In medium saucepan melt butter. Stir in flour, salt and pepper. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Stir in yellow pepper, cheese and onion. Stir until cheese is melted. Remove from heat. Place 3 cups of cornbread in 2 qt. casserole. Top with cooked cabbage, sauce and then remaining cup of cornbread. Bake, uncovered, for 30 to 35 minutes until heated thru.
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|Serving Size: 1 Serving (701g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 472 (46%)|
|Amt Per Serving||% DV|
|Total Fat 52.5g||70 %|
|Saturated Fat 29.5g||147 %|
|Monounsaturated Fat 17.4g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 211.7mg||65 %|
|Sodium 1212.1mg||42 %|
|Potassium 1812.1mg||48 %|
|Total Carbohydrate 94.9g||28 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 91.5g|
|Protein 43.9g||63 %|
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Calories per serving: 1018
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