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-cabbage 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 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-cabbage 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.
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