1 large onion, diced

4 cups shredded cabbage

Salt and pepper to taste

1 teaspoon caraway seeds (optional, adds a traditional flavor)

12 frozen unbaked roll dough pieces

1 tablespoon canola oil for sautéing

1/2 cup shredded Cheddar cheese (optional for added flavor)

Directions:

Preheat your oven as per the roll dough package instructions, usually around 350°F (175°C).

In a skillet, heat canola oil over medium-high. Sauté onions until they’re translucent.

Add ground beef, breaking it apart as it browns. Drain excess fat if needed, seasoning with salt and pepper.

Mix in shredded cabbage and caraway seeds, cooking until the cabbage softens.

Slightly thaw each dough piece and roll into a 5-6 inch circle on a floured surface.

Spoon about 1/3 cup of the beef mixture onto each dough circle, adding cheese if desired.

Fold the dough over the filling, pinching edges to seal, and place on a parchment-lined baking sheet.

Bake as directed on the dough package until golden brown, typically 20-25 minutes.

Let cool slightly before serving; the filling will be hot.

Variations & Tips:

Experiment with different cheeses like Swiss or mozzarella.

For a veggie version, substitute ground beef with mushrooms and lentils.

Omit cheese for a more traditional runza.

Fresh bread dough can replace frozen roll dough for a homemade touch.

Ensure edges are tightly sealed to prevent leaks, and avoid overfilling.

Freeze extras and reheat for a quick meal later.