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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 (0 sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Reviews for Cabbage Patch Bread

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071246lm User ID: 825140 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 User ID: 1807985 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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