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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Kylie Jovuka
[email protected]I will definitely be making this again!
debra otieno
[email protected]This bruschetta is easy to make and it looks very elegant.
Jen Praja
[email protected]This is a great way to get your kids to eat their vegetables.
annor samopla
[email protected]I love the unique flavor of the cabbage.
Michael Bott-Thurston
[email protected]This bruschetta is a great appetizer or snack.
Desmond King
[email protected]I will definitely be making this again!
cloudybear
[email protected]This is a delicious and easy recipe.
Kibuka Jefferson
[email protected]This bruschetta is a great way to use up leftover cabbage.
john Paul Scowen
[email protected]I love the combination of flavors in this bruschetta. The cabbage is tender and flavorful, and the balsamic glaze adds a touch of sweetness and acidity.
Patrick Pixau
[email protected]This is a great recipe for a light lunch or dinner. It's also perfect for a picnic.
Elijah Gakpetor
[email protected]I made this bruschetta for a party and it was a huge hit! Everyone loved the unique flavor and the crispy bread.
Shams Sattar
[email protected]This bruschetta is a great way to impress your guests. It's easy to make and it looks very elegant.
Muhammad Zeeshan
[email protected]I'm not a huge fan of cabbage, but this bruschetta was surprisingly good. The cabbage was tender and flavorful, and the combination of flavors was very pleasing.
Dick Free
[email protected]This bruschetta is a great way to use up leftover cabbage. It's also a great way to get your kids to eat their vegetables!
Lisa Eller
[email protected]I love the unique flavor of the cabbage braised in wine. It's a great way to change up the classic bruschetta recipe.
Sameer Sandhu
[email protected]This is a great recipe for a quick and easy appetizer. The cabbage cooks quickly and the bruschetta is so flavorful.
Willis Lewis
[email protected]I've made this bruschetta twice now and it's been a hit both times! The cabbage is so tender and flavorful, and the combination of flavors is just perfect.
Christopher R. Harding
[email protected]This bruschetta was a delightful surprise! The cabbage, braised in wine, had a rich and complex flavor that paired perfectly with the crispy bread. I especially appreciated the addition of the balsamic glaze, which added a touch of sweetness and acid