Shake things up with this Cornbread-Cabbage Casserole Recipe. Sweet cornbread and tender cabbage unite in this unique Cornbread-Cabbage Casserole Recipe.
What You Need
Original recipe yields 12 servings
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
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Let's Make It
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.
You will need 1 (8-inch square or a 9-inch skillet) baked cornbread to yield 4 cups chopped cornbread.
Add a few drops of hot sauce to the cheese sauce.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.