Bruschetta With Cabbage Braised in Wine
Published January 27, 2014
Andrew Scrivani for The New York Times
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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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
½ 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
Nutritional analysis per serving (3 to 6 servings)
30 grams carbs; 6 milligrams cholesterol; 250 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 6 grams fiber; 623 milligrams sodium; 9 grams protein; 8 grams sugar
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.
The cabbage topping will keep in the refrigerator for a couple of days. Reheat gently on top of the stove.
Private Notes
Comments
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.
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.
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.
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.
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.
I found the cabbage mixture to be a delicious side dish in addition to being a bruschetta topping. I just left out the cheese.