Julie Recipes
Ingredients
▢ 2 cans 8 oz each refrigerated crescent roll dough
▢ 1 tablespoon olive oil
▢ 1 large onion chopped
▢ 1 pound ground beef
Ezoic
▢ Salt and pepper to taste
▢ 2 cloves garlic minced
▢ 4 cups shredded cabbage or a mix of cabbage and sauerkraut for extra flavor
Ezoic
▢ 1 teaspoon caraway seeds optional, adds a traditional flavor
▢ 1 cup shredded cheddar cheese
Instructions
Preheat the Oven and Prepare the Pan:
Preheat your oven to 375°F (190°C).
Grease a 9×13 inch baking dish.
Prepare the Crescent Roll Base:
Unroll one can of crescent roll dough and, without separating the triangles, place it in the bottom of the greased baking dish. Stretch the dough to cover the bottom, pinching any seams to seal.
Cook the Meat Filling:
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Add the ground beef, breaking it up with a spoon, and cook until browned. Season with salt and pepper.
Add the minced garlic and shredded cabbage. Cook, stirring, until the cabbage is wilted and tender, about 7-10 minutes. If using caraway seeds, add them now.
Drain any excess grease from the skillet.
Assemble the Casserole:
Spread the meat and cabbage filling evenly over the crescent roll dough in the baking dish.
Sprinkle the shredded cheddar cheese over the filling.
Unroll the second can of crescent roll dough and place it over the filling, stretching and pinching seams to seal and cover the filling completely.
Bake the Casserole:
Bake in the preheated oven for about 18-22 minutes, or until the top crust is golden brown and the filling is bubbly.
Serve:
Let the casserole cool for about 5 minutes before slicing.
Serve hot, cut into squares.
