around this part of the country we have a fast food chain called "Runza". it's a pretty typical burger joint with the usual accompaniment of chicken, salads & fries. and while i would say that they are decently good, the real thing that i love (and miss terribly since going gluten free) is their name sake, the Runza sandwich.
ground beef, onions & cabbage rolled up in homemade bread. i like mine with cheese. or swiss & mushrooms. both are very good.
and while they are super yummy, the place isn't exactly cheap. especially for a family with growing boys. so, i copied my momma (such a smart lady) and made some at home. after all, a head of cabbage costs, what? .80 cents?
now, you could take the time to roll out your dough and fill all the individual sandwiches (which i've done before), but i find it a whole lot easier to make it as a casserole.
1 1/2 lbs (or so) ground beef
1 head of cabbage
salt & pepper
seasonings (i like thyme, sage & marjoram)
bread dough or crescent rolls
toppings: cheese, mushrooms, etc.
brown your onions and ground beef in a large pot over a medium heat, making sure your meat is completely cooked. chop your cabbage, add cabbage & seasonings to your pot and reduce the heat to low. cover and allow cabbage to wilt and cook, stirring occationally. once cooked, pour into deep 9x13 pan or 2 9x9 pans. top with your bread dough or a couple tubes of crescent rolls. bake at 350 for 15-20 minutes, until top is golden and filling is warm.
i like to use both red & yellow onions. i think it makes the flavors interesting and, well, those are what i have left from my garden last year (yes, i still have onions in my basement from September).
when you chop your cabbage, you don't have to mince it. i like to cut it into quarters and then chop each quarter into thin strips, then just slice through the strips here and there so i don't have long cabbage "noodles".
this is what a whole head of cabbage looks like chopped. it's a lot. cuz that's a big bowl. see my 10" chefs knife laying next to it? yeah, it's a lot of cabbage.
oh, and when using that whole head of cabbage, make sure your pot is big. i have a 6 qt stock pot and it all barely fits. stirring is a bit tricky. but don't be afraid of a mess. messy cooks are the best cooks. :)
while crescent rolls are super tasty and easy, i don't have that luxury since they are chuck full of things my family can't eat. so we have found Bob's Red Mill Homemade Wonderful Bread Mix is a great alternative. while my cabbage is cooking, i mix it up. then i plop globs of it on top of the filling and spread it flat with a table knife.
tada! all pretty and golden, fresh from the oven.
p.s. while the process might sound long and intense, it really isn't bad. i like to make it earlier in the day, and keep it in the fridge until about 30 minutes before supper, when i pop it in the oven. or i will go ahead and bake it and then toast it up a little before we eat. and because it makes a lot, this is a great recipe to split into 2 pans and take one to someone who might need a night off from cooking.