Jane Brody’s High-calcium Cabbage Bread

Grace is not only the divine act by which God initiates our spiritual life, but also the very power by which we are sustained in, nourished, and proceeds through that life. The energizing and sanctifying work of the indwelling Spirit is the grace of God. After Paul had prayed three times for God to deliver him from his thorn in the flesh, he received this answer: "My grace is sufficient for you, for My power is made perfect in weakness" (2 Cor. 12:9). Although Paul undoubtedly derived encouragement and strength to face his daily trials by reflecting on the magnificence of God’s unmerited favor, in this text he appears to speak rather of an experiential reality of a more dynamic nature. It is the operative power of the indwelling Spirit to which Paul refers. That is the grace of God.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		Breads	10	Servings

INGREDIENTS

1/2	c	Finely shredded red cabbage
1/2	c	Finely shredded green cabbag
1	t	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	t	Baking powder
1/2	t	Salt, optional
1/8	t	Mace
1/8	t	Ground ginger

INSTRUCTIONS

/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.  Preheat
oven to 350 F. Place the cabbage in a small bowl and toss it  with
lemon juice. 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. In large bowl,  combine the
flours, sesame seeds, baking powder, baking soda, salt,  mace and
ginger, mixing them well. 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. 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  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“To ignore our Creator is the height of selfishness”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 170 Calories From Fat: 69 Total Fat: 8g Cholesterol: 18.7mg Sodium: 224.5mg Potassium: 105.5mg Carbohydrates: 20.9g Fiber: 1.1g Sugar: 3.1g Protein: 3.9g