In Nebraska they call them runzas. Much larger when they're made at our house. I'll try to remember this thread next time we cook them
probably about the same time our school cook started making them, they were one of my favorites, our cook made the best bread I have ever hadI was introduced to them in elementary school. Back in the 70's when schools still made food from scratch, the ladies would cook from family recipes. Luckily there was plenty of German heritage in the area so bierocks were on the school menu every few weeks. Absolutely love them! Fastfood chain Runza in the Kansas/Nebraska/Iowa area sell something similar, but not as good as the cooks from school.
No self-respecting Anglo would eat anything other than a Poughman’s Lunch every day.
Ain’t no Kraut gonna feed me no over-engineered cabbage bun.
Never heard of them until now. I'm thinking there may many more ingredients that could be included to make these vs just meat, onion and cabbage.
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