"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Cabbage Casserole Recipe

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This recipe for Cabbage Casserole, by , is from Momma Whitley's Munchies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jill Whitley
Added: Sunday, November 25, 2007


5 Cups Coarsely Chopped Cabbage
2 Tablespoons Margarine or Butter
2 Tablespoons Flour
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
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

Prheat oven to 375. In a medium saucepan, cook cabbage, covered, in a small amount of boiling, lightly salted water for 5 minutes; drain.

In the same saucepan, melt margarine or butter. Stur 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. Removed from heat. Place 3 cups of the corn bread in a 2-quart casserole. Top with cooked cabbage, sauce, and then the remaining 1 cup of corn bread. Bake, uncovered, for 30-35 minutes or until heated through.




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