*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Finely shredded red cabbage
      1/2   c            Finely shredded green cabbag
    1       t            Lemon juice
      1/2   c            Plain non/low-fat yogurt
      1/4   c            Orange juice concentrate *
      1/4   c            Canola oil
      1/4   c            Powdered nonfat milk
    1                    Egg
    1       c            Whole-wheat flour
      3/4   c            All-purpose flour
      1/4   c            Toasted sesame seeds
    2       ts           Baking powder
      1/2   ts           Salt (optional)
      1/8   ts           Mace
      1/8   ts           Ground ginger
   * 1/4 cup orange juice and 1 tablespoon sugar can
   replace concentrate.
   The author says this can be made with 1 cup of only
   one type of cabbage but for the sake of color would
   choose red cabbage.
   1. Preheat oven to 350 F.
   2. Place the cabbage in a small bowl and toss it with
   lemon juice.
   3. In large measuring cup or medium bowl, combine the
   yogurt, orange
      juice concentrate, oil, powdered milk and egg,
   blending the
      ingredients well.  Stir in the cabbage.
   4. In large bowl, combine the flours, sesame seeds,
   baking powder, baking
      soda, salt, mace and ginger, mixing them well.
   5. Gradually add the cabbage mixture to the flour
   mixture and mix the
      ingredients until they are just combined.  Pour the
   batter into a
      greased 8x4 inch loaf pan.
   6. Place the pan in hot oven and bake for 35-45
   minutes or until a tester
      inserted into the center of the bread comes out
   clean. Turn the bread
      out onto a rack to cool completely before slicing.
   This is a great bread to serve with a soup or salad
   meal.  After the first day, it is wonderful toasted.
   Try it, too, as a sandwich bread.
   From: Jane Brody’s Good Food Gourmet Posted by: Sheila
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