 350.  Coat 2 baking sheets with cooking spray.  Divide dough into 8 equal pieces.  Working on lightly floured work surface, roll each piece of dough into a 7" circle.

Place one dough round in a deep cereal bowl and top with one slice of cheese.  Spoon 3/4 cup filling over cheese and pinch edges of dough together to form bun.

 Transfer bun, seam side down, to prepared baking sheet. Repeat with remaining dough, cheese, and filling, placing 4 buns on each baking sheet.  Cover buns with plastic wrap and let rise until puffed, about 20 minutes.

Baking: Bake buns until golden-brown, about 20 minutes, switching and rotating position of baking sheets halfway through baking time.  (To MAKE SURE they are complete, flip one over and poke at the seam, where the dough will be the thickest.  You don't want half-raw dough!)  Brush buns with melted butter and serve.

These microwave very nicely the next day.

Happiest baking days to you!

Mrs H
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