Time 35 minutes
Yield6 bruschetta, serving 3 to 6
- 2 tablespoons extra virgin olive oil
- 2 leeks, white and light green parts only, halved, cleaned and thinly sliced
- 2 garlic cloves, 1 minced, 1 cut in half
- 1 teaspoon chopped fresh rosemary
- 1 medium head cabbage, cored and shredded or chopped
- Salt to taste
- 1 tablespoon tomato paste dissolved in 2 tablespoons water
- ½ teaspoon paprika
- 1 cup dry white wine
- 1 Parmesan rind
- Freshly ground pepper
- 1 tablespoon chopped fresh dill(optional)
- 6 thick slices whole wheat country bread
- 3 tablespoons freshly grated Parmesan
- Heat olive oil over medium heat in a large, heavy skillet and add leeks. Cook, stirring, until they begin to soften, about 3 minutes. Add minced garlic and rosemary and cook, stirring, for another 30 seconds to a minute, until fragrant. Stir in cabbage and a generous pinch of salt and cook, stirring often, until it begins to soften, about 5 minutes. Add dissolved tomato paste and paprika and stir together. Add white wine, Parmesan rind and salt to taste, bring to a simmer, cover and reduce heat to low. Cook, stirring from time to time, for about 20 to 25 minutes, until cabbage is soft and sweet. Remove Parmesan rind. Add freshly ground pepper, taste and adjust salt. Remove from heat.
- Lightly toast the bread and rub with the cut clove of garlic. Top with the cabbage, sprinkle with Parmesan and with dill if desired, and serve.
- The cabbage topping will keep in the refrigerator for a couple of days. Reheat gently on top of the stove.
BY: MARTHA ROSE SHULMAN