Cornbread-Cabbage Casserole

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.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 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  chopped red bell peppers or 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

Directions

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.