Bruschetta With Cabbage Braised in Wine

Name: Bruschetta With Cabbage Braised in Wine
Total time: 35 min
Yield: 6 bruschetta, serving 3 to 6
Ingredients: 2 tablespoons extra virgin olive oil; 2 leeks, white and light green parts only, halved, cleaned and thinly sliced; 2 garlic cloves, 1 minced, 1 cut in half; 1 teaspoon chopped fresh rosemary; 1 medium head cabbage, cored and shredded or chopped; Salt to taste; 1 tablespoon tomato paste dissolved in 2 tablespoons water; 1/2 teaspoon paprika; 1 cup dry white wine; 1 Parmesan rind; Freshly ground pepper; 1 tablespoon chopped fresh dill (optional); 6 thick slices whole wheat country bread; 3 tablespoons freshly grated Parmesan

By Martha Rose Shulman

Total Time: 35 minutes
Rating: 4(141)
Comments: Read comments

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.

Featured in: Winter Cabbage With a Mediterranean Flair

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Ingredients

Yield:6 bruschetta, serving 3 to 6

2tablespoons extra virgin olive oil
2leeks, white and light green parts only, halved, cleaned and thinly sliced
2garlic cloves, 1 minced, 1 cut in half
1teaspoon chopped fresh rosemary
1medium head cabbage, cored and shredded or chopped
Salt to taste
1tablespoon tomato paste dissolved in 2 tablespoons water
½teaspoon paprika
1cup dry white wine
1Parmesan rind
Freshly ground pepper
1tablespoon chopped fresh dill (optional)
6thick slices whole wheat country bread
3tablespoons freshly grated Parmesan

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.

Tip

The cabbage topping will keep in the refrigerator for a couple of days. Reheat gently on top of the stove.

Ratings

4 out of 5

141 user ratings

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Comments

SonomaSMB7 years ago

If you love cabbage, you'll go crazy over these. Beautiful flavor from the leeks, wine & tomato paste.

They are the perfect hearty accompaniment to a great homemade tomato soup. I like it on seeded rye bread, but it's good on anything.

Aged Gouda is also a nice topping.

aa5 years ago

note that the wine ought to be reduced BEFORE turning the heat to low and covering! i made the mistake of covering before the wine had fully reduced and it did not cook off after 25 min.

Botany Boy3 months ago

Very meh. Followed the directions. Waste of wine and cabbage. I did have a feeling though, that a substantial shot of fresh ginger would make a huge difference. I'm not going to bother trying though.

Western Winnie2 years ago

By making this ahead I was able to produce a VERY satisfying WFH lunch! Silky, rich, fresh. Toasted sliced from a homemade sourdough rye boule. By using a crisp rose wine to simmer I did not need to add acid, but you would if you use stock. Made a non vegan option by spreading some ricotta with Calabrian chilies and topping with a slice of sopresatta.

Diane D.2 years ago

I found the cabbage mixture to be a delicious side dish in addition to being a bruschetta topping. I just left out the cheese.

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