(This is a repeat of a family favorite from several years ago. If you substitute a yeast dough, and make individual rolls, it can approximate the Runzas found in Nebraska.)


1 recipe favorite pie crust (double)

1 cup carrots, sliced ˝ tsp. leaf savory, crumbled

1 envelope instant brown gravy mix

2 cups green cabbage, chopped 1/4 tsp. pepper

2 T. butter or oil 2 T. chopped parsley

1 lb lean hamburger (or soy sausages) 1 egg, beaten with 1 T. water

1 cup onion, chopped 1 tsp. salt

1 cup hot water


Prepare pie crust and chill or set aside.


Sauté onion, carrots, and cabbage in hot butter or oil in large skillet, stirring often until tender and slightly browned, about 15 min. Remove to large bowl. In same skillet, sauté meat until it loses its pink color. Lower heat, stir in water, cook and stir to loosen browned bits. Stir in gravy mix, parsley, salt, savory, and pepper. Cover, simmer 5 min. Add to vegetables.


Roll pastry to make double crust for 9” pie pan. Spoon meat and vegetables into pastry in pie pan and cover with top crust. Press edges together and crimp. Brush egg and 1 T. water (mixed) over the pie. Make steam slits. Bake at 400°F for about 30 min.