Ingredients:

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium yellow onion, chopped
  • 4 cups shredded green cabbage
  • 1 teaspoon caraway seeds
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup beef broth
  • 2 (14.1 ounce) cans refrigerated crescent roll dough
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon everything bagel seasoning (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add chopped onion to the skillet with the beef and cook until softened, about 5 minutes. Stir in the shredded cabbage, caraway seeds, thyme, garlic powder, salt, and pepper.
  4. Pour in beef broth and bring to a simmer. Cook, stirring occasionally, until the cabbage is tender, about 5-7 minutes. Remove from heat.
  5. Unroll one can of crescent roll dough and place it in the prepared baking dish, pressing to cover the bottom.
  6. Spread the beef and cabbage mixture evenly over the crust.
  7. Unroll the remaining crescent roll dough and place it over the filling, gently pressing to seal the edges.
  8. Brush the top of the crust with melted butter and sprinkle with everything bagel seasoning (if using). Bake for 30-35 minutes, or until the crust is golden brown and the filling is heated through.
  9. Let the runza casserole cool for a few minutes before cutting into squares and serving.