RecipeCastle
The Cornbread-Cabbage Casserole I Make for Sunday Supper
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 8
- Calories
- 101 kcal
- Carbs
- 7.10 g
Ingredients
- 5 cupscoarsely chopped cabbage
- 2 tablespoonsmargarine or butter
- 2 tablespoonsflour
- 1/2 teaspoonsalt
- 1/8 teaspoonblack pepper
- 1-2 clovegarlic, minced
- 1 1/4 cupsmilk
- 1/2 cupyellow or green bell pepper
- 1/2 cupshredded cheddar cheese
- 1/4 cupchopped onion
- 4 cupsprepared cornbread, crumbled
Instructions
- 1
Preheat oven to 375 degrees.
- 2
In medium saucepan, cook cabbage, covered, in small amount of boiling, lightly salted water for 5 min, then drain.
- 3
In same saucepan melt margarine or butter.
- 4
Stir in flour, salt, pepper, and garlic.
- 5
Add milk and cook, stirring over medium heat until thickened and bubbly.
- 6
Stir in bell pepper, cheese, and onion until cheese is melted, then remove from heat.
- 7
Place 3 cups of cornbread in a 2-quart casserole dish.
- 8
Top with cooked cabbage and sauce, then remaining 1 cup of cornbread.
- 9
Bake, uncovered, for 30-35 minutes or until heated through.