Are you deep frying the schnitzel? It's a little expensive but there's no substitute for the result.
No, I use an electric skillet with about a half inch to inch worth of oil when I fry anything which isn’t very often so I think I really just need more practice.
When we traveled out west last year I discovered the delights of Runzas. It’s meat and cabbage stuffed bread rolls. I’ve tried a couple recipes online, which were good. Does anyone here have a recipe? We love them.
I do!
Sorry if my measurements aren’t exact. My mom taught me how to make these and the way she measures is more like “This looks about right” lol.
For the dough:
I use a basic dinner roll recipe. Frozen dinner rolls from the grocery work well too. Make enough for two dozen rolls.
For the filling:
1 lb. ground burger
1/2 head of green cabbage chopped
1 white onion diced
1 teaspoon whole caraway seeds
Salt and pepper
Olive oil
Egg and a little water for an egg wash before baking.
Start by getting your dough ready (or thawed according to the package directions). You’ll assemble the runza before the final rise.
Using a medium sized pot with a lid, brown the burger in a little olive oil and drain any drippings. Set aside.
In the same pot, add a little oil and the onion and cook on medium/medium-low with the lid on stirring occasionally. Don’t let them brown. You want the onions to get soft and translucent and “sweat” as the pro’s say.
Once the onions are cooked, add in the cabbage, stir, and put the lid back on. Stir occasionally until the cabbage is wilted.
Add the burger back into the pot and combine with onion/cabbage mixture. Add in the caraway seeds and salt and pepper to taste. I actually add in more caraway seeds than a teaspoon because I really like their flavor.
The mixture needs to cool completely. I put the filling into a bowl and stick it in the fridge for at least 30 minutes. If it’s not cool, it will make the dough soggy.
To assemble:
Each runza will need about three dinner rolls worth of dough or a little less than the size of a baseball, 2/3 cup I guess. Using your hands or a floured rolling pin, press the dough into the shape you want. The dough should be a little thicker than a quarter inch. (The traditional shape is to make the dough into a kind of oblong oval but I’ve made them in circles too.)
Fill the dough with a scoop of cabbage mixture, about a half cup (maybe more if you can fit it). If you’re doing a long runza, spread the filling like a log in the center of the dough. If you’re doing a circle, just place it in the middle. Pinch the dough closed over the filling, flip over, and place seam side down on a greased baking sheet. Repeat this process until the filling and dough are used up. I freeze any leftover filling.
To bake:
Preheat oven according to your dinner roll recipe. Allow the assembled runza to have their final rise. Once they’re risen, brush each one with egg-wash and put them in the oven until golden brown.