Herby Cabbage in Parmesan Broth

The first time I encountered cabbage in a warm broth, I was visiting a friend in early spring. We had been walking through cold rain and her kitchen smelled like butter and thyme. She slid a bowl in front of me and I was completely captivated by how something so humble could taste so luxurious. I went home the next day and started experimenting, eventually landing on this parmesan version that has become my go to for quiet weeknight dinners.

Last winter I served this to my sister who claims to hate cabbage. She took one skeptical bite, eyes widened, and asked for seconds immediately. Now whenever she visits, this is the first thing she requests. There is something so comforting about tender cabbage in that warm, cheesy broth.

Ingredients

• 1 medium green cabbage: Core and cut into 8 wedges keeping some structure intact for beautiful serving
• 1 medium yellow onion: Thinly slice these to create a sweet base that melts into the broth
• 2 cloves garlic: Minced fresh garlic adds that aromatic foundation that makes everything taste homemade
• 4 cups vegetable broth: Use a high quality broth since this is the main liquid and flavor carrier
• 1 cup grated Parmesan cheese: This is the star that transforms simple broth into something extraordinary
• 2 tablespoons unsalted butter: Butter gives the onion a rich start and adds depth to the finished broth
• 1 tablespoon fresh thyme leaves: Thyme pairs beautifully with cabbage and adds an earthy note
• 2 tablespoons chopped fresh parsley: Bright herb freshness to finish the dish
• 1 tablespoon chopped fresh chives: Mild onion flavor that lifts the whole bowl
• 1 bay leaf: Classic herb addition that deepens the broth flavor as it simmers
• 1/2 teaspoon freshly ground black pepper: Freshly ground gives you that aromatic spice kick
• Salt to taste: Wait until the end since parmesan brings its own salty richness

Instructions

Build the flavor base:

In a large wide pot melt the butter over medium heat. Add the onion and cook for 3 to 4 minutes until softened and translucent. Add the garlic and cook for 1 minute more until fragrant.

Arrange the cabbage:

Gently place the cabbage wedges into the pot. Pour in the vegetable broth. Add the bay leaf, thyme, and black pepper. Bring to a gentle simmer.

Simmer to tenderness:

Cover the pot and simmer for 20 minutes. Turn the cabbage wedges once halfway through. Cook until the cabbage is tender but still holds its shape.

Add the parmesan:

Remove the lid and stir in the grated Parmesan cheese. Simmer uncovered for 5 minutes. The cheese will melt and the broth becomes slightly creamy. Discard the bay leaf.

Finish and serve:

Taste and add salt if needed remembering the cheese is already salty. Stir in the parsley and chives. Serve the cabbage wedges in shallow bowls with plenty of broth.

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This recipe has saved me on countless nights when I wanted something nourishing but did not have much energy to cook. It is one of those dishes that tastes like it took hours but comes together so simply.

Make It Your Own

Sometimes I add a splash of cream at the end if I want something even more luxurious. Other times I toss in some white beans to make it a full meal on its own. The broth base is incredibly forgiving and welcoming to additions.

Serving Suggestions

This works beautifully as a light first course or as a side alongside roasted chicken or fish. I have also served it with crusty bread for soaking up every last drop of that incredible broth. A crisp white wine like Sauvignon Blanc cuts through the richness perfectly.

Herb Variations

While thyme, parsley, and chives are my go-to combination, do not be afraid to use what you have. Fresh dill adds a lovely spring brightness. Basil brings a sweet note that pairs surprisingly well with the parmesan. Even a sprinkle of rosemary works beautifully if you use a light hand.

• Remember that dried herbs are more potent so use about one third the amount
• Add delicate herbs like basil at the very end to preserve their fresh flavor
• Woody herbs like rosemary can go in earlier to soften and release their oils

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There is something deeply satisfying about taking a few simple ingredients and turning them into a dish that feels so comforting and complete. This is the kind of recipe that reminds me why I love cooking.

Recipe FAQs

→ What's the best way to achieve tender cabbage?

To ensure tender yet not mushy cabbage, simmer it covered for about 20 minutes, turning once. This allows it to soften gradually. Keep an eye on it, as cooking time can vary based on the cabbage's size and freshness. It should be tender enough to easily cut with a fork but still hold its shape.

→ Can I prepare this dish in advance?

While best served fresh, you can prepare the cabbage and broth a day ahead. Reheat gently on the stovetop, adding a splash of broth or water if needed. Stir in the fresh herbs and extra Parmesan just before serving to maintain their vibrant flavor and aroma.

→ What other herbs could I use?

This dish is very adaptable to different fresh herbs. Besides thyme, parsley, and chives, consider using dill, basil, or even a hint of marjoram. The 'Notes' section suggests swapping for herbs you have on hand, allowing for wonderful flavor variations.

→ How can I make this dish richer?

For an extra rich and creamy texture, a splash of heavy cream or half-and-half can be stirred in during step 4, along with the Parmesan cheese. This will enhance the broth's body and mouthfeel, adding a luxurious touch.

→ Is this suitable for a vegan diet?

No, this particular preparation contains butter and Parmesan cheese, making it vegetarian but not vegan. However, you could adapt it by using olive oil instead of butter and a plant-based Parmesan alternative, ensuring your broth is also vegan.

→ What kind of broth is recommended?

A good quality vegetable broth is ideal for this dish, providing a clean base that allows the flavors of the cabbage, Parmesan, and herbs to shine. If you have dietary concerns, ensure you select a gluten-free certified broth.