Cabbage Bruschetta

I think there will be folks who might find this just a bit too different as a bruschetta topping. It was kind of different for me at first ... but definitely grew on me as we had it for our appetizer two nights running. It is basically a pickled (slightly) cabbage with onion and smoky bacon. My husband's initial response was "it reminds me of a hot dog for some reason" which struck me as an odd but apt description -- until I realized this recipe has a lot in common with a hot dog served with sauerkraut.

It is supposed to be served warm or at room temperature and I think I prefer it slightly warm. On the second night we added a bit of blue cheese and that was pretty tasty as well.

Because we were having a flank steak with this, we were drinking a "big red" -- but I'd like to try this again paired something lighter, like a rose.