Preheat oven to 350F. Spray a 9x13 pan with nonstick spray.
Open one can of crescent rolls and press into the bottom of the pan, sealing the edges.
Bake 8 minutes. Remove from the oven and set aside.
While the rolls are baking, brown the ground beef with the diced onion in a large skillet over medium high, until no longer pink. Drain the fat if desired.
Add the shredded cabbage to the skillet. Cook for 2-3 minutes to start to break down the cabbage.
Stir in the cream of mushroom soup, Worcestershire sauce, and spices. Mix to combine. Remove from the heat.
Spread the ground beef mixture over the cooked crescent rolls. Top with shredded cheese.
Open the remaining can of crescent rolls and spread over the beef mixture. Pinch the edges together to seal in the goodness.
Bake at 350F for 25 minutes or until the casserole is bubbly and the rolls are golden brown and cooked through.
Remove and let sit 1-2 minutes. Garnish, serve and enjoy!