2 pkgs. crescent rolls
1 med. head of cabbage, shredded
1 onion, chopped
1 lb. ground beef
Salt and pepper to taste
1 can cream of mushroom soup
1 c. shredded cheddar cheese

Press 1 can of the crescent rolls in the bottom of an ungreased 9 x 13 inch pan. Steam cabbage and onion in 1 tablespoon oil for 10 to 15 minutes. Stir occasionally. In another pan, lightly brown the meat; drain. Add meat to the cabbage and onion. Spoon over the crust. Spoon the undiluted soup over the cabbage mixture. Add shredded cheese. Cover with the remaining crust. Bake at 350 degrees for 30 minutes.