Makes 6 Toasts
6 (3/4-inch thick) slices filone or other country bread
2 garlic cloves, peeled
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 ounces smoked bacon, cut into ¼-inch dice
½ of a medium white onion, thinly sliced
1 pound red or white cabbage (about ½ of a medium cabbage), halved, cored, and cut crosswise into 1/2-inch-wide ribbons
2 tablespoons red wine vinegar
Maldon or other flaky sea salt
Coarsely ground black pepper
For the Bruschetta
Grill or toast the bread, turning once, until marked with grill marks or deep golden brown but still soft in the center. Rub a garlic clove just around the circumference of each toast, along the jagged outer crust. Divide the topping of your choice among the bruschetta, and serve.
For the Cabbage
Combine the oil, butter, bacon, onion, and cabbage in a large pot and cook over medium-high heat, stirring, until the cabbage is well coated and beginning to wilt, about 5 minutes. Cover, reduce the heat to low, and cook until the cabbage is very tender, 20 to 25 minutes.
Add the vinegar, increase the heat to high, and cook, stirring, until most of the cooking liquid has evaporated. Season with salt if necessary and with pepper and remove from the heat.
Serve the cabbage warm or at room temperature.
The cabbage can be refrigerated for up to 3 days; bring to room temperature before serving.