• 1 pound ground beef –
• 3-4 cups cut up cabbage (1/2 a large) –
• 1 cup onion – cut up (1/2 a large) –
• 1 tablespoon minced garlic (fresh or from a jar) –
• 2 tablespoons butter –
• 2 tablespoons Red Cooking Wine (optional use water and 1/2 teaspoon salt if you don’t want to use wine) –
• 2 cups shredded cheese –
• 1 can crescent rolls –
• 1 can can cream of celery soup ( any cream soup will work) –
• Brown hamburger and drain any grease. Set aside
• Place butter, wine, garlic, cabbage and onion in a skillet and saute until tender. About 15 minutes.
• Add soup and hamburger and heat thoroughly.
• Spray a 8×8 or 9×9 baking dish. Place ½ the crescent rolls in bottom as a crust
• Put hamburger/cabbage mixture over top (filling the pan full), cover with cheese and put other ½ of crescent rolls as a top crust.
• Bake 350 degrees 30 minutes. Cover with foil first 15 minutes. Remove foil and let dough get golden brown.
• The hamburger/cabbage mix can easily be made ahead or make up several batches and freeze for future meals.
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