Last weekend I bought a cabbage because I wanted to try roasted cabbage slices. (They were pretty good.) The thing is, I needed some other food items to use up the rest of the cabbage. I made and froze a batch of my grandma’s barbecue pork that uses cabbage, some was for the fish tacos, and Sunday? Sunday I made homemade Runzas.
Runzas are a local thing. The best way I can describe them is kind of like a meat and cabbage hot pocket, but in a soft bread envelope – not crispy.
I didn’t know that there was a special bread dough recipe involving milk and eggs – I just did my standard no-knead bread.
It turns out that they were pretty fun to make. I read the very helpful hint to roll out a circle of dough, then put it in a small bowl so it’s easier to fill and seal up. That part was pretty great.
They were alright. The bread was pretty crispy, but I just ate it with a knife and fork. Before we dug in, to go along with some undercooked onion rings and hash browns, Lloyd and I co-wrote the future hit song, “Ohhhhhhh, there’s not enough ketchup in the world to choke this down. (This down.)” There’s more, sung roughly to the tune of “Froggy went a’courtin'”.
Anyway, we had to eat, because we needed to get on to the Dry Concrete portion of the day. Stay tuned.