Crostone al Cavolo Nero – A Traditional Tuscan Recipe

crostone al cavolo neroCrostone al Cavolo Nero

Little toasted breads with black cabbage and sausage

Ingredients (serves 6)

• 500 g black cabbage
• 400g Tuscan-style bread
• 1 Italian sausage
• 1 onion
• extra virgin olive oil
• salt and pepper to taste
• 50 g grated cheese (parmesan or ‘pecorino’ which is a hard sheep’s cheese from Tuscany)
• vegetable broth


Remove all hard parts of the cabbage leaves so you are left with only the leafy parts. Dice the onion and cut up the sausage into small pieces. Add some extra virgin olive oil to a frypan, then fry the onion, together with the sausage for 5 minutes. Add the cabbage leaves, then pour over some white wine so that the leaves wither and reduce. As soon as the wine has evaporated, add a small amount of vegetable broth to stop the cabbage from
browning. Remove from the heat. Spoon the cabbage mixture onto toasted pieces of bread, then sprinkle with grated parmesan or
pecorino cheese. Place in an oven of 180 degrees for 2 minutes to melt the cheese.

*For vegetarians this recipe can also be made without the sausage.*


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