Cabbage Loaf

British Cabbage Loaf

A traditional British savoury-sweet bread loaf made with shredded cabbage and a touch of sugar. It has a tender crumb and is best served warm with butter.

Prep

25 min

Cook

50 min

Total

75 min

Serves

8 slices

Difficulty

Easy

Recipe ingredients

• •450 g (1 lb) plain flour, all-purpose
• •7 g (2¼ tsp) dried yeast, one standard sachet
• •5 g (1 tsp) fine salt
• •15 g (1 tbsp) caster sugar
• •240 ml (1 cup) whole milk, lukewarm, about 38°C / 100°F
• •40 g (3 tbsp) unsalted butter, melted
• •300 g (10½ oz) white cabbage, finely shredded, core removed
• •20 g (1½ tbsp) demerara sugar, sprinkled over the top
• •15 ml (1 tbsp) vegetable oil, for greasing the tin

Steps

1. 1 Activate the yeast: stir the yeast and caster sugar into the lukewarm milk and leave for 8–10 minutes until foamy. If the mixture does not foam, the yeast is dead and the milk should be discarded and the process restarted.
2. 2 Meanwhile, lightly wilt the shredded cabbage: place it in a dry pan over medium heat with a pinch of salt, stir for 3–4 minutes until just softened but still bright and not browned. Cool to room temperature and squeeze out excess moisture in a clean tea towel.
3. 3 In a large bowl, mix the flour and salt. Pour in the activated milk, the melted butter and the cooled cabbage. Stir to a shaggy dough, then turn out and knead for 8–10 minutes until smooth and elastic.
4. 4 Shape into a tight oval, place in a lightly oiled bowl, cover and leave to rise in a warm place for about 1 hour, or until roughly doubled in size.
5. 5 Grease a 900 g / 2 lb loaf tin. Knock back the dough, shape into a loaf to fit the tin and place seam-side down. Cover and prove a second time for 35–45 minutes until the dough sits about 2 cm / ¾ inch above the rim.
6. 6 Heat the oven to 190°C / 375°F (fan 170°C / 340°F). Brush the top lightly with water and scatter over the demerara sugar.
7. 7 Bake on the middle shelf for 45–50 minutes. The loaf is done when it is deeply golden and the internal temperature reads at least 95°C / 205°F on a probe thermometer; the base should sound hollow when tapped.
8. 8 Turn out onto a wire rack and cool for at least 20 minutes before slicing. Serve warm, generously buttered.