35 minutes
A hearty and flavorful bruschetta featuring tender cabbage and smoky bacon on rustic country bread.
Filone Or Country Bread, ¾-inch-thick slices
slices
Garlic Clove, peeled
cloves
tablespoons
tablespoons
Smoked Bacon, diced into ¼-inch pieces
0 oz
White Onion, thinly sliced
each
White Cabbage, halved, cored, and cut crosswise into ½-inch-wide ribbons
0 lb
tablespoons
Maldon Sea Salt, flaky
to taste
to taste
1. Grill or Toast Bread
Grill or toast the bread slices, turning them once, until they have grill marks or are a deep golden brown but still soft in the center. While the bread is still warm, rub a peeled garlic clove around the circumference of each slice.
2. Cook Cabbage Mixture
Combine the olive oil, butter, diced bacon, thinly sliced onion, and cabbage ribbons in a large pot. Cook this mixture over medium-high heat for about 5 minutes, until the cabbage begins to wilt and the ingredients start to meld.
3. Cover and Slow Cook
Cover the pot, reduce the heat to low, and let the mixture cook for about 20 to 25 minutes, until the cabbage is very tender.
4. Add Vinegar and Seasonings
Add the red wine vinegar and increase the heat to high. Cook until most of the liquid evaporates. Season with Maldon sea salt and coarsely ground black pepper. Remove from heat.
5. Assemble Bruschetta
Spoon the cabbage mixture onto the warm or room temperature toasted bread slices. Serve immediately.
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