Herby Cabbage in Parmesan Broth (Print View)

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

# What You’ll 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

# Directions:

01 - In a large pot with lid, melt butter over medium heat. Add sliced onion and cook 3-4 minutes until softened. Add minced garlic and cook 1 minute more until fragrant.
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 cabbage wedges once halfway through, until tender but holding their shape.
04 - Remove lid and stir in grated Parmesan cheese. Simmer uncovered for 5 minutes until cheese melts and broth becomes slightly creamy. Discard bay leaf.
05 - Taste broth and adjust salt as needed. Stir in fresh parsley and chives.
06 - Divide cabbage wedges among shallow bowls and ladle broth around them. Garnish generously with extra fresh herbs and Parmesan cheese.

# Expert Advice:

01 -
  • It transforms humble cabbage into something luxurious with just butter, broth, and cheese.
  • The broth becomes almost creamy and savory without adding cream, thanks to the slow simmer with Parmesan.
  • You only need one pot and less than an hour to create something that looks and tastes restaurant worthy.
02 -
  • Do not let the broth boil hard or the cabbage will fall apart and turn mushy instead of staying tender and intact.
  • Add the Parmesan off heat or on very low heat if your stove runs hot, because high heat can make the cheese clump instead of melt smoothly.
  • If your broth tastes flat, it is probably undersalted; taste it before adding the cabbage and adjust early.
03 -
  • Save your Parmesan rinds in the freezer and toss one into the broth while it simmers for even deeper umami flavor, then fish it out before serving.
  • Use a wide, shallow pot instead of a tall one so the cabbage wedges can lay flat and cook evenly without crowding.
  • If you are serving this as a main dish, pair it with crusty sourdough or a simple green salad dressed with lemon and olive oil.
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