Cabbage Bread
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Cabbage Bread
  Cabbage    Bread  
Last updated 6/12/2012 1:11:45 AM. Recipe ID 39379. Report a problem with this recipe.
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      Title: Cabbage bread
 Categories: None
      Yield: 1 Servings
    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 

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Recipe ID 39379 (Apr 03, 2005)

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