Herby Cabbage in Parmesan Broth (Printable Version)

Tender cabbage wedges gently simmered in a savory parmesan broth, fragrant with fresh herbs. A comforting, aromatic 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 (gluten-free if needed)
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)
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
14 - Extra grated Parmesan

# Steps:

01 - In a large, wide pot, melt the butter over medium heat. Add the onion and cook for 3–4 minutes until softened. Add the 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, 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 add salt if needed. Stir in the parsley and chives.
06 - Serve the cabbage wedges in shallow bowls, ladled with broth. Garnish with extra herbs and Parmesan.

# Expert Advice:

01 -
  • The parmesan creates an incredibly savory broth that feels much richer than it actually is
  • This dish transforms inexpensive cabbage into something elegant enough for guests
  • It comes together in under an hour with almost zero active work
02 -
  • Do not let the broth boil vigorously or the cabbage will fall apart completely
  • Adding the parmesan at the end prevents it from separating and becoming grainy
  • The cabbage continues to cook in the hot broth so slightly undercooked is better than overdone
03 -
  • Use a vegetable peeler to create parmesan shards instead of grated cheese for a more elegant presentation
  • Cut the cabbage wedges through the core so they stay intact during simmering
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