Herby Cabbage in Parmesan Broth (Print Version)

Tender cabbage simmered in savory parmesan broth with fresh herbs for a comforting and aromatic side dish.

# Ingredient List:

→ Vegetables

01 - 1 medium green cabbage, cored and cut into 8 wedges
02 - 1 medium yellow onion, thinly sliced
03 - 2 cloves garlic, minced

→ Broth

04 - 4 cups vegetable broth
05 - 1 cup grated Parmesan cheese, plus extra for serving
06 - 2 tablespoons unsalted butter

→ Herbs & Seasonings

07 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
08 - 2 tablespoons chopped fresh parsley
09 - 1 tablespoon chopped fresh chives
10 - 1 bay leaf
11 - 1/2 teaspoon freshly ground black pepper
12 - Salt to taste

→ To Serve

13 - Extra chopped fresh herbs
14 - Extra grated Parmesan cheese

# How to Make:

01 - In a large wide pot, melt butter over medium heat. Add sliced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 1 minute more.
02 - Arrange cabbage wedges in the pot. Pour in vegetable broth and add bay leaf, thyme, and black pepper. Bring to a gentle simmer.
03 - Cover and simmer for 20 minutes, turning the cabbage once halfway through, until tender but not falling apart.
04 - Remove lid and stir in grated Parmesan cheese. Simmer uncovered for 5 minutes until cheese melts and broth becomes creamy. Discard bay leaf.
05 - Taste and adjust seasoning with salt as needed. Stir in chopped parsley and chives.
06 - Serve cabbage wedges in shallow bowls with broth. Garnish with extra fresh herbs and grated Parmesan cheese.

# Expert Advice:

01 -
  • The cabbage becomes silky and sweet without losing its shape or turning mushy.
  • The broth tastes like liquid comfort, rich with Parmesan and fresh green herbs.
  • It comes together in one pot with almost no hands on effort.
  • You can serve it as a side or eat it as a light meal with crusty bread.
02 -
  • Do not let the broth boil hard or the cabbage will fall apart and turn mushy instead of staying tender and silky.
  • Grate the Parmesan fresh because pre grated cheese has anti caking agents that keep it from melting smoothly into the broth.
  • Flip the cabbage gently with a spatula or tongs so the wedges cook evenly without breaking.
03 -
  • Use a wide pot instead of a tall one so the cabbage wedges fit in a single layer and cook evenly.
  • Taste the broth before adding salt because the Parmesan and broth can already be quite salty.
  • Let the cabbage rest in the pot for a few minutes after cooking so it absorbs even more flavor from the broth.
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