Bruschetta With Cabbage Braised in Wine Recipe (2024)

By Martha Rose Shulman

Bruschetta With Cabbage Braised in Wine Recipe (1)

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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Bruschetta With Cabbage Braised in Wine Recipe (2)

Preparation

  1. 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.

  2. 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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Private Notes

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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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Bruschetta With Cabbage Braised in Wine Recipe (2024)

FAQs

What is the meaning of braised cabbage? ›

You might be familiar with braised meats; they're browned and cooked in liquid for a few hours until the meat is tender. When it comes to cooking cabbage, braising is the same idea. The cabbage is lightly browned in a bit of fat, then liquid is added, and the cabbage continues to cook.

Can you reheat braised cabbage? ›

You can definitely cook this dish ahead of time, store it in the fridge, and reheat it when you're going to serve it. You can braise the cabbage for two hours in the oven and then take it out before the final step where the cabbage gets browned, uncovered, at a higher heat.

How do you defrost braised red cabbage? ›

It's OK, you CAN carefully defrost this from frozen, but it takes a little more work to reheat, which you might not want to do on Christmas Day. You can either pop it into the slow cooker for about 1 hour on HIGH or 2 hours on LOW. You can do it in the oven in a lidded casserole dish, on 180C for 20 minutes or so.

Can you reheat cooked cabbage? ›

CABBAGE/POTATO/CARROTS

Microwave: Transfer contents into a microwave-safe container and reheat for 3-4 minutes until the desired temperature is achieved. PLEASE NOTE THAT COOKING TIMES AND TEMPERATURES MAY VARY FROM OVEN TO OVEN. For best results, we recommend using a food thermometer.

Does braised mean cooked? ›

braising, the cooking of meat or vegetables by heating them slowly with oil and moisture in a tightly sealed vessel. Braising differs from stewing, in which the food is immersed in liquid, and from covered roasting, in which no liquid is added. Braising is a combination of covered roasting and steaming.

Why is my braised cabbage bitter? ›

What's more, prolonged cooking can alter the flavor of cabbage, making it taste more bitter or bland rather than retaining its natural sweetness and mildness. To avoid these issues, it's best to cook green cabbage until it's tender but still retains some crispness and its vibrant color.

What does braised mean in cooking? ›

Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer).

What does braised mean English? ›

/breɪz/ to cook food slowly in a covered dish in a little fat and liquid: braised celery. Braise the lamb in wine.

Why is it called braised? ›

The name of the technique comes from the French word braiser, referring to the original method that involved cooking meat in a covered vessel set on a bed of hot, glowing coals (braises). Hot coals were also piled on top of the lid so the meat would cook evenly.

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