1. Prep. Preheat the oven to 350 degrees. Grease a 9 x 13-inch casserole dish. Set aside. 
2. Sauté the onions. In a large skillet or heavy-bottomed pot, heat the vegetable oil over medium heat. Add the onion and cook, stirring occasionally, until the onion is just beginning to brown. Stir in the garlic and sauté for about one minute. 
3. Add beef and cabbage. Add the ground beef and cabbage to the pan. Break up the beef with a spoon and spread it evenly over the pan. Cook undisturbed for a few minutes, or until browned. Stir and continue to saute until cabbage is wilted and no pink remains, another 6-9 minutes. If there is excess grease, drain it off the pan. 
4. Season well. Stir in the Worcestershire sauce, then taste and season with salt and pepper. 
5. Line the pan with crescents. Unroll one package of crescent rolls, but don’t split them apart. Press the rolls on the bottom of the prepared pan. It’s okay if there are some gaps. 
6. Add beef and cheese. Spread the beef mixture on top of the crescent rolls. Sprinkle with cheese. 
7. Top with more crescents. Unroll the second package of crescent rolls and lay them on top of the cheese. Brush with the melted butter. 
8. Bake for 20-25 minutes, or until the crescents are puffed and golden brown. Brush with the melted butter and serve.

Notes 

• The filling for runza casserole can be made up to two days in advance and stored in the fridge. I don't recommend prepping the casserole with the crescent rolls in advance. In my testing, the crescents did not rise properly when prepped and refrigerated overnight.