Small head of cabbage shredded
1 1/2 - 2 lb. hamburger
1 can cream of mushroom soup
1 onion, chopped
2 c. cheddar cheese
2 cans crescent rolls (or 4 cans)
Salt and pepper to taste

Brown hamburger and onion and salt and pepper to taste. Drain. Steam cabbage with hamburger and add soup. Flatten 1/2 crescent rolls on bottom of 9x13 pan. Put hamburger and cabbage on top with cheese. Top with rest of crescent rolls.

Bake at 350°F for approximately 20-25 minutes.