Bruschetta with Sautéed Cabbage and Anchovies

This is a good cold-weather snack.


  • 6 large slices of coarse country bread, about ½ in thick
  • 6 tbsp virgin olive oil
  • 3 cloves of garlic, chopped
  • 6 anchovy fillets, drained
  • cups very thinly sliced white cabbage
  • 2 tbsp red wine vinegar
  • Salt and freshly ground pepper


Preheat the broiler, then toast the bread, turning the slices just once, until barely golden.

Meanwhile, heat 3 tablespoons of the oil in a large frying pan over a medium heat. Add the garlic and anchovies, and sauté for 2 minutes. Add the cabbage, vinegar, and salt and pepper to taste. Cook briefly, stirring, just to barely wilt the cabbage.

Arrange the toasts on individual dishes and cover with the cabbage mixture. Pour the rest of the oil over and serve immediately, piping hot.