Kevin Belton Cornbread Dressing Food

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CORNBREAD-CABBAGE CASSEROLE



Cornbread-Cabbage Casserole image

Hearty, stick-to-the-ribs cabbage casserole. This goes great with pork chops or ham, although I could make a meal of just this alone. Whenever I make cornbread, I usually double the recipe so I have enough left to make this the next day.

Provided by Manda

Categories     Grains

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

5 cups coarsely chopped cabbage
2 tablespoons margarine or 2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1 -2 clove garlic, minced
1 1/4 cups milk
1/2 cup yellow bell peppers or 1/2 cup green bell pepper
1/2 cup shredded cheddar cheese
1/4 cup chopped onion
4 cups prepared cornbread, crumbled

Steps:

  • Preheat oven to 375 degrees.
  • In medium saucepan, cook cabbage, covered, in small amout of boiling, lightly salted water for 5 min.
  • ,then drain.
  • In same saucepan melt margarine or butter.
  • Stir in flour, salt, pepper, and garlic.
  • Add milk.
  • Cook and stir over medium heat until thickened and bubbly.
  • Stir in bell pepper, cheese, and onion.
  • Stir until cheese is melted, then remove from heat.
  • Place 3 c.
  • of cornbread in 2-quart casserole dish.
  • Top with cooked cabbage, sauce, and then remaining 1 c.
  • of cornbread.
  • Bake, uncovered, for 30-35 minutes or until heated through.

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