Herby Cabbage in Parmesan Broth (Printer-Friendly)

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

# What You Need:

→ 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

→ Garnish

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

# How to Cook:

01 - In a large pot with lid, melt butter over medium heat. Add sliced onion and cook for 3 to 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 cooking, until the cabbage is tender but not falling apart.
04 - Remove the lid and stir in grated Parmesan cheese. Simmer uncovered for 5 minutes until the cheese melts and the broth becomes slightly creamy. Discard the bay leaf.
05 - Taste and add salt if needed. Stir in chopped parsley and chives.
06 - Serve cabbage wedges in shallow bowls with broth. Garnish with extra fresh herbs and Parmesan cheese.

# Expert Advice:

01 -
  • It transforms humble cabbage into something rich and aromatic that surprises every single person who tries it.
  • The Parmesan broth creates this silky, savory base that makes you want to soak up every last drop with bread.
  • You can make it on a weeknight with minimal prep and it still feels special enough for company.
  • Its one of those rare dishes that works as a side or a cozy main depending on your mood and hunger level.
02 -
  • Do not skip turning the cabbage halfway through, I learned this when one side stayed pale and crunchy while the other became beautifully tender.
  • Add the Parmesan at the end off high heat or it can seize up and turn grainy instead of melting into that silky broth.
  • Taste before adding salt because Parmesan and broth both bring their own saltiness and its easy to overdo it.
03 -
  • Use a wide pot instead of a tall one so the cabbage wedges can lay flat and cook evenly without crowding.
  • Grate your Parmesan fresh from a block, the pre grated kind has additives that prevent it from melting smoothly into the broth.
  • If your cabbage head is large, cut it into more wedges so each piece is manageable and cooks through without getting mushy on the outside.
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