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Cabbage Casserole
- Makes: 8 servings
- Yield: 8 side-dish servings
- Prep 20 mins
- Bake 30 mins
Ingredients
-
5
cups
coarsely chopped cabbage
-
2
tablespoons
margarine or butter
-
2
tablespoons
all-purpose flour
-
1 1/4
cups
milk
-
1/2
cup
chopped yellow sweet pepper
-
1/2
cup
shredded cheddar cheese
-
1/4
cup
chopped onion
-
4
cups
prepared crumbled corn bread
Directions
- In a medium saucepan cook cabbage, covered, in a small amount of boiling, lightly salted water for 5 minutes. Drain and set aside. In the same pan melt margarine or butter. Stir in flour, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Stir in sweet pepper, cheese, and onion. Stir until cheese is melted. Remove from heat.
- Place 3 cups of the corn bread in a 2-quart casserole. Top with cabbage, sauce, and remaining corn bread. Bake, uncovered, in a 375 degree F oven 30 to 35 minutes or until heated through. Makes 8 side-dish servings.
Nutrition Facts
(Cabbage Casserole)
Servings Per Recipe 8, pro. (g) 6, fiber (g) 2, cal. (kcal) 216, vit. A (RE) 82, chol. (mg) 14, sat. fat (g) 4, sodium (mg) 548, carb. (g) 27, Fat, total (g) 10, calcium (mg) 111, vit. C (mg) 20, iron (mg) 1