- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
|1 lb||Lean Ground Beef|
|1 head||Cabbage, chopped|
|1 can||(10.75 Oz) Cream of Mushroom Soup, undiluted|
|2 cans||Refrigerated Crescent Rolls|
Brown ground beef and onion in skillet. Blot grease. Meanwhile, cook cabbage in stock pot with a little water for about 25 minutes until softened. Drain. Stir in soup and meat mixture. Press 1 can dough into a rectangle. Line bottom of ungreased 8" x 11" baking dish with dough. Bake at 375°F until slightly golden, about 5 minutes. Remove from oven and spoon cabbage over crust. Press out second can of dough to form rectangle. Put over top. Press edges in. Bake 25 minutes or until golden brown. Serve warm.
To make the bottom and top crusts, press the seams together to make rectangles. Or buy the crescent sheets without perforations.