Recipe by Kiara Rion
An easy to make version of the Runza. My mother gave me this recipe along with her homemade Runza recipe, and I find myself making this often because its so easy to make. I normally use only 1 pound of ground beef, though the recipe she gave me calls for two.
Top Review by PrimQuilter
My family really enjoyed this, and it was very easy to put together. I didn't measure the cabbage, just used 3/4 of a small head. Used a couple teaspoons of pepper as well. Thanks for posting Kiara!
- 1 lb ground beef
- 2 (8 ounce) cans refrigerated crescent dinner rolls
- 2 cups finely chopped cabbage
- 1 cup diced onion
- 1 1⁄2 cups cheddar cheese
- 1 dash salt
- 1 dash pepper
Directions See How It's Made
- Preheat oven to the temperature that is written on the tins of crescent rolls.
- In a skillet, brown the ground beef and onion, adding the salt and pepper to taste.
- Once ground beef is nearly browned, place the cabbage in the skillet and mix into the meat.
- Cover and let simmer for 20 minutes or until the cabbage is softened. Drain out grease. (For a healthier version, drain grease before placing the cabbage in).
- Roll out one tin of crescent rolls and spread onto the bottom of a lightly greased 9x13 pan.
- Take meat mixture and spread evenly across the layer of crescent rolls, then sprinkle the cheese over the top of the meat.
- Roll the last tin of crescent rolls over the top of the meat and cheese and spread evenly.
- Place pan in the oven and bake, using the time recommended by the tin of crescent rolls, or until golden brown. Then, enjoy!