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Ingredients

• ½ teaspoon [3 mL] active dry yeast
• 1 tablespoon [15 mL] warm water (110°F [45°C])
• ¼ cup [60 mL] sugar
• ¾ cup [180 mL] warm milk (120°F [50°C])
• ¼ cup [60 mL] unsalted butter, melted
• 1 egg, lightly beaten
• 2 to 3 cups [480 to 720 mL] bread flour
• ½ teaspoon [3 mL] salt
• ¼ teaspoon [1 mL] garlic powder
• 3 tablespoons [45 mL] lard or vegetable oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 pound [450 g] beef chuck, handminced or ground
• 4 cups [960 mL] green cabbage, shredded
• ½ teaspoon [3 mL] coarsely ground black pepper
• 1½ tablespoons [25 mL] coarse-grained mustard
• 2 to 3 dashes of hot pepper sauce
• 1 teaspoon [5 mL] Worcestershire sauce
• Salt to taste
• 4 ounces [110 g] cheddar cheese, shredded
• 2 tablespoons [30 mL] melted butter, for brushing the tops (optional)

Description

Immigrants To The Central Plains From Germany, Russia, And Luxembourg And Those Of Mennonite Heritage All Claim To Have Introduced The Stuffed Pastry Known Commonly As The Runza (bierock To The Mennonites, Krautbrot Or Krautrunzen To The Volga Germans Fro

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