Herby Cabbage in Parmesan Broth (Printable Version)

Tender cabbage wedges simmered in savory parmesan broth, infused with fresh herbs for comforting flavor.

# 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
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 herbs for garnish
14 - Extra grated Parmesan for garnish

# Method:

01 - In a large wide pot, melt the butter over medium heat. Add the sliced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute more.
02 - Arrange the cabbage wedges in the pot. Pour in the vegetable broth and add the 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 the cabbage is tender but not falling apart.
04 - Remove the lid and stir in the 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 adjust salt if needed. Stir in the fresh parsley and chives.
06 - Serve the cabbage wedges in shallow bowls ladled with broth. Garnish generously with extra fresh herbs and grated Parmesan cheese.

# Expert Tips:

01 -
  • It transforms humble cabbage into something elegant enough for guests but easy enough for a Tuesday.
  • The Parmesan broth is so flavorful you'll want to sip it straight from the bowl.
  • It uses ingredients you probably already have and comes together in under an hour.
  • The leftovers somehow taste even better the next day when the flavors have melded overnight.
02 -
  • Don't skip turning the cabbage halfway through, the wedges on top won't cook evenly if you forget.
  • Add the Parmesan off heat or on very low heat if your stove runs hot, otherwise it can clump instead of melting smoothly.
  • Taste the broth before adding any extra salt, the Parmesan and broth can be salty enough on their own.
03 -
  • Save your Parmesan rinds and toss one into the broth while it simmers for even more umami depth, just remove it before serving.
  • Use a wide, shallow pot instead of a tall stockpot so the cabbage wedges fit in one layer and cook evenly.
  • If your cabbage wedges are large, cut them into smaller pieces so they're easier to serve and eat without falling apart.
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