CABBAGE POT PIE|
2 large pkg. crescent rolls
1 1/2 lb. ground beef
1/2 c. chopped onion
salt and pepper
1 medium head cabbage,
1 c. mushroom soup, undiluted
1 c. sharp Cheddar cheese,
Brown beef, onion, salt and pepper in very large skil-
let. Remove beef; fry cabbage in drippings until tender and
crisp. Return beef to skillet and add soup. Grease a 9 x
13-inch pan; put one package rolls in bottom of pan. Add meat
and cabbage mixture. Sprinkle the cheese on top and cover with
the second package of rolls. Bake at 350 degrees until brown 1/2 hour
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