1 1/2 - 2 lbs. ground chuck
1 onion, diced
1 sm. head cabbage, shredded
1 can cream of mushroom soup
2 cans crescent rolls
2 c. cheddar cheese, shredded

Brown ground chuck and onion; drain. Add cabbage to mixture and steam. Add soup to mixture and steam. Line bottom of a 9"x13" pan with 1 can of crescent rolls (flat). Top rolls with hamburger mixture. Top with cheddar cheese and top cheese with second can of crescent rolls, pinch top together. Bake for 25 to 30 minutes in a 350 degree oven. Casserole may be frozen.