Wednesday, December 4, 2013

Cabbage Bread

I haven't made this in quite some time and I always forget just how good this is.  I thought it was worth posting again in case you didn't try it the last time around.
 You can find the recipe here: http://octoberfarm.blogspot.com/2011/08/cabbage-bread.html
This is such a nice dough to work with.

 You cut the dough into pieces and wrap it in cabbage leaves.

 Cute little bundles.

 This is simply one of the best breads I make.  They are crunchy on the outside and chewy on the inside.

 They really have no cabbage flavor at all.  The moisture in the cabbage leaves sort of steams the dough when it is baked which gives it it's chewy texture.

I made these to go with a new soup recipe that is the current favorite around here ans I will show it to you soon.

11 comments:

Laurie said...

Joyce I remember this bread from your past posts and I was going to ask you ( I have forgotten0 where does this bread originate, from Eastern Europe maybe? I hope you are well, I hope also you have received snow if not I will Fed Ex half a ton to you, if you like!

thecottagebythecranelaketwo said...

Like Laurie I remember these from last time, but I never got around to do any. Think it's time to bake them next time I feel like baking.

Have a great day!
Christer.

Patty Woodland said...

I remember the first time you posted these - they are very pretty

Kay said...

Wow! This is the first time I've heard of cabbage bread. It sounds delicious.

Precious said...

Thanks for sharing this recipe. I will be trying it.

Joy said...

Very cool idea! Definitely seems to have a bit of Polish or German flair? ;-)

Nellie said...

This is the first time I've heard about this kind of bread! It sounds delicious!

TARYTERRE said...

Sounds yummy!

TARYTERRE said...

Sounds yummy!

TARYTERRE said...

Sounds yummy!

Rick A said...

I'm a Canadian of Ukrainian decent. My mother always baked cabbage bread, but hers (I always thought it was a traditional Ukrainian recipe) also had a filling of dry curd cottage cheese, a small amount of chopped onion, lots of chopped dill leaves, and an egg to hold the filling together. The filling was wrapped in the bread dough, sealed, then the oval shaped loaf was put seam-side down on a large cabbage leaf which was placed on either Mom's old round cake tins or a tin pie plate. Another large cabbage leaf was then placed over the loaf, and the bread was allowed to rise between the cabbage leaves. When it was baked, the cabbage leaves would not only have given the crust a wonderful pattern and flavour, but also a unique texture from the steam they created while baking. I drool just thinking about this bread, warm from the oven!