Monday, September 12, 2011

HAMBURGER CABBAGE CASSEROLE

This is an old recipe from Nebraska.

2 lbs hamburger meat
2 onions, finely chopped
4 cups shredded cabbage
salt & pepper, to taste
2 tubes refrigerated crescent rolls
1 lb shredded mozzarella cheese

Brown the hamburger meat and onion in a large skillet; drain off the fat.

Put the cabbage atop the meat and onion mixture and let steam for a few minutes. Add your salt and pepper. Using 1 tube of the rolls, spread over the bottom of a 9 x 13-inch pan. Spread the hamburger-cabbbage mixture over top of the crescent rolls. Layer the mozzarella cheese over the hamburger mixture then top with the last can of the crescent rolls.

Bake this at 350 degrees 35 to 40 minutes, covering with foil the last 10 minutes to soften the crust.

2 comments:

Rochelle R. said...

This sounds very good. Easier than using the meat/cabbage as stuffing in a roll. My Mom made the stuffed rolls when I was a kid but they were time consuming.

Grandma aka Linda Wilson said...

Yes, Rochelle, I used to make the cabbage rolls and they were time consuming. This is so much easier!