1 lb. hamburger
1 med. chopped onion
1 sm. head cabbage
2 cans crescent rolls
1 can cream of mushroom soup
1 (8 oz.) pkg. Mozzarella cheese, shredded

Line a 2 quart casserole dish with crescent rolls. Cook cabbage until tender. Cook hamburger and onion until well browned; drain. Add cream of mushroom soup to hamburger. Put cabbage in bottom of casserole dish; add meat mixture and top with cheese. Seal with crescent rolls. Bake until browned, 10 to 12 minutes.