Cornbread-Cabbage Casserole
- 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 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
- 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.
cabbage, margarine, flour, salt, black pepper, clove garlic, milk, yellow bell peppers, cheddar cheese, onion
Taken from www.food.com/recipe/cornbread-cabbage-casserole-24403 (may not work)