Preheat oven to 375 degrees.

Chop the cabbage coarsely.

Cook cabbage in boiling, lightly salted water for 5 minutes, then drain.

Melt margarine or butter in a medium saucepan.

Stir in flour, salt, pepper, and garlic.

Add milk and stir well.

Cook over medium heat until thickened and bubbly, stirring constantly.

Stir in bell pepper, cheese, and onion.

Stir until cheese is melted; remove from heat.

Place 3 cups of crumbled cornbread in a 2-quart casserole dish.

Top with cooked cabbage, sauce, and remaining 1 cup of cornbread.

Bake, uncovered, for 30-35 minutes, or until heated through.