📝 Instructions
= Recipe
1. Mix 1 cup water (warm but not hot), 2 tbsp olive oil, 1 tbsp sugar, 1 tsp salt, 360 g bread flour, and 2.25 tsp instant yeast together (wet ingredients first), knead until it comes together, and rest covered for 1 hour. An oven with the light on works as a warm place in a pinch. Alternatively, use a bread machine's "dough cycle" for this step.
2. Punch down dough and separate into 6 roughly 100–110g balls. Cover again and let rise for 10 minutes to 20 minutes.
3. Meanwhile, brown 1 lb ground beef in a skillet and season generously with salt and pepper. When about halfway browned, add in 1 small onion (diced) followed by 1.5 cups cabbage (diced). Sauté for 10 minutes until most of the water is completely boiled out — otherwise it will make the runzas soggy. If still a little wet, drain in a colander. Let cool.
4. Flatten each dough ball with a rolling pin to about 3mm thick. Put about 1/2 cup filling and 125 g cheese in the center — fill more than you think you ought to. Pinch to close and place pinched-side-down on a lightly oiled baking sheet.
5. Bake at 350°F for 30 minutes to 40 minutes, until golden brown. Brush with 1 tbsp butter (or an egg wash) when done and let cool at least 10 minutes.
