Croutons with Cabbage and Crispy Bacon, appetizer or main dish? This is quite a dilemma, because one crouton leads to another, they’re so good. If you decide on the first option, I recommend toasting small slices of bread, otherwise you or your guests will end up eating nothing else. I usually don’t salt the cabbage, because the salt in the bacon provides the right amount of flavor for the whole recipe. For those who love stronger flavors, cook the cabbage directly in the pan, raw, without boiling. Just add a little water.
If you like croutons, then don’t miss the next recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 croutons
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4 slices whole grain bread
- 6 leaves cabbage
- 10 thin slices streaky bacon
- 2 tablespoons extra virgin olive oil
- 1 clove garlic
- to taste chili pepper
Tools
- 1 Pan non-stick
- 1 Baking sheet
- 1 Parchment paper
- 1 Paper towels
- 1 Cutting board
- 1 Knife
Preparation
First, toast the slices of bread in the oven at 392°F, for about 5-7 minutes. With a sharp knife, remove the outer leaves of the cabbage, the ones that should be discarded. Cut them in half and remove the central part, as it would remain too tough.
Wash them thoroughly, dry them, and cut them into fairly thin strips. Then plunge them into boiling water and let them cook for about 10 minutes.
In a non-stick pan, add garlic, extra virgin olive oil, and chili pepper, and sauté for a few seconds before adding the boiled cabbage. For a stronger flavor, you can cook the cabbage in the pan without boiling it first. Don’t add salt at this stage, as the strong flavor of the bacon will be sufficient. You can always add it at the end if needed. Remove the cabbage and, in the same pan, fry the bacon. As soon as it starts to change color, remove it and let it dry on paper towels. It will gradually become very crispy.
Now that all the ingredients are ready, we can assemble the croutons. Arrange the slices of bread on a serving plate or wooden board and distribute the sautéed cabbage on top. Finally, add the bacon slices, crumbled by hand. Adjust salt if necessary.
Serve the Croutons with Cabbage and Crispy Bacon immediately and piping hot, but they are also delicious at room temperature.
Advice
If you have leftover croutons, you can store them in the refrigerator, but I advise removing them from the bread.
Store the toppings and the bread separately in an airtight container.
You can then reassemble them by reheating the bread and the vegetables, either in a pan or microwave.
