This is how the birth of cabbage bread went: We have eaten cabbage in so many ways, cabbage soup, cabbage salad, curried cabbage, but we got so tired of it. I wanted cabbage, but not in any of those ways. So then when we were eating cabbage salad, that’s when I thought of making cabbage bread. And that’s how this recipe was born! Now I’ve perfected the recipe. Anyway, it’s a really nice way to use up cabbage, or a new way to use cabbage as well. It’s nice and cheesy as well, and goes well with soup or stew.
Ingredients for the Cabbage Bread:
- 2 cups flour
- 1 1/2 cups Grated Cabbage
- 2 Tsp Cumin
- 2 Tsp Coriander
- 1 Tsp Chili Powder (or to taste)
- 1/2 Tsp Black Pepper
- Salt to taste
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1/2 cup Buttermilk
- 1 1/2 Tsp Ginger Garlic Paste
- 2 Beaten Eggs (To make it easier to mix)
- 1/2 cup Grated Cheese (Cheddar is my favorite)
- 1 cup Grated Cheese (For the topping now)
- The spices might be a bit too much for some people in terms of spice, and the amount of salt as well so you can adjust the amounts to your taste. You can also substitute curry powder.
- If you don’t have ginger garlic paste, you can use fresh ginger and garlic according to your taste too.
- For this recipe, I use an 8” square pan. You can also use a loaf pan, or a rectangular pan, but the baking times may vary.Remember that if you have a darker pan, then lower the baking temperature but for me, my go-to baking pans are usually glass or metal. It really bakes everything evenly, and beautifully.
Directions for the Cabbage Bread:
- First start by preheating the oven to 350 F and greasing your pan.
- Mix together the flour, and the grated cabbage. Next, add in your spices, baking powder, baking soda, and salt.
- Add in the buttermilk, and ginger garlic paste.
- Then add in the eggs, the mixture should be a very thick batter but not a dough.
- Mix well until it’s thoroughly mixed, add in the 1/2 cup of cheese
- Pour the batter into your pan, and top it with the 1 cup of remaining cheese
- Bake at 350 F for 60 minutes or until a toothpick comes out clean, and the cheese looks melted and golden brown.