2 pounds ground beef
1 onion, diced or 2 teaspoons minced onion
1 (small) head cabbage, shredded
1 can cream of mushroom soup
2 cups Cheddar cheese
2 cans crescent rolls
Directions: Brown ground beef and onion together. Add cabbage and a little water. Steam until cabbage is about done. Add soup and heat (may add a little milk if too thick). Line bottom of 9X13 inch pan with 1 can of crescent rolls, seal seams. Pour beef and cabbage mixture over rolls. Cover with Cheddar cheese. Top with second can of rolls. Bake at 350°F for 25 to minutes.