Serve this nutritious quick bread with soup or salad. Day-old cabbage bread is good toasted. Also makes great sandwiches.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 1/2 cup finely shredded red cabbage
- 1/2 cup finely shredded green cabbage
- 1 tsp lemon juice
- 1/2 cup plain non-fat or low-fat yogurt
- 1/4 cup orange juice concentrate OR 1/4 cup orange juice plus 1 Tbsp sugar
- 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
Preparation:
Preheat oven to 350 degrees F.
Place the cabbage in a small bowl and toss it with lemon juice.
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.
In large bowl, combine the flours, sesame seeds, baking powder, baking soda, salt, mace, and ginger, mixing them well.
Gradually add the cabbage mixture to the flour mixture and mix the ingredients until they are just combined. Pour the batter into a greased 8 x 4-inch loaf pan.
Place the pan in hot oven and bake for 35 to 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.
Note: This can be made with 1 cup of only one type of cabbage but for the sake of color, choose red cabbage.
Yield: 10 servings
Source: Jane Brody's Good Food Gourmet by Jane Brody (W. W. Norton & Co)
Reprinted with permission.
Place the cabbage in a small bowl and toss it with lemon juice.
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.
In large bowl, combine the flours, sesame seeds, baking powder, baking soda, salt, mace, and ginger, mixing them well.
Gradually add the cabbage mixture to the flour mixture and mix the ingredients until they are just combined. Pour the batter into a greased 8 x 4-inch loaf pan.
Place the pan in hot oven and bake for 35 to 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.
Note: This can be made with 1 cup of only one type of cabbage but for the sake of color, choose red cabbage.
Yield: 10 servings
Source: Jane Brody's Good Food Gourmet by Jane Brody (W. W. Norton & Co)
Reprinted with permission.
