CORNBREAD-CABBAGE CASSEROLE

Cornbread-Cabbage Casserole image

Shake things up with this Cornbread-Cabbage Casserole Recipe. Sweet cornbread and tender cabbage unite in this unique Cornbread-Cabbage Casserole Recipe.

Provided by My Food and Family

Categories Recipes

Time 50m

Yield 12 servings

Number Of Ingredients 11

Ingredients

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

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.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 260 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 7 g, Protein 4 g