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Cabbage Bread

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  • 1/2 c Lukewarm water
  • 1/2 c Milk; (I used powdered milk + water)
  • 2 Eggs; beaten
  • 3 c Bread flour; *note
  • 1/4 c Sugar
  • 3/4 ts Salt
  • 1/4 c Shortening; (I used vegetable oil)
  • 2 1/2 ts Active dry yeast
  • 1 lb Ground beef
  • 1/4 c Chopped onion
  • 2 c Chopped cabbage
  • Salt and pepper to taste


NOTE: I had to add quite a bit more to make the dough the right consistency; you can do this during the kneading if the dough looks too moist and sticky; the consistency should be the same as for regular bread dough.
I just tried a recipe for 'Cabbage Bread', from a newspaper clipping I'd saved from 1981! I used the 'dough' setting to make the dough, then rolled and formed the rolls by hand. They're something like calzones. We like them for breakfast. Here's the recipe:
(Source: The Washington Star, 6/21/81, Cookbook/Advertising Supplement; adapted for bread machine use)
Put the ingredients in the bread maker in the usual order. Run the 'dough' setting.
Brown the ground beef together with the onion and cabbage in a frying pan, adding salt and pepper to taste.
When the dough cycle is complete, divide the dough into two balls. Roll out the first ball into a large sheet. Cut in squares. Fill each one with the beef mixture. Either fold the dough over and seal, or cover with another square (if the squares turn out small and thin) and pinch the edges shut tight. Arrange on a baking sheet. Repeat with the second ball of dough. Let rise 15 minutes. Brush the top of each with beaten egg or egg yolk. Bake in a 375 F degree oven until golden brown. Do not overbake.
Karen Steffen Chung, in Taipei Posted to Digest bread-bakers.v097.n077 by "Karen S. Chung" <> on Dec 7, 1997