*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Thursday, May 01, 2025 3:45 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Breads » Jane Brody's High-Calcium Cabbage Bread
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Jane Brody's High-Calcium Cabbage Bread recipe to your favorite Save to favorite   Discuss Jane Brody's High-Calcium Cabbage Bread recipe Write a comment   Print Jane Brody's High-Calcium Cabbage Bread recipe Print this recipe   Email Jane Brody's High-Calcium Cabbage Bread recipe to friend Email this recipe
  Jane Brody's High-Calcium Cabbage Bread
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 384
Ingredients:
1/2 cup Finely shredded red cabbage
1/2 cup Finely shredded green cabbag
1 tsp Lemon juice
1/2 cup Plain non/low-fat yogurt
1/4 cup Orange juice concentrate *
1/4 cup Canola oil
1/4 cup Powdered nonfat milk
1 Egg
1 cup Whole-wheat flour
3/4 cup All-purpose flour
1/4 cup Toasted sesame seeds
2 tsp Baking powder
1/2 tsp Salt (optional)
1/8 tsp Mace
1/8 tsp Ground ginger
Instructions:
* 1/4 cup orange juice and 1 tablespoon sugar can replace concentrate.

The author says this can be made with 1 cup of only one type of
cabbage but for the sake of color would choose red cabbage.

1. Preheat oven to 350 F.

2. Place the cabbage in a small bowl and toss it with lemon juice.

3. In large measuring cup or medium bowl, combine the yogurt, orange
juice concentrate, oil, powdered milk and egg, blending the
ingredients well. Stir in the cabbage.

4. In large bowl, combine the flours, sesame seeds, baking powder,
baking
soda, salt, mace and ginger, mixing them well.

5. Gradually add the cabbage mixture to the flour mixture and mix the
ingredients until they are just combined. Pour the batter into a
greased 8x4 inch loaf pan.

6. Place the pan in hot oven and bake for 35-45 minutes or until a
tester
inserted into the center of the bread comes out clean. Turn the
bread
out onto a rack to cool completely before slicing.

This is a great bread to serve with a soup or salad meal. After the
first day, it is wonderful toasted. Try it, too, as a sandwich bread.

From: Jane Brody's Good Food Gourmet Posted by: Sheila Exner
Rate this recipe:  
Featured Recipe
» Ail Ou Echalotes Confits (Garlic Or Shallots
Category: French
Hits: 633
Rating:rating: (4)(4)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com