Instructions: In a 12-inch to 14-inch saute pan, heat 6 tablespoons oil and garlic together until garlic starts to lightly brown. Add all the cavolo at once and stir to move garlic from the bottom. Cover and cook 8 to 10 minutes until cavolo is soft.

Meanwhile, grill the bread and then rub with raw garlic. Place 1 slice in each shallow bowl and top with a large spoonful of the cabbage. Drizzle with 1 tablespoon extra-virgin olive oil and shaved pecorino from a peeler.

This recipe yields 4 antipasto servings.

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