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Maybe you’ve never had a Runza. If you’re an adult and you’ve never tasted one, you probably wouldn’t be too impressed. To fully appreciate a Runza–a fast food, breaded meat pouch filled with ground beef, cabbage, onions, and American cheese–there needs to be an element of nostalgia. “Remembered flavors” produce some of the strongest sensory emotions, as much as seeing an old photo of your childhood home, or running your fingers along the fuzzy fur of the teddy bear your grandmother gave you when you were 4. Remembered flavors are the definition of comfort food. They evoke a sense of peacefulness, security, and most importantly, home.
Nebraska is my home. Born and raised, I’ve lived here for all 32 years of my life. I’m not sure when the first time I had a Runza was, but I’m guessing, along with most Nebraskans, it was as soon as I could chew. When I became vegetarian 12 years ago, I relegated Runzas to a thing of my past, a comfort food I would never taste again, until just a few months ago when I was perusing a coworker’s Facebook and saw she had posted this recipe.
I made it the very next day. I used cheddar cheese at first, then a few days later, already addicted, tried swiss. They were both good, and both almost satisfied that childhood remembered flavor, but I finally did some research and discovered Runza itself uses American on its infamous Cheese Runza. I took one bite, closed my eyes, and after 12 years going without, Runza was finally back in my life.
Speaking of American Cheese: The secret to this dish is ignoring that small voice inside your head whispering screaming, “THAT IS WAY TOO MUCH AMERICAN CHEESE!” Runza, Inc. doesn’t listen to that voice, and neither should you. This is comfort food, after all, and one pan of this stuff will be your dinner, lunch, and leftovers for days.
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Vegetarian Runza Casserole
Ingredients
- 1 package Morningstar Farms crumbles
- 1 head green cabbage, cored and large dice
- 2 yellow onions, diced
- 8 oz American Cheese
- 2 tubes crescent rolls
- 2 T butter (I use Earth Balance)
- salt and black pepper
Directions
Preheat oven to 350 degrees. Melt 2 T butter in large stock pot. Add entire head of chopped cabbage, 1 t salt, and 1/2 t pepper. Saute on medium heat with lid on, stirring frequently until cabbage is very soft, about 20-25 minutes. Do now allow cabbage to brown much at all. For the last 5 minutes of sauteeing, remove lid to release moisture so that cabbage is not too watery. While cabbage is cooking, sweat onions in 1 T canola/vegetable oil. You want the onions to retain a bit of crunch. Add Morningstar Farms crumbles and heat through. Set aside. When cabbage is done cooking, combine beef/onion mixture to cabbage and mix well. Season again with salt and pepper, to taste. Layer one roll of crescents flat on the bottom of a 9×13 casserole dish (no need to grease). Spread cabbage/MSF crumble mixture on top. Put a single layer of the 8 oz of American cheese slices to completely cover the mixture. Top with remaining tube of crescent rolls, spread flat. Bake at 350 for 15-18 minutes until crescent rolls are golden brown.