Recipe Index

Italian | Cabbage Bruschetta

Posted on April 9, 2012

Want to make cabbage taste good? Add bacon. Seriously though, this was tasty. I wrote the recipe up as it appeared in the cookbook, but I like to cook the onions and bacon on their own for a while, until they begin to caramelize, before adding the cabbage. Also, sometimes I sneak more bacon into the recipe.

Yield: 2 generous cups

cabbage bruschetta


2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

2 ounces smoked bacon, cut into 1/4-inch dice

1/2 medium white onion, thinly sliced

1 pound red or white cabbage, halved, cored, and cut crosswise into 1/2-inch-wide ribbons

2 tablespoons red wine vinegar

Maldon or other flaky sea salt

Coarsely ground black pepper



Combine the oil, butter, bacon, onion, and cabbage in a large pot and cook over medium-high heat, stirring, until the cabbage is well coated and beginning to wilt, about 5 minutes. Cover, reduce the heat to low, and cook until the cabbage is very tender, 20 to 25 minutes.

Add the vinegar, increase the heat to high, and cook, stirring, until most of the cooking liquid has evaporated. Season with salt if necessary and with pepper and remove from the heat.

Serve the cabbage warm or at room temperature.

To make the bruschetta, grill or toast 3/4-inch thick slices of filone or other country bread. Top with cabbage.


(Ref. "Cabbage Bruschetta" recipe, Molto Gusto.)