Crescent Dough Cabbage & Beef Bundles

1/3 C. mayonnaise

2 tsp. horseradish

 

1 pound ground beef

1/3 C. diced onion

4 C. chopped Napa cabbage

1 tsp. salt

1/4 tsp. pepper

1/2 C. shredded Cheddar cheese

2 cans (8 oz ea) crescent rolls

 

Combine the mayonnaise and horseradish in a small bowl and mix completely. Refrigerate until needed.  Preheat the oven to 375ºF.  Cook the ground beef in a large skillet over medium high-heat until browned, breaking it up as it cooks. In the last few minutes, add the onions and cook until the onion is soft. Drain, if needed.  Add the cabbage, salt, and pepper; stir to mix. Cover the pan and reduce the heat to medium. Cook until the cabbage is crisp-tender, stirring occasionally, about 10-15 minutes.  Remove from the heat and allow to cool for 5 minutes.  Stir in the cheese. Separate the crescent dough into 16 triangles, pressing each triangle out slightly to form a larger triangle. Spoon about 1/4 C. beef mixture on shortest side of each triangle. Roll up, starting at shortest side of triangle, gently wrapping dough around beef mixture and rolling to opposite point. Pinch edges to seal. Place point side down on ungreased large cookie sheet.. Bake in the preheated oven for 15 to 20 minutes, or until golden brown. Serve the bundles with the horseradish mayo for dipping.