Corn Bread Cabbage Casserole

[Guest guest]

Corn Bread Cabbage Casserole

 

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

 

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 375º oven 30 to 35

minutes or until heated through.

Serves 8.

 

 

--

Never be afraid to try something new.

Remember amateurs built the ark. Professionals built the Titanic.

 

 

 

[Guest guest]

Oh, now THIS sounds absolutely wonderful!!

Nancy C.

[Guest guest]

That sounds so good. I think I'll go outside and exhort my cabbages to grow

faster!

Jeanne in GA

 

" I want death to find me planting my cabbages. " ...Montaigne, Essays Book I

(1880)