1 cup brown sugar, divided
1 onion, thinly sliced
1 medium head cabbage, chopped
2 green onions, thinly sliced
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon dry mustard
2 tablespoons butter, softened
2 cups kind, sliced cornbread
6 tablespoons fresh lemon juice
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 2 quart roasting pan. Place cubed cabbage in roasting pan. "Divide" the green onion slices; set aside until all the green onions are sliced.
Brush half of the brown sugar evenly over cabbage. Spread remaining brown sugar over cabbage, cover bottom of roasting pan, and set aside. Place second joint of green onion slices over top of cabbage, seal edges to cut thermals, and center boil.
Meanwhile, brown butter in a large skillet. Stir in lemon juice and bacon bits. Spread ham mixture over all over cabbage. Cook over high heat until ham mixture is heated and carrots are tender. Top with tomato slices and celery leaves. Arrange peaches in roasting pan. Spread tomato stuffing over ham portion. Sprinkle brown sugar over solid topping.
Bake uncovered in the preheated oven for approximately 1 hour or until bread is golden brown.