Crostone di cavolo

Grilled bread with braised cabbage

Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

Different types of cabbages are used for this dish, ranging from red or pale green to the darker green of the typical cavolo nero. Boiling the cabbage for a few minutes helps to make it easier to digest.


  • 1 medium cabbage, such as Savoy, about 800 g (1 lb 12 oz)
  • 4 tablespoons olive oil
  • 1 <


Bring a large saucepan of lightly salted water to boil. Wash and trim the cabbage, discarding any damaged leaves and cut into thin strips. Boil the cabbage in the water for about 5 minutes. Drain and discard the water.

Heat the oil in a large saucepan. Add the rosemary sprig and sauté for a few minutes to flavour the oil. Remove the rosemary and discard. Add the 2 garlic cloves and the