By Martha Rose Shulman
- Total Time
- 35 minutes
- Rating
- 4(131)
- Notes
- Read community notes
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
Nutritional analysis per serving (6 servings)
248 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 9 grams protein; 623 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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
131
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Cooking Notes
SonomaSMB
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.
aa
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.
Western Winnie
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.
I found the cabbage mixture to be a delicious side dish in addition to being a bruschetta topping. I just left out the cheese.
Equitraveler
This recipe is delicious. The cabbage is tender and sweet and the crunchy garlic-rubbed bread makes a perfect foil. I used hefty multigrain, which worked well. This would also be a nice side dish sans bread. Highly recommend.
Northerner
Made this with red cabbage and other listed ingredients, as recipe stated. Needed more seasoning at the end than expected. Benefits from a splash of acid. I used white wine vinegar. Took a long time on higher than low heat to generate some caramelization on the cabbage. A little like a deconstructed cabbage roll/braised cabbage. Is delicious if you taste as you go!
Heidi S. (Woodinville)
I liked this a lot. Used what I had, subbing onion for leek, marinara for the tomato paste, and grated parmesan (no rind) over buttered, toasted bread. It was great!! Forgot to add the dill but didn't miss it.
Kyle
Good, not great. Upped all the spices. Would ditto the Rye bread idea.
Anne Marie
Taste is amazing. Vegan without the cheese.
Ly
Underwhelmed. Roasted cabbage tastes better and way easier.
aa
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.
SonomaSMB
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.
Clare
I made the cabbage topping a day in advance and it kept very well, and reheating was easy in a large saute pan. A nice appetizer for those who love cabbage and Parmesan.
Gerry
What's the meaning of the two calorie counts here? Obviously one is half the other but what is it in relation to portion sizes?
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