Cabbage-Beef Stuffed Bread Buns (Runza) - cooking recipe

Ingredients

3 (1 lb) frozen bread dough, thawed
5 lbs lean ground beef
1/4 cup water or 1/4 cup beef broth
1 large head green cabbage, chopped into pieces
2 onions, finely chopped (or use 1 large onion)
2 tablespoons fresh minced garlic
1/2 - 1 cup grated parmesan cheese (or to taste)
2 teaspoons seasoning salt (or to taste) or 2 teaspoons white salt (or to taste)
2 teaspoons fresh ground black pepper
melted butter

Preparation

Divide each loaf of the frozen bread dough into 6 even pieces (you will have 18 pieces).
Roll each piece into balls; cover with a clean tea towel and set aside.
Crumble the ground beef in a large pot over medium heat; cook stirring until no longer pink; drain all fat.
Add in water or beef broth, cabbage, onion and garlic.
Reduce the heat to medium-low and cook stirring occasionally until the cabbage is soft.
Drain all liquid very well (important the you must drain very well!).
Mix in the 1/2 cup Parmesan cheese (add 1/2 cup to start, adding in more later to taste if needed) seasoned salt, startind with 1 teaspoon seasoned salt and add in more to taste and lots black pepper; stir to combine well; set aside.
On a lightly-floured board roll each piece of dough into 5-inch squares (does not have to measure exactly).
Place about 3/4 cup of the cabbage mixture into the center of each square.
Fold the dough over and pinch to seal.
Place onto a greased baking sheet seam-side down.
Bake at 375 degrees F for 15-18 minutes or until golden brown.
Remove and brush each with melted butter.
Serve hot or warm.