1 1/2 to 2 lbs. ground chuck
2 cans crescent rolls
2 c. Cheddar cheese, shredded
1 onion, diced
1 sm. head of cabbage
1 can cream of mushroom soup | | | Brown meat and onion; drain. Add cabbage to meat and steam. Add soup to the mixture, steam. Line 9 x 13 inch pan with 1 can of crescent rolls (lay flat). Pinch seams. Top with mixture. Top with the Cheddar cheese and top with 2nd can of crescent rolls. Pinch top together. Bake at 350 degrees for 25 to 30 minutes. |
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