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You are in: Jersey » About Jersey » Recipes » Cabbage Loaf

Cabbage Loaf (Du Pain Sus Eune Fielle de Chour)
Pots and pans
Pots and pans
This bread is still made by bakeries in Jersey. The unusual thing about the bread is that it is baked whilst wrapped in cabbage leaves. It smells and tastes delicious!
SEE ALSO

Jersey Wonders

 

Cabbage Loaf

 

Bean Crock

 

Black Butter

 

Bean soup

 

Occupation food
During the occupation, ingenious islanders made everyday items from very unusual ingredients

 
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Ingredients

1 lb strong plain flour
½ oz fresh yeast
½ oz pint liquid (half water, half milk)
1 tsp sugar
1 oz margarine
Pinch salt
2 large cabbage leaves


Method

Sieve the flour into a warmed mixing bowl. Cream the yeast and sugar in a small basin and add a quarter of the liquid. Make a well in the centre of the flour and add the yeast. Sprinkle over a little flour, cover with a cloth and leave in a warm place until the yeast ferments. Then add the remainder of the liquid, fat and salt and knead into a smooth dough. Return to the basin, cover with a cloth and leave in a warm place until it has doubled in size. Remove from the bowl and give a further kneading. Then mould into a large round loaf, cover with a cloth and leave in a warm place to "prove" until doubled in size. Finally, wrap the loaf in the large cabbage leaves which have been lightly greased on the inside, tie lightly, and bake in a hot oven, gas mark 6, 200° C (400° F) for approximately 15 minutes.

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