Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
Stir in the shredded cabbage, salt, and pepper. Cook until the cabbage is tender, about 5-7 minutes.
Unroll one package of crescent rolls and press them into the bottom of a 9×13 inch baking dish to form the crust.
Spread the beef and cabbage mixture evenly over the crescent roll crust.
Sprinkle the shredded cheddar cheese over the beef and cabbage mixture.
Unroll the second package of crescent rolls and lay it over the top of the cheese to form the top crust.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and flaky.
Let the casserole cool for a few minutes before slicing and serving.
Variations & Tips
For a little extra flavor, you can add a teaspoon of garlic powder or some Worcestershire sauce to the beef mixture. If you have picky eaters, try substituting the cabbage with finely chopped spinach or kale. For a spicier kick, add a pinch of red pepper flakes or some diced jalapeños. You can also use a blend of cheeses, like mozzarella and provolone, for a different taste. If you’re looking to make it vegetarian, swap the ground beef for crumbled tofu or a meat substitute.
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