Brown soda bread is an excellent companion for cabbage soup. I have made this using wheat germ or replacing the wheat germ with buckwheat flour. I have also used date syrup instead of brown sugar, and tried replacing 1/2 cup of buttermilk with butternut squash purée and topping the loaf with pumpkin seeds. The biggest tip I can offer is to make sure the parchment paper is really, really well-greased.
The loaf in these pictures is made with wheat germ, a generous 2 tablespoons of date syrup, butternut squash and pumpkin seeds – my favourite combination. It stays fresh for several days.