torilen wrote:Thor-in - I'm not real fond of brussel sprouts. Would that recipe work with just plain
shredded cabbage? Because that sounds great! And I love bread like that. My wife is
an excellent chef and baker - cooks at a 5 star hotel. She makes great banana bread,
and one of my favorite dessert breads is "friendship bread". Ever heard of that...it is
a dense cinnamon bread. What flavor is that bread you make? Looks like it might be
a vanilla or almond or something.
Yes that recipe will work with just plain cabbage, it actually calls for plain cabbage but I changed it up. I have made it both ways and there is never any leftovers. As for the beer you don't have to use it, you can use chicken stock to cook the cabbage down. I just like the test of the kind of beer I use, so I use that instead.
Yes, I have heard of friendship bread. This bread is very similar. The bread we make calls for pure vanilla extract with an egg wash on top. That is what gives it that nice golden crust on the top. Over the years my father and I have tried this bread a few different ways, adding cinnamon, or nutmeg, ext., but everyone likes the original recipe best.