Cornbread-Cabbage Casserole Recipe

Name: Cornbread-Cabbage Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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

Servings: persons

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 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

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.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 cups coarsely chopped cabbage, 2 tablespoons margarine or 2 tablespoons butter, 2 tablespoons flour, 1/2 teaspoon salt, and more.

Yes, Cornbread-Cabbage Casserole falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cornbread-Cabbage Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions