Cornbread-Cabbage Casserole

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Total Time
15 mins
45 mins

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.

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

4 5

I really liked the combo of cornbread and cabbage. My picky husband ate some also. I think next time I would add just a bit more onions and cheese just to experiment and a bit of veggie broth might be okay because it was a tad dry, especially the next day. Still good though.

5 5

This was brilliant! My sister and I usually hate cabbage and try to find any excuse not to eat it, but we both loved this. I halved the recipe and it made 3 generous portions. Next time will definately serve it with Quorn sausages for a heartier meal.

5 5

I didn't have the bell pepper on hand but eh dish turned out wonderful. Everyone enjoyed it! Thanks for a great recipe.