Thursday, July 28, 2011

Beef Cabbage Crescent Rolls - OH SO Yummy!

I am chuckling to think I'm finally posting this recipe.

I found it while cleaning out some recipes a while back, and know that I've had this recipe for nearly 20 years, and this is the first time I've actually made it!

It is SO delicious.  I guess you could say it was worth waiting for!

It's rare that I repeat recipes, but this one will be enjoyed again soon.

I made a few minor changes and am very pleased with the results.

Anything wrapped in crescent rolls has to be good! 

I have a similar recipe with a chicken filling that's been in my drafts for weeks, but since this was something we just tried, I was anxious to share it with you all.

I began by browning the beef, chopped onion, and minced garlic, then adding shredded cabbage and water to simmer.

(I also thought it would be good to add shredded carrots to cook with the cabbage, but didn't take the time to do that).

Then you make a rectangle with two of the crescent rolls and fold them around the filling.

I'd love to know if you come up with other ideas to season this delicious entree.

(From The Better Baker)

1# lean ground beef (I used chuck)
chopped onion and minced garlic to taste
1 sm. head cabbage, finely chopped
(about 2 cups)
1/8 tsp. garlic salt
salt & pepper to taste
1/3 c. water
1-8 ozs. pkg. crescent rolls (I used reduced-fat)
1 c. grated cheddar cheese, optional
(I used 2% reduced fat fiesta cheese blend)

Brown meat with onion and garlic; drain. Add cabbage, garlic salt, salt, pepper & water; stir. Cover - cook 15 minutes over medium heat until cabbage is cooked and water is evaporated.

Place 2 crescent rolls to form rectangle on lightly greased baking sheet, being sure to seal perforations.  

Spoon meat onto rolls; fold 2 opposite corners to center, then add other 2 corners. Twist at the top and seal sides.

Bake at 375 for 10 - 11 minutes, until lightly browned. Remove from oven; rub (or spray) tops with butter. Divide cheese over top; bake 2 minutes longer.

Serve immediately.  Yield: 4 servings

            Recipe of the Week