Take a culinary journey to Italy with this delightful bruschetta recipe featuring braised cabbage in wine. This classic Italian appetizer combines the flavors of sautéed onion, garlic, and aromatic herbs with tender, slow-cooked cabbage braised in red wine. Served on toasted baguette slices, this bruschetta offers a symphony of textures and flavors that will tantalize your taste buds.
Accompanying this main recipe is a selection of variations that cater to different dietary preferences and tastes. For those who prefer a vegetarian option, there's a meatless version that replaces the pancetta with extra-virgin olive oil. For a unique twist, try the braised cabbage bruschetta with Gorgonzola cheese, where the creamy and tangy cheese adds an extra layer of richness. And for those who enjoy a spicy kick, the spicy braised cabbage bruschetta incorporates chili flakes for a touch of heat.
Each recipe is detailed with step-by-step instructions, ingredient lists, and cooking times, ensuring that home cooks of all levels can prepare this delectable dish with ease. Whether you're hosting a party, looking for a light lunch, or simply want to indulge in a flavorful meal, this bruschetta with cabbage braised in wine is a versatile and satisfying choice. Gather your ingredients, preheat your oven, and let's embark on a culinary adventure!
BRUSCHETTA
This easy bruschetta recipe from Food Network's Ree Drummond makes a great appetizer or tasty first course for a larger meal.
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
- Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
- Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
- To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
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
CHEF JOHN'S BRAISED RED CABBAGE
We're going to cook a very beautiful, super easy cabbage side dish. All ingredients are totally to taste. It's a little bit sweet and a little bit tangy, with a tiny hint of caraway to interest you.
Provided by Chef John
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat; cook cabbage in the hot butter until it begins to soften, 1 to 2 minutes. Season with salt. Pour in water, red wine, and red wine vinegar. Stir to combine. Mix in sugar and caraway seeds.
- Continue to cook and stir until liquid has evaporated and cabbage is tender, about 5 minutes. If cabbage isn't quite tender, add a splash of water and continue cooking a few more minutes.
Nutrition Facts : Calories 134.4 calories, Carbohydrate 17.7 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.1 g, Protein 2.1 g, SaturatedFat 3.7 g, Sodium 80.4 mg, Sugar 11.8 g
RED WINE-BRAISED CABBAGE AND ONIONS
This dish is the vegetable incarnation of mulled wine-the cabbage and onions soak up all the flavor of the red wine and spices, becoming incredibly aromatic.
Categories Fruit Onion Vegetable Side Braise Thanksgiving Vegetarian Vinegar Apple Red Wine Fall Vegan Cabbage Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat butter in a 6- to 8-quart wide heavy pot over moderately high heat until foam subsides, then cook onion and cabbage, stirring frequently, until wilted and slightly browned, about 20 minutes.
- Add wine, water, vinegars, apple, sugar, and salt and bring to a boil.
- Wrap peppercorns, cloves, and bay leaf in cheesecloth and tie with string. Add to cabbage mixture, then cover cabbage directly with a round of parchment or wax paper and cover pot with lid. Reduce heat and simmer until cabbage is very tender, about 2 hours.
- Discard cheesecloth bundle and season cabbage with salt and pepper.
Tips:
- For a more intense flavor, use a good quality red wine for braising the cabbage.
- If you don't have any red wine, you can substitute it with white wine or apple cider.
- Be sure to slice the cabbage thinly so that it cooks evenly.
- Don't overcrowd the pan when braising the cabbage. If necessary, cook the cabbage in batches.
- Season the cabbage to taste with salt, pepper, and other herbs and spices of your choice.
- For a crispy bruschetta, toast the bread slices until they are golden brown and slightly charred.
- Top the bruschetta with the braised cabbage, some grated Parmesan cheese, and a drizzle of olive oil.
Conclusion:
This bruschetta with cabbage braised in wine is a delicious and easy-to-make appetizer or snack. The cabbage is tender and flavorful, and the bruschetta is crispy and golden brown. This dish is sure to be a hit at your next party or gathering.
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