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Cabbage Patch Bread Recipe

Cabbage Patch Bread Recipe

"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!"
TOTAL TIME: Prep: 25 min. + rising Bake: 25 min. YIELD:20 servings


  • 1 package (1/4 ounce) active dry yeast
  • 1/3 cup warm water (110° to 115°)
  • 1 can (5 ounces) evaporated milk
  • 1/4 cup canola oil
  • 1 egg
  • 3/4 cup coarsely chopped cabbage
  • 1 medium carrot, cut into chunks
  • 1/4 cup sliced celery
  • 1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 3 cups whole wheat flour
  • 1-1/4 cups all-purpose flour


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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. Yield: 2 loaves (10 slices each).

Nutritional Facts

1 slice: 138 calories, 4g fat (1g saturated fat), 13mg cholesterol, 133mg sodium, 22g carbohydrate (0g sugars, 3g fiber), 4g protein Diabetic Exchanges: 1 starch, 0 fat.

Reviews for Cabbage Patch Bread

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071246lm 63723
Reviewed Mar. 18, 2014

"My whole family loved this recipe. A definite keeper. Will be making this often. So much better than store bought vegetable bread. Thank you for sharing."

keverwann 150550
Reviewed Jan. 29, 2008

"Good, but nothing special. We could not taste any carrot or cabbage or celery or parsley; it tasted like wheat bread with color flecks in it."

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