40 minutes
A hearty bruschetta topping featuring tender cabbage, smoky bacon, and tangy red wine vinegar.
tablespoons
tablespoons
Smoked Bacon, cut into ¼-inch dice
0 oz
White Onion, thinly sliced
each
Cabbage (Red Or White), halved, cored, and cut crosswise into ½-inch-wide ribbons
0 lb
tablespoons
to taste
to taste
1. Cook Bacon and Onion
Begin by heating 2 tablespoons of extra virgin olive oil and 2 tablespoons of unsalted butter in a large pot over medium-high heat. Add 2 ounces of diced smoked bacon and cook until it starts to release its fat and become crispy. Then, stir in the thinly sliced half medium white onion and the cabbage, cut into ½-inch-wide ribbons.
2. Wilt the Cabbage
Continue cooking the mixture for about 5 minutes. Stir occasionally until the cabbage begins to wilt. Coating the cabbage in the oil and butter helps it to soften more quickly and infuses it with a rich, savory flavor.
3. Simmer the Cabbage
Once the cabbage has started to wilt, cover the pot and reduce the heat to low. Let it cook gently for 20 to 25 minutes. This slow cooking allows the cabbage to become tender and meld with the flavors of the bacon and onion.
4. Add Red Wine Vinegar
After 20 to 25 minutes, uncover the pot and increase the heat to high. Pour in 2 tablespoons of red wine vinegar and cook for a few minutes until most of the liquid has evaporated. The vinegar adds a bright acidity that balances the rich flavors and helps to evaporate the excess liquid.
5. Season the Mixture
Season the cabbage mixture with Maldon or another flaky sea salt and coarsely ground black pepper to taste.
6. Serve
Remove the pot from the heat. Your rustic cabbage bruschetta topping is now ready to be served. If you wish to make it ahead of time, you can refrigerate the mixture for up to 3 days. When ready to serve, simply bring it to room temperature. Enjoy this hearty topping on a slice of toasted bread, and savor the blend of smoky bacon, tender cabbage, and tangy vinegar.
Add in cooked, crumbled Italian sausage or crispy pancetta for a salty, meaty dimension. Alternatively, for a pescatarian twist, top the cabbage with anchovies or smoked salmon after plating.
Incorporate chopped olives, capers, and a sprinkle of oregano into the cabbage mixture. Top with feta cheese crumbles and a drizzle of balsamic reduction.
Sprinkle with a different cheese such as smoked gouda, sharp provolone, or a blue cheese crumble before broiling to introduce a new flavor dimension.
Stir in some soy sauce, a touch of sesame oil, and a sprinkle of red pepper flakes while cooking the cabbage. Garnish with sliced green onions and sesame seeds for an Asian-inspired variation.
Add red pepper flakes, diced jalapeño, or a spoonful of your favorite hot sauce to the cabbage as it cooks to infuse some heat into the dish.
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