Sliced bread and cabbage


A delicious idea for a starter: crusty toasted white bread with garlic and boiled black cabbage.


8 slices Classico del Mastro Panettiere / Classic / Maestro Classic
2 garlic cloves
1/2 black cabbage
2 tbsp olive oil
salt and pepper
Cannellini beans to taste


  • Boil the black cabbage in salted water for around 20 minutes.
  • In the meantime, toast the bread slices in the oven at 200°C for around five minutes.
  • Once they are done rub them with garlic.
  • Place the bread slices onto a plate and cover them with the red cabbage.
  • Season with oil, salt and pepper.
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