Recipe - Jane Brodys High-Calcium Cabbage Bread

One half cup Finely shredded red cabbage
One half cup Finely shredded green cabbag
1 teaspoon Lemon juice
One half cup Plain non/lowfat yogurt
One fourth cup Orange juice concentrate *
One fourth cup Canola oil
One fourth cup Powdered nonfat milk
1 Egg
1 cup Wholewheat flour
Three fourths cup Allpurpose flour
One fourth cup Toasted sesame seeds
2 teaspoon Baking powder
One half teaspoon Salt (optional)
1/8 teaspoon Mace
1/8 teaspoon Ground ginger

* One fourth 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 3545 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini