Herby Cabbage in Parmesan Broth (Print Version)

Tender cabbage simmered in savory parmesan broth with fresh herbs for a comforting European-inspired side 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
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 Steps:

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 pot. Pour in vegetable broth and add bay leaf, thyme, and black pepper. Bring to a gentle simmer over medium-high heat.
03 - Cover pot and simmer for 20 minutes, turning cabbage wedges once halfway through, until cabbage is tender but maintains its shape.
04 - Remove lid and stir in grated Parmesan cheese. Simmer uncovered for 5 minutes until cheese melts completely and broth becomes creamy. Discard bay leaf.
05 - Taste broth and adjust salt as needed. Stir in fresh parsley and chives, distributing herbs evenly throughout.
06 - Transfer cabbage wedges to shallow bowls and ladle broth over each portion. Garnish generously with additional fresh herbs and grated Parmesan cheese.

# Expert Tips:

01 -
  • It transforms humble cabbage into something elegant enough for company but easy enough for a Tuesday.
  • The Parmesan broth becomes almost creamy without any cream, soaking into every layer of the cabbage.
  • You can prep it in ten minutes and let the pot do the work while you set the table or pour yourself a drink.
  • Leftovers reheat beautifully and the flavors deepen overnight in the fridge.
02 -
  • Don't skip turning the cabbage halfway through or the bottom wedges will get mushy while the tops stay tough.
  • Add the Parmesan off the heat or over very low heat if your burner runs hot, because high heat can make it clump instead of melt smoothly.
  • If your broth tastes weak, simmer it uncovered for a few extra minutes after adding the cheese to concentrate the flavors.
03 -
  • Use a wide pot instead of a tall one so the cabbage wedges fit in a single layer and cook evenly.
  • Grate the Parmesan yourself from a block because pre shredded cheese contains anti caking agents that can make the broth grainy.
  • Taste the broth before adding salt because different broths and Parmesan brands vary wildly in saltiness.
  • If you want a deeper flavor, brown the butter slightly before adding the onion.
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