Prep 20 mins
Cook 30 mins
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.
- 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
- 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!
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!