Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large skillet over medium heat, cook the ground beef until it is browned, breaking it up with a spoon as it cooks.

Add the shredded cabbage to the skillet and cook for 5 to 7 minutes more, until the cabbage softens.

Drain off any excess grease and let the mixture cool for a few minutes.

Unroll the crescent dough and cut it into 8 rectangles.

Place a small mound of the beef and cabbage mixture in the center of each rectangle, then top each with a half slice of American cheese.

Fold the dough over the filling and pinch the edges shut to make neat pockets.

Arrange them seam-side down on the prepared baking sheet.

Bake for 12 to 15 minutes, or until the tops are puffed and deep golden brown.

Let them rest for 5 minutes before serving.