Red cabbage crostini

Name: Red cabbage crostini
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/4 Head red cabbage (approx. 350 g); 7-10 Tbsp Salt; 3 TABLESPOONS dark balsamic vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 6-7 TABLESPOONS Oil; 200 g Ciabatta bread; 25 g Parmesan cheese; 2 Spring onions

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/4 Head red cabbage (approx. 350 g)
7-10 Tbsp Salt
3 TABLESPOONS dark balsamic vinegar
7-10 Tbsp Pepper
7-10 Tbsp Sugar
6-7 TABLESPOONS Oil
200 g Ciabatta bread
25 g Parmesan cheese
2 Spring onions

Directions

1
Remove the outer leaves from the cabbage. Wash the cabbage, cut into slices and cut out the hard stalk. Cut or slice the cabbage into thin strips. Mix the cabbage with 1/2 teaspoon salt in a bowl, knead thoroughly and leave to stand for about 30 minutes.
2
Season vinegar with pepper, sugar and possibly a little salt, fold in 3 tablespoons of oil. Heat 1 tablespoon of oil in a large pot. Sauté the red cabbage for about 10 minutes while turning, remove from heat. Add the vinaigrette to the cabbage and let it steep for about 30 minutes.
3
Cut bread into 9-10 thicker slices. Heat 2-3 tablespoons of oil in a frying pan, fry slices of bread in it in portions on both sides until brown, season with a little salt, remove
4
Slicing cheese. Clean and wash spring onions, cut them into rings and add them to the salad. Season salad again, spread on the bread slices, arrange on a plate, sprinkle with parmesan slices
5
Waiting time approx. 45 minutes