Cabbage Cornbread Casserole Recipes

EASY CABBAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cabbage, Cheddar cheese, onion, cream of celery soup, and butter in a large bowl. Mixture will be dry. Transfer to a large baking dish, spreading vegetables evenly; sprinkle with breadcrumbs. Cover baking dish with aluminum foil.
• Baked in preheated oven for 45 minutes and remove foil. Continue baking until bubbly and lightly browned, about 15 minutes more.

CABBAGE ROLL CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Heat 12-inch nonstick skillet over medium-high heat. Add beef and onions; cook 8 to 10 minutes, stirring to break up chunks, until beef is brown. Remove from skillet; drain and set aside. Wipe out skillet.
• In same skillet, melt butter over medium-high heat. Stir in coleslaw mix, garlic, salt and pepper. Cook 1 to 2 minutes, stirring frequently, until wilted. Stir in tomato sauce; heat to simmering. Remove from heat. Stir in beef mixture and rice. In small bowl, beat eggs and whipping cream; stir into mixture in skillet.
• Spoon mixture into baking dish. Cover with foil. Bake 22 to 24 minutes or until heated to 165°F in center of casserole. Top with parsley; serve with sour cream.

CORNBREAD-CABBAGE CASSEROLE

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.

CORNBREAD-CABBAGE CASSEROLE

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.

CABBAGE CASSEROLE

Steps:

• 1. Cook cornbread and set aside. Cut cabbage in bite size pieces, boil in salty water,for 5 minutes. While cooking cabbage, chop onion. Drain cabbage. Mix onion, soup and cheese over cabbage while still hot. Place in buttered baking dish. Pour melted margarine over cornbread crumbs and spread over cabbage. Bake 350 degrees for 30 minutes.