Red cabbage crostini with parmesan

Kelli Murphy
5 1


Servings: 4
  • 1/4 Head red cabbage (approx. 350 g)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 2-3 TABLESPOONS Balsamic vinegar
  • 5-6 Tbsp Oil
  • 200 g Ciabatta
  • 2–3 Spring onions
  • 30 g Parmesan (piece)


  1. 1

    Remove the outer leaves from the cabbage. Wash the cabbage and cut off the stalk. First cut or slice the cabbage into columns, then into fine strips. Mix with 1/2 tsp. salt and knead thoroughly.

  2. 2

    Leave to steep for about 30 minutes.

  3. 3

    Mix vinegar, pepper, 1/2 teaspoon sugar and possibly some salt. Fold in 2 tablespoons of oil. Heat 1 tablespoon of oil in a saucepan. Sauté the red cabbage for about 10 minutes. Remove from heat and mix with the marinade.

  4. 4

    Leave to stand for a further 30 minutes.

  5. 5

    Cut bread into 8-12 slices. Heat 2-3 tablespoons of oil in portions in a frying pan. Fry the slices of bread on both sides until golden brown. Sprinkle with salt and remove.

  6. 6

    Clean, wash and cut the spring onions into rings. Fold the spring onions into the red cabbage. Season again and spread on the bread slices. Slice the cheese and sprinkle over the bread.