Hamburger-Cabbage Casserole


2 tubes refrigerated crescent rolls

1 onion, chopped fine

2 pounds hamburger

4 cups shredded cabbage

1 pound shredded mozzarella cheese

Salt and pepper to taste


1. In skillet, brown hamburger and onion, drain. Put cabbage on top of hamburger, cover with lid; steam for a few minutes.

2. Spread one tube crescent rolls on bottom of 9×13-inch pan. Spread hamburger and cabbage mixture on top. Sprinkle cheese over mixture; cover with remaining crescent rolls.

3. Bake at 350° F for 30-40 minutes. You can cover last 10 minutes for a softer crust.

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