Preheat your oven to 375°F (190°C).
In a medium-sized skillet or frying pan, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, sautéing them until they become translucent and aromatic.
Stir in the shredded cabbage, salt, black pepper, dried thyme, and paprika (if desired). Cook the mixture for about 5-7 minutes, or until the cabbage has softened and wilted.
Set aside the skillet from heat and let it cool slightly.
On a lightly floured surface, divide the thawed bread dough into 8 equal portions. Roll each portion into a 1/4-inch thick circle or rectangle.
Use a spoon to put a lot of the beef and cabbage filling on one side of each piece of dough, making sure to leave some space around the edges.
Fold the remaining half of the dough over the filling. Now press the edges together to seal. For a decorative touch, use a fork to crimp.
Put the filled runzas on a baking sheet that has parchment paper or a light coating of grease.
If desired, brush the tops of the runzas with beaten egg or milk to give them a golden-brown glaze.
Bake in the preheated oven for approximately 20-25 minutes, or until the runzas are golden brown and cooked through.
Take out runzas from the oven. Serve and enjoy when cool.