GF Cabbage Burgers (Runza)

We stumbled upon Cabbage Burgers a few months before we received the celiac diagnosis’s. We were so disappointed to no longer experience a recipe we felt we had been missing our whole lives (yeah, these are that good). A few months ago, my Dad and I experimented with some dough and developed this recipe…they are just as good as the gluten filled version (though a bit more work)!

Tips: This recipe works best with a few specialized tools- KitchenAid Stand Mixer, electric skillet, silicone baking mat. I usually double the recipe for the filling and freeze the other half. That way I save time the next time I want to make them. This recipe makes about 10 burgers.

The Dough:

1 cup warm milk (heated in the microwave for about 1 min)
1/2 cup warm water
2 tbsp sugar
1 packet dry active yeast
2 cups rice flour
1 cup tapioca flour
3 tsp xanthan gum
1 1/2 tsp salt
1 egg yolk
2 tbsp olive oil
1 tsp vinegar
3 egg whites, slightly beaten

1. In a small bowl, combine warm milk and water. Stir in sugar and yeast. Set aside until it begins to foam (10-15 minutes). Preheat the oven to 200*- once it reaches 200* and before placing the dough in turn it off. You are just creating a warm place for the dough to rise.

2. Combine flours, xanthan gum, salt, and egg yolk into the Kitchen Aid mixing bowl and blend briefly on low.

3. Once the yeast mixture foam, mix it into the flour mixture. Then, add oil, vinegar, and egg whites. Beat on high for 3 minutes.

4. Cover mixing bowl with a kitchen towel and place in the pre-warmed but turned off oven. Allow to rise for 1 to 1.5 hours.

The Filling:

1/2 head green cabbage, shredded or finely chopped
1/2 onion, diced
1/2 lb. ground beef
1 tsp Worcestershire sauce (Lea & Perrins is GF)
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper

I have found it easiest to cook the filling in an electric skillet- though you can do it on the stove if you prefer. Brown ground beef and season it with salt, pepper, garlic powder, and Worcestershire sauce. Once browned, add cabbage and onion. Cook until cabbage is wilted and onions are clear. The filling takes about 30 minutes to cook from start to finish.


1/2 cup shredded cheddar cheese
Rice flour (to keep dough from sticking)
Butter, melted

Preheat oven to 375*. Thoroughly wet your hands in an effort to keep dough from sticking to you- it will be very sticky! Prepare a silicone mat with a dusting of rice flour. Divide dough into 10 equal balls or grab one small handful of dough to start. Flatten the dough ball, using only your hands and flipping to keep rice flour coating even around all of the dough. Once it is flattened evenly into a roughly 4 inch circle, add a pinch of cheese to the center and top with 3 Tbsp of filling. Pull the sides up, careful not to tear holes, until the filling is completely enclosed. Then place it seam down into a greased 9×13 glass pan. Repeat until all 10 burgers are complete- re-flouring the mat frequently. Brush the top of each each burger with butter.

Bake at 375* for 25-30 minutes or until golden brown. If you like an extra buttery taste, brush with butter again right before serving.




One response to “GF Cabbage Burgers (Runza)

  1. These are the bomb!! I made them for my Celiac husband, and also sent a couple down the street to his Celiac father and received kudos from him. The bread dough is light and fluffy when finished and tastes wonderful. It is a very delicate dough so be careful not to tear when wrapping your filling. Also, the dough is very–I mean very, very, very–sticky. I had better luck spraying my hands several times with a Pam-like olive oil spray instead of wetting my hands. Make these now. They are worth your time and effort. Thank you, Kelli!!

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