Jane brody's high-calcium cabbage bread

Yield: 10 Servings

Measure Ingredient
½ cup Finely shredded red cabbage
½ cup Finely shredded green cabbag
1 teaspoon Lemon juice
½ cup Plain non/low-fat yogurt
¼ cup Orange juice concentrate *
¼ cup Canola oil
¼ cup Powdered nonfat milk
1 Egg
1 cup Whole-wheat flour
¾ cup All-purpose flour
¼ cup Toasted sesame seeds
2 teaspoons Baking powder
½ teaspoon Salt (optional)
⅛ teaspoon Mace
⅛ teaspoon Ground ginger

* ¼ 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

Similar recipes