I’ve been home for a couple of days now.. Mom is doing well and it’s time to go back to work tomorrow. Eick! Work! I can hardly believe that it’s been a week and a half. Anywho, I did some mad menu planning last night, and we did some crazy grocery shopping this morning. Now, I am stocked and set to go for a couple of weeks of deliciousness 🙂
First on the list is what I am going to refer to as Runzabattas. What, may you ask is a Runzabatta? It’s a ciabatta roll that is scooped out and turned into a Runza! If you have no idea what a Runza is, then you’re probably not from Nebraska, or you have never married someone from Nebraska.
So, without further ado….. Runzabatta….
- 3/4 lb of ground beef
- 1/2 small onion chopped fine
- 1/3 of a small head of cabbage
- 1 can of mushrooms
- 1 can cream of mushroom soup (I use red. fat)
- salt & pepper to taste
- a couple healthy pinches of thyme
- shredded cheddar cheese
- 8 Ciabatta rolls
- 2 T. olive oil
For the filling: Brown beef with onion, and drain. Then add the cabbage and saute until it is softened. Season with salt, pepper, and thyme throughout to your taste.
Meanwhile, slice the top third of the ciabatta rolls off, and scoop out the insides. Make sure you leave about a half an inch of bread all the way around.
Fill the rolls with one-third of a cup of filling, and sprinkle with shredded cheddar cheese. I think I used about a cup total. Brush the tops of the rolls with the olive oil, and bake beside the bottoms on a cookie sheet. They go into a 400 degree oven for about seven minutes. It doesn’t take very long because all you have to do is melt the cheese!
When done, put the tops back on, and dig in! I served this with cheezy orzo leftovers, some corn, and raw carrots. The verdict is that we really enjoyed them! They are not exactly like Runzas because the bread makes a huge difference. A Runza has a softer more traditional bread. These are crispy, and have a slightly difference flavor. Regardless, they will definietly satisfy a runza fix!