CABBAGE PATCH BREAD
"I make my own bread, but I could never get my children to eat any of the whole-grain breads I considered more nutritious...until I came across this one," writes Jeanne Bennett of Minden, Louisiana. "The name caught their attention, but the taste got their approval!"
Provided by Taste of Home
Time 50m
Yield 2 loaves (10 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. In a blender, combine the milk, oil, egg, cabbage, carrot, celery, parsley, honey and salt; cover and process until smooth. Add to yeast mixture. Stir in whole wheat flour and enough all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface; divide in half. Cover and let rest for 10 minutes. Shape into round loves. Place on two greased baking sheets. Cover and let rise until doubled, about 1 hour., Bake at 350° for 25-30 minutes or until golden brown. Cover loosely with foil during the last 10 minutes if top browns too quickly. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 138 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 133mg sodium, Carbohydrate 22g carbohydrate, Fiber 3g fiber), Protein 4g protein.
BRAISED CABBAGE
Provided by Tyler Florence
Categories side-dish
Time 8m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a big pot of water to a boil over high heat adding 2 to 4 tablespoons of salt to make the water taste like the sea. Add the vinegar, and then the cabbage and boil over high heat until the cabbage is wilted (don't overcook it - it should still have tooth), 2 to 3 minutes. Drain, then toss in a bowl with the butter, oil, the parsley, chives, and salt and pepper, to taste.
CABBAGE PATCH STEW
Make and share this Cabbage Patch Stew recipe from Food.com.
Provided by bmcnichol
Categories Stew
Time 1h20m
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the beef, celery and onion and drain.
- Add the remaining ingredients and bring to a boil.
- Reduce heat, cover and simmer for 1 hour or until cabbage and carrots are tender.
MEAT AND CABBAGE PASTIES
From Sunset. I think I would add some shredded carrot to this and either potato cubes or rutabaga cubes. Preparation time includes rising time.
Provided by Pesto lover
Categories Savory Pies
Time 3h
Yield 16 pasties
Number Of Ingredients 16
Steps:
- In large skillet, crumble meat. Stir over med-high heat until meat begins to brown. Push meat to one side of pan and drain fat.
- Add chopped onions and garlic to the meat. Continue cooking until onion is limp, but not browned.
- Add cabbage, 1/2 cup water, beef buillon cube, oregano and cumin. Stir.
- Cover pan, reduce heat and simmer until cabbage is tender and juices have cooked away, about 20 minutes. Add salt and pepper to taste.
- Dissolve yeast in 1/4 cup of the warm water. Let stand 5 minutes.
- In large bowl of electric mixer, combine remaining water with salt, sugar, shortening and eggs. Add yeast and two copy of the flour. Beat on medium speed for about 5 minutes, scraping sides of bowl several times.
- Cover bowl and set in a warm place until mixture is bubbly, about 30-40 minutes. Put bowl back on heavy mixer and add 4 more cups flour, one cup at a time. Or you can do this by hand. Knead until soft and resillient, but not sticky, about 5 minutes, adding remaining flour as needed.
- Place in greased bowl, turn over, cover and set in warm place until almost doubled, about 1-1 1/2 hours Punch down dough and cut in half. Put one half back in the bowl and cover.
- Roll the other half of the dough on a lightly floured board into a 12x24 inch rectangle. Cut into 8 pieces, each 4 inches square. Repeat with remaining dough.
- Place about 1/3 cup of the filling on each square. Bring opposite corners of each square to meet in center. Or, you can make it a triangle and pinch 1/4 inch of edges, with water if necessary, to seal. Press with tines of a fork to get a good seal.
- With spatula, transfer each to a greased baking sheet, placing about 1 inch apart. Cover lightly with plastic wrap and let stand in warm place about 20 minutes.
- Unwrap and bake in a 375F oven until golden brown, about 30 minutes.
- Melt tops with melted butter and then let cool slightly before serving. Can be served at room temperature.
Nutrition Facts : Calories 447.4, Fat 20.1, SaturatedFat 6.9, Cholesterol 67.9, Sodium 444, Carbohydrate 48.9, Fiber 2.5, Sugar 8.1, Protein 16.8
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