Ingredients
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1/2 cup onion, chopped
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1 lb lean ground beef
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2 -3 tablespoons garlic, minced
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1 teaspoon red pepper flakes
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2 cups sauerkraut, drained and squeezed dry or 1/2 head cabbage, chopped
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1 tablespoon Worcestershire sauce
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2 (8 ounce) packages crescent rolls (I use Butter & Garlic)
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2 cups cheddar cheese, shredded
Instructions
- Preheat oven to 350°.
- Brown onion, garlic and ground beef in a large skillet over medium-high heat for about 4 minutes.
- Add red pepper flakes and continue cooking until the ground beef is fully cooked. (If using fresh cabbage, add here and cook until soft.)
- Drain extra fat out of the skillet then stir in drained sauerkraut and Worcestershire. Heat through and set aside.
- Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13-inch baking dish.
- Spread beef mixture on top and cover with cheese.
- Lay second package of crescent roll dough over the top of the beef and cheese mixture.
- Bake for 25-30 minutes or until golden brown.