This fresh-tasting side dish makes a tempting companion for roast pork or ham.
Recipe from Better Homes and Gardens
8 side-dish servings
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 375 degree F oven 30 to 35 minutes or until heated through. Makes 8 side-dish servings.
Per Serving: cal. (kcal) 216, Fat, total (g) 10, chol. (mg) 14, sat. fat (g) 4, carb. (g) 27, fiber (g) 2, pro. (g) 6, vit. A (RE) 82, vit. C (mg) 20, sodium (mg) 548, calcium (mg) 111, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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