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Enjoy this recipe from All-Time-Favorite Recipes from Missouri Cooks.
Submitted by: Rhonda Darbro from Shell Knob, MO
2 lbs. lean ground beef
1 onion, chopped
1/2 head cabbage, shredded
salt and pepper to taste
2 8-oz. tubes refrigerated crescent rolls
2 c. shredded Cheddar cheese
In a skillet over medium heat, brown beef and onion; do not drain. Add cabbage; reduce heat to low and simmer for 20 minutes. Season to taste with salt and pepper. Spray a 13"x9" baking pan with non-stick vegetable spray. Press one tube of crescent rolls into the bottom of pan, sealing perforations. Spread beef mixture over rolls; sprinkle cheese over beef mixture. Top with remaining tube of crescent rolls, sealing perforations. Bake, uncovered, at 350 degrees for 30 minutes. Cut into squares to serve. Serves 6 to 8. | |
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In a skillet over medium heat, brown beef and onion; do not drain. Add cabbage; reduce heat to low and simmer for 20 minutes. Season to taste with salt and pepper. Spray a 13"x9" baking pan with non-stick vegetable spray. Press one tube of crescent rolls into the bottom of pan, sealing perforations. Spread beef mixture over rolls; sprinkle cheese over beef mixture. Top with remaining tube of crescent rolls, sealing perforations. Bake, uncovered, at 350 degrees for 30 minutes. Cut into squares to serve. Serves 6 to 8. |
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