BRUSCHETTA WITH CABBAGE BRAISED IN WINE
Long-simmered cabbage provides a sweet flavor for this bruschetta. The wine-braised cabbage is adapted from a recipe in "Cooking From an Italian Garden," by Paola Scaravelli and Jon Cohen. If you don't cook with wine, substitute vegetable stock, chicken stock or water for the wine. You could also top the bruschetta with a simpler cabbage sauté, but I love the sweet flavor of the long-simmered cabbage.
Provided by Martha Rose Shulman
Categories quick, weekday, appetizer, side dish
Time 35m
Yield 6 bruschetta, serving 3 to 6
Number Of Ingredients 14
Steps:
- Heat olive oil over medium heat in a large, heavy skillet and add leeks. Cook, stirring, until they begin to soften, about 3 minutes. Add minced garlic and rosemary and cook, stirring, for another 30 seconds to a minute, until fragrant. Stir in cabbage and a generous pinch of salt and cook, stirring often, until it begins to soften, about 5 minutes. Add dissolved tomato paste and paprika and stir together. Add white wine, Parmesan rind and salt to taste, bring to a simmer, cover and reduce heat to low. Cook, stirring from time to time, for about 20 to 25 minutes, until cabbage is soft and sweet. Remove Parmesan rind. Add freshly ground pepper, taste and adjust salt. Remove from heat.
- Lightly toast the bread and rub with the cut clove of garlic. Top with the cabbage, sprinkle with Parmesan and with dill if desired, and serve.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 9 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 625 milligrams, Sugar 9 grams, TransFat 0 grams
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Fcffotball
[email protected]This recipe is a keeper. I will definitely be making it again and again.
Luther Abbott
[email protected]I've never had bruschetta with cabbage before, but it was delicious!
Abdullah G
[email protected]This bruschetta is a great way to use up leftover wine.
Shahzad Butt
[email protected]I made this recipe for a potluck and it was a huge success. Everyone raved about it.
Petko Spasov
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Aqil Irsyad
[email protected]I love the combination of flavors in this recipe. The cabbage, wine, and cheese all work together perfectly.
asad vai
[email protected]This bruschetta is so easy to make and it's always a crowd-pleaser.
Adams Ngabile
[email protected]I've made this recipe several times and it's always a hit. It's a great appetizer or light meal.
Masood Meer
[email protected]This recipe is a great way to use up leftover cabbage. It's also a very affordable meal.
Robin Raphael
[email protected]I made this recipe for my family and they all loved it. Even my picky kids ate it up.
Makayla Richardson
[email protected]I followed the recipe exactly and the bruschetta turned out perfectly. I will definitely be making this again.
Qaisib Khan
[email protected]I'm not a big fan of cabbage, but this recipe changed my mind. The cabbage was so delicious!
Somnath Rajbhar
[email protected]This is one of my favorite bruschetta recipes. The cabbage is always so tender and flavorful.
Ashlyn Ortega
[email protected]I made this recipe for a party and it was a hit! Everyone loved the unique flavor of the cabbage.
Alt__ w3irdcor3
[email protected]The cabbage was a bit too sour for my taste, but the rest of the recipe was delicious.
Najmul hasan Fahim
[email protected]I love how easy this recipe is to make. It's perfect for a quick and easy weeknight meal.
kelley tarr
[email protected]This bruschetta was a delightful surprise! The cabbage, braised in wine, was incredibly tender and flavorful. The combination of flavors and textures was perfect.