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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I searched Zaar before posting and I don't see another recipe like mine. This is an old recipe and by the looks of the stains on my handwritten notes, it's a good one! My mom always asks me to make this for her. So simple and a little different than your regular cabbage pie. Hope you like it! Ingredients:
1 (8 ounce) package refrigerated crescent dinner rolls |
2 1/2 lbs ground beef |
1 (8 ounce) can cream of celery soup |
6 cups cabbage, chopped |
1 cup white onion, finely chopped |
1 (8 ounce) package shredded cheddar cheese |
2 cups all-purpose flour |
1 teaspoon salt |
1/2 tablespoon shortening |
2 teaspoons cold water |
Directions:
1. Preheat over 350°F.
2. Cook and drain ground beef and onion.
3. Add soup and simmer for about 3 minutes.
4. Spray 9x13 inch casserole dish with nonstick cooking spray.
5. Add meat mixture, layer with cabbage and cheese.
6. Unroll the crescent rolls then pinch all perforations to seal. (or use the crust listed above by mixing all ingredients to form dough. Roll out.
7. Top with pie crust and bake 60 minutes. Let stand 10 minutes before serving.
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