Best Cabbage Cornbread Casserole Recipes

CORNBREAD-CABBAGE CASSEROLE

Cornbread-Cabbage Casserole image

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.

Provided by Manda

Categories Grains

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

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 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

Steps:

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.

CORNBREAD-CABBAGE CASSEROLE

Cornbread-Cabbage Casserole image

Shake things up with this Cornbread-Cabbage Casserole Recipe. Sweet cornbread and tender cabbage unite in this unique Cornbread-Cabbage Casserole Recipe.

Provided by My Food and Family

Categories Recipes

Time 50m

Yield 12 servings

Number Of Ingredients 11

Ingredients

2 cups water
5 cups coarsely chopped green and red cabbage
1 Tbsp. HEINZ Apple Cider Vinegar
2 Tbsp. butter
2 Tbsp. white whole wheat flour
1/4 tsp. ground red pepper (cayenne)
1-1/4 cups lite coconut milk
1/2 cup chopped red bell peppers
3/4 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1/4 cup chopped onions
4 cups chopped prepared cornbread, divided

Steps:

Heat oven to 375°F.
Bring water to boil in medium saucepan. Add cabbage and vinegar; cover. Cook 5 min. or until tender. Drain; set aside. Melt butter in same saucepan, stir in flour and ground pepper. Add milk; cook and stir on medium heat until thickened and bubbly. Add bell peppers, cheese and onions; cook and stir until cheese is melted. Remove from heat.
Place 3 cups cornbread in 2-qt. casserole sprayed with cooking spray. Top with cabbage and cheese sauce. Crumble remaining cornbread; sprinkle over cheese sauce.
Bake 30 to 35 min. or until heated through.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 260 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 7 g, Protein 4 g

CABBAGE & CORNBREAD CASSEROLE

CABBAGE & CORNBREAD CASSEROLE image

Categories Cheese Casserole/Gratin

Yield 8 side-dish servings

Number Of Ingredients 10

Ingredients

5 cu coarsely chopped cabbage
2 T butter
2 T flour
1/2 t salt
1/8 pepper
1+1/4 cu milk
1/2 cu yellow pepper, chopped
1/2 cu cheddar cheese, shredded
1/4 cu onion, chopped
4 cu prepared crumbled corn bread

Steps:

1. Preheat oven to 375. In a medium saucepan cook cabbage covered in a small amount of boiling, lightly salted water for 5 minutes, drain. 2. In the same saucepan melt butter. Stir in flour, salt and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Stir in yellow sweet pepper, cheese and onion. Stir until cheese is melted. Remove, from heat. 3. Place 3 cups of the corn bread in a 2 qt casserole. Top with cooked cabbage, sauce and then the remaining 1 cup of cornbread. Bake, uncovered, for 30 -35 min. or until heated through.