By Martha Rose ShulmanTotal Time35 minutesRating4(131)NotesRead community notesLong-simmered cabbage provides a sweet flavor for this bruschetta. The wine-braised cabbage is adapted from a recipe in “Cooking From an Italian Garden,” by Paola Scaravelli and Jon Cohen. If you don’t cook with wine, substitute vegetable stock, chicken stock or water for the wine. You could also top the bruschetta with a simpler cabbage sauté, but I love the sweet flavor of the long-simmered cabbage.Featured in: Winter Cabbage With a Mediterranean Flair or to save this recipe.Subscriber benefit: give recipes to anyoneAs a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.SubscribePrint OptionsInclude recipe photoAdvertisementIngredientsYield:6 bruschetta, serving 3 to 62tablespoons extra virgin olive oil2leeks, white and light green parts only, halved, cleaned and thinly sliced2garlic cloves, 1 minced, 1 cut in half1teaspoon chopped fresh rosemar...
