Croutons with Savoy Cabbage
4 servings
15 minutes
Crostini with savoy cabbage is an exquisite combination of simple ingredients born in European cuisine, where harmony of taste and texture is valued. Crispy bread infused with the aroma of garlic and olive oil serves as the perfect base for tender savoy cabbage. Its light sweetness and softness enriched with spices create a stunning contrast with the toasted crostini. This dish likely has roots in peasant cooking traditions that used seasonal products and simple cooking methods. Crostini with cabbage are great as an appetizer, a light dinner, or an elegant complement to meat and fish dishes. They not only delight the palate but also nourish the body with beneficial nutrients, making the meal enjoyable and nutritious.
1
Wash the cabbage leaves, remove the hard parts of the leaf, and cut into strips. Immerse them in a pot of boiling salted water and cook for 3-4 minutes, then remove and let them drain.
- Savoy cabbage: 600 g
- Salt: to taste
2
In a wide skillet, fry the peeled garlic cloves in 2 tablespoons of olive oil until golden. Remove them, add the squeezed cabbage leaves and sauté, stirring constantly, for 2-3 minutes, adding salt.
- Garlic: 4 cloves
- Extra virgin olive oil: to taste
- Savoy cabbage: 600 g
- Salt: to taste
3
Grill the bread pieces in the oven or on the stove (2-3 minutes on each side). Place cabbage on the bread pieces, drizzle with a little olive oil, and season with black pepper.
- Hearth bread: 4 pieces
- Savoy cabbage: 600 g
- Extra virgin olive oil: to taste
- Ground black pepper: to taste
