And it was a success!
I used no cabbage contrary to the traditional recipe, and instead used hamburger and onions as a filling. I made about 3 cups of broth with beef base and added flour to make a slurry so the filling would have some moisture. It thickened nicely, so the filling was not runny at all, but had a hearty gravy like consistency.
I had a good bit of dough left, so whipped up some brown sugar and cinnamon, buttered the dough, rolled 'em up, sliced and baked them, made some glaze with Splenda and corn starch and had a great desert after the Runzas !
I used no cabbage contrary to the traditional recipe, and instead used hamburger and onions as a filling. I made about 3 cups of broth with beef base and added flour to make a slurry so the filling would have some moisture. It thickened nicely, so the filling was not runny at all, but had a hearty gravy like consistency.
I had a good bit of dough left, so whipped up some brown sugar and cinnamon, buttered the dough, rolled 'em up, sliced and baked them, made some glaze with Splenda and corn starch and had a great desert after the Runzas !
