This recipe is a favorite “go-to” for our family. Many of you may already make a similar version in your own homes. This is easily made ahead and refrigerated for later, packs and transports easily in a lunch, and reheats quickly in a microwave. They are great to take along on a camping trip. They also freeze well. (After baking, cool completely, then wrap in plastic wrap and wrap again in foil. May be held in freezer for 2-3 months, if you can keep them in there that long!)
1 package of 8 refrigerated crescent dinner rolls
1 pound lean ground beef
1/2 cup onion, finely chopped
2 cups finely chopped cabbage
1/8 teaspoon garlic powder (more if you like it stronger, as we do)
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/8 teaspoon pepper
2 tablespoons softened butter
1. Saute meat until it loses its color. Add onion, cabbage, and seasonings.
2. Cook until onion and cabbage are crisp-done. (5-7 minutes.) Remove from heat.
3. Remove crescent rolls from package and unroll. Push each rectangle into a square .
4. Fill each square with a generous spoonful of meat. Bring corners to center and pinch together as for dumplings.
5. Put seam side down on ungreased cookie sheet and bake in 350 degree oven for 13-15 minutes.
6. Brush top with softened butter.