This is a savory quick bread, and I chose dill for the herb, but you could substitute any herb or seasoning you like. Herbes de Provence or savory would be good choices as well.
You can also substitute a different kind of cheese, if Cheddar isn't your jam.
Serve a slice of this bread as a side dish to a roast, pork chop, or other hearty protein. It's almost like a dressing/stuffing.
- 2 cups shredded Chinese cabbage
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon dill weed (or other herb)
- 1 teaspoon ground mustard
- 1 1/2 teaspoons salt
- 1 1/2 cups shredded Cheddar cheese
- 2 green onions (scallions)
- 1 cup milk
- 2 eggs
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice
Preheat oven to 350 degrees.
Pull off all the cabbage leaves and wash them well. Chop coarsely.
Wash green onions and chop off the roots. This recipe uses the bulb and the greens. Chop these coarsely.
Add cabbage and scallions and pulse them together in a food processor until thoroughly shredded/ minced.
In a bowl, mix together the flour, baking soda, dill weed, salt, and ground mustard.
Add in the cabbage/scallion mixture and shredded cheese, and toss to coat with the flour.
In a separate bowl, mix the eggs, milk, oil, and lemon juice. Add this mixture to the flour mixture until thoroughly moistened, but do not over-mix.
Pour this batter into a greased loaf pan, and bake 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool for at least half an hour before serving.