Source:

Chris

Serves/Makes:4

Ingredients

• 1 lb (.5 kg). ground beef
• 3/4 onion, chopped
• 1/2 head cabbage, chopped finely
• 1/4 cup (60 ml) carrot, slivered
• 3-1/2 tbsp (50 ml). soy sauce
• 1 tsp (5 ml). celery salt
• 1/2 tsp (2 ml) pepper
• 1 tsp (5 ml). garlic salt, or to taste
• 1/4 tsp (1 ml). cayenne pepper
• 1 8 count package crescent rolls (low fat work fine)
• 1-1/2 cups (350 ml) shredded Monterey Jack cheese

Preparation

• In a large skillet, brown hamburger with onion; drain.
• Leave burner on low and add cabbage, carrots, soy sauce, and spices.
• Cook until cabbage is wilted and soft, about 7 minutes.
• Grease an 8 x 8 inch casserole dish.
• Put half of the meat/cabbage mixture on the bottom of the dish and sprinkle on half of the cheese.
• Take 4 crescent rolls, open them up and arrange them so they cover the layer in the dish (I try to press the seams together).
• Add the rest of the meat/cabbage mixture, layer the other 4 open rolls and top with remaining cheese.
• Bake at 350 degrees (175 C.) for 30 to 35 minutes.

Comments

We adapted a regular Runza recipe so that it tastes a little like an egg roll, not overwhelmingly so.