Description
This savory cabbage bread recipe combines the subtle sweetness of cabbage with the comforting warmth of freshly baked bread. Perfect as a side dish, a hearty snack, or even as a base for sandwiches, this rustic loaf is sure to be a family favorite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 cup warm water (105-115°F)
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 4 cups shredded green cabbage
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Optional: caraway seeds, fresh herbs (dill, parsley)
Instructions
- In a large bowl, dissolve sugar and yeast in warm water. Let it stand for 5-10 minutes until foamy.
- Add olive oil, salt, and pepper to the yeast mixture.
- Gradually add the flour, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- In a large skillet, heat a tablespoon of olive oil over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the shredded cabbage to the skillet and cook until it is tender and slightly caramelized, about 10-15 minutes. Season with salt and pepper.
- Remove from heat and let it cool slightly.
- Gently fold the cooled cabbage mixture into the dough until evenly distributed. The dough will be slightly sticky, which is normal.
- Place the dough in a lightly oiled bowl, turning to coat.
- Cover the bowl with plastic wrap or a clean kitchen towel.
- Let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough to release the air.
- Turn it out onto a lightly floured surface and shape it into a loaf.
- Place the loaf in a greased loaf pan (9×5 inches).
- Cover the loaf pan with plastic wrap or a clean kitchen towel.
- Let it rise for another 30-45 minutes, or until noticeably puffy.
- Preheat oven to 375°F (190°C).
- Optionally, brush the top of the loaf with melted butter or olive oil.
- Bake for 35-40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. If the top is browning too quickly, tent it with foil.
- Remove from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a richer flavor, use butter instead of olive oil for cooking the cabbage.
- Add other vegetables like shredded carrots or leeks to the cabbage mixture for added nutrients and flavor.
- Experiment with different herbs such as thyme, rosemary, or oregano for a unique twist.
- If you don’t have active dry yeast, you can use instant yeast. Just mix it directly with the flour.
- Ensure the water isn’t too hot, as it can kill the yeast.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: cabbage bread, cabbage loaf, savory bread, homemade bread, vegetarian bread, Eastern European bread