Categories: Breads 
      Yield: 10 servings 
  
    1/2 c  Finely shredded red cabbage 
    1/2 c  Finely shredded green cabbag 
      1 ts 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 
  Exner