Cabbage Bread Recipe
Discover our easy cabbage bread recipe that combines great flavor with nutritious cabbage for a delightful baking experience.
Ingredients
- 2 cups All-purpose flour
- 1 packet Active dry yeast 2 ¼ tsp or 7g
- 1 cup Warm water Make sure it's warm to activate yeast
- 1 tsp Sugar Helps activate the yeast
- 1 tsp Salt
- 1 tbsp Olive oil For sautéing cabbage and adding richness to the dough
- 1 medium Cabbage (green or red) Finely chopped or shredded
- Optional tsp Garlic powder For extra flavor
- Optional tsp Onion powder Adds savory depth to the bread
- Optional tsp Dried dill or thyme For a herby touch
- Optional 1 cup Shredded cheese Sharp cheddar or feta adds richness (optional)
- Optional ¼ cup Sunflower/pumpkin seeds For extra crunch and nutrition (optional)
Instructions
- Prepare the Cabbage: Start by finely chopping or shredding one medium head of cabbage. Heat one tablespoon of olive oil in a skillet over medium heat. Sauté the cabbage for about 5-7 minutes, until it becomes tender and slightly caramelized. Once the cabbage is ready, set it aside to cool. If the cabbage has released any moisture during cooking, gently press it with a paper towel to remove excess liquid.
- Activate the Yeast: In a large mixing bowl, combine one cup of warm water with one teaspoon of sugar. Sprinkle one packet (or 2 ¼ teaspoons) of active dry yeast over the mixture. Let it sit for about five minutes until the mixture becomes frothy, indicating that the yeast is activated and ready to use.
- Make the Dough: To the yeast mixture, add 2 cups of all-purpose flour and 1 teaspoon of salt. Stir the mixture until the dough begins to come together. Once it starts to form, turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
- Incorporate the Cabbage: Once the dough has been kneaded, gently fold in the sautéed cabbage, mixing it into the dough. If desired, add any optional ingredients such as garlic powder, onion powder, herbs like dill or thyme, or shredded cheese for extra flavor. These ingredients will give the bread a unique twist and enhance its taste.
- First Rise: Place the dough in a greased bowl and cover it with a damp towel or plastic wrap. Let the dough rise in a warm place for about 1 hour, or until it has doubled in size. This is an important step for the dough to become light and airy.
- Shape the Loaf: After the dough has risen, punch it down gently to release the air. Shape the dough into a loaf by folding the edges inward and rolling it into a tight shape. Place the shaped dough into a greased loaf pan, ensuring it’s snug but not too tightly packed.
- Second Rise: Cover the shaped dough with a damp towel and let it rise again for about 30 minutes, or until it has puffed up. During this time, the dough will continue to expand and prepare for baking.
- Preheat the Oven: While the dough is rising, preheat your oven to 375°F (190°C). This will ensure that the oven is at the right temperature for baking the bread once it has finished its second rise.
- Bake the Bread: After the dough has finished rising, place the loaf in the preheated oven. Bake for 30-35 minutes, or until the top of the bread is golden and it sounds hollow when tapped. This indicates that the bread is cooked through and has developed a crispy, delicious crust.
- Cool and Serve: Once the bread is done baking, remove it from the oven and transfer it to a wire rack to cool. Allow the bread to cool completely before slicing. Serve it warm with butter, use it as a side dish, or enjoy it as the base for a delicious sandwich.
Notes
For the best texture, use fresh cabbage and squeeze out any excess moisture if it’s watery. You can add herbs like thyme or rosemary, and cheese such as cheddar or feta for extra flavor. Ensure your yeast is active by testing it with warm water and sugar. Allow the dough to rise fully for a light, airy loaf. Leftover cabbage bread should be stored in an airtight container for up to three days at room temperature or up to a week in the fridge. For longer storage, freeze individual slices and toast as needed.