Irish cabbage bread

try these ones

1/2 c Finely shredded red cabbage
1/2 c Finely shredded green cabbage
1 tb Lemon juice
1/2 c Plain non/low-fat yogurt
1/4 c Orange juice concentrate *
1/4 c Canola oil
1/4 c Powdered nonfat milk
1 Egg
1 c Whole-wheat flour
3/4 c All-purpose flour
1/4 c Toasted sesame seeds
2 ts Baking powder
1/2 ts Salt (optional)
1/8 ts Mace
1/8 ts Ground ginger

• 1/4 cup orange juice and 1 tablespoon sugar can
  replace concentrate.

  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.

A peppery beef and cabbage center makes this Cabbage Bread recipe irresistible. Equally good warm or room temperature, it's an excellent picnic food idea, side dish recipe, travel or snack food.
Use your own homemade bread dough recipe, store-bought bread dough, or puff pastry.
Cabbage Bread
1 small green cabbage, shredded
2 tablespoons butter
1 1/4 pounds ground beef
1 medium onion, finely chopped
1/2 teaspoon salt
1 1/2 - 2 teaspoons black pepper
Yeast bread dough
In a large pot, melt the butter and add the shredded cabbage. Stir to coat well. Cover and steam over medium heat for about 5 minutes, stirring occasionally.
In the meantime, brown the ground beef and onion in a skillet. Add the salt and pepper and continue cooking for 1-2 minutes. Add the ground beef mixture to the cabbage pot. Mix. Transfer the mixture to a colander and let it drain and cool completely, 1-2 hours.
Roll out your bread dough very thin. Cut in rectangles about 5" X 8". Place a large spoonful of the cabbage mixture in the center of each rectangle. Draw up the edges and seal. Place the sealed side down on a greased cookie sheet. Let rise 10-15 minutes. Bake at 425degrees until golden brown, about 15 minutes. Serve warm or cold, plain or with deli mustard, if desired.
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