Crostone di cavolo

Name: Crostone di cavolo (Grilled bread with braised cabbage)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 medium cabbage, such as Savoy, about 800 g (1 lb 12 oz); 4 tablespoons olive oil; 6 large, thick slices of white country-style bread; 1 sprig of rosemary; 1 small dried red chilli, crumbled; 3 garlic cloves, peeled, and 2 of them crushed with the flat of a large knife blade; extra virgin olive oil, to serve

Grilled bread with braised cabbage

Preparation info

Serves
6

Difficulty
Medium

Appears in

Twelve

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.

Ingredients

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

Europe
Italy
Starter
Vegan
Mediterranean
November
Tuscany

Method

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