Ingredients
2
Tbsp
Butter
1
lb
Beyond Beef
½
cup
Yellow Onion
(chopped)
1
tsp
Salt
¼
tsp
Black Pepper
1/8
tsp
Garlic Powder
2
cups
Green Cabbage
(chopped)
10
oz
can
Cream of Mushroom Soup
2
8 oz packages
Crescent Roll Dough
1
cup
Cheddar Shreds
1
cup
Mozzarella Shreds
Directions
1
Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
2
Melt the butter (2 Tbsp) in a deep skillet over medium heat. Add the Beyond Beef and cook, breaking it into crumbles, until browned, about 5 minutes. For an alternative oven method, see the Extra Notes below.
3
Add the onion (½ cup, chopped), salt (1 tsp), pepper (¼ tsp), and garlic powder (1/8 tsp) to the skillet; cook until the onion (½ cup, chopped) softens, 3 to 5 minutes. Add the cabbage (2 cups, chopped) and cook until tender, about 5 minutes. Stir in the mushroom soup (10 oz).
4
Unroll the dough. Press half of the dough pieces into the bottom of the prepared baking dish. Pour the beef mixture on top, then sprinkle with the cheddar (1 cup) and mozzarella (1 cup). Layer the remaining dough pieces on top.
5
Bake until the top is golden brown and the filling is bubbling, 20 to 30 minutes. Let rest for 5 minutes before slicing and serving.
Extra Notes
Alternative oven method for Beyond Beef: Place the Beyond Beef in a cast-iron pan or another oven-safe pan or baking dish and cook at 425°F, breaking it into crumbles and stirring every 5–10 minutes until the desired texture is achieved. I find this easier than cooking it on the stove because the Beyond Beef tends to stick to the pan more on the stovetop. Set it aside while cooking the onion and cabbage, then stir it back into the filling with the mushroom soup.
Cream of mushroom soup: We used this Mom's Place Gluten-Free Cream of Mushroom Soup Mix for this recipe.