Pin It My neighbor brought me a giant cabbage from her garden one rainy afternoon, and I had no plan for it. I remembered a dish my grandmother used to make with broth and cheese, so I started chopping and improvising. The smell of thyme and butter filling the kitchen made me feel like I was doing something right. By the time the cabbage wedges turned tender and glossy in that golden broth, I knew this was going to be one of those recipes I'd come back to again and again. It's humble, warm, and surprisingly elegant for something so simple.
I made this for a small dinner party once, and everyone went quiet when they tasted it. One friend said it reminded her of her childhood in Tuscany, even though I'd never been there. We ended up tearing into a loaf of sourdough to soak up the broth, and the whole evening felt cozy and unhurried. It's funny how a dish this unassuming can create that kind of moment.
Ingredients
- Green cabbage: Choose a firm head with tight leaves, and cutting it into wedges helps it cook evenly while holding its shape in the broth.
- Yellow onion: Adds a sweet, mellow base that softens into the background but deepens the overall flavor.
- Garlic: Just two cloves are enough to give the broth a warm, savory backbone without overpowering the delicate cabbage.
- Vegetable broth: This is the foundation, so use a good quality one or homemade if you have it on hand.
- Parmesan cheese: Freshly grated melts into the broth beautifully and creates a silky, umami richness that makes this dish sing.
- Unsalted butter: A little fat at the start helps the onions and garlic bloom and adds a velvety finish.
- Fresh thyme: The earthiness of thyme is perfect with cabbage, and fresh really does make a difference here.
- Parsley and chives: Stirred in at the end, they add brightness and a pop of color that feels like springtime.
- Bay leaf: One leaf simmered in the broth adds a subtle herbal note that ties everything together.
- Black pepper and salt: Freshly ground pepper is best, and always taste before adding salt since Parmesan can be salty on its own.
Instructions
- Start with the aromatics:
- Melt the butter in a large pot over medium heat, then add the onion and let it soften for a few minutes until it smells sweet and turns translucent. Toss in the garlic and stir for just a minute so it doesn't burn.
- Nestle in the cabbage:
- Arrange the cabbage wedges in the pot like puzzle pieces, then pour in the broth and add the bay leaf, thyme, and pepper. Bring everything to a gentle simmer, cover, and let it cook for about 20 minutes, flipping the wedges halfway through.
- Make it creamy:
- Remove the lid and stir in the grated Parmesan, letting it melt into the broth for about 5 minutes until it's lightly thickened and glossy. Fish out the bay leaf and toss it.
- Finish with fresh herbs:
- Taste the broth and add salt if needed, then stir in the parsley and chives. The herbs should still look bright and vibrant.
- Serve it up:
- Ladle the cabbage wedges into shallow bowls with plenty of broth, and top with extra Parmesan and a sprinkle of fresh herbs. It's best enjoyed while still steaming.
Pin It The first time I served this to my family, my dad asked for seconds and then thirds. He's not one to gush over food, but he said it reminded him of something his mother used to make on cold evenings. Watching him soak up the last of the broth with bread made me realize that recipes like this carry more than just flavor.
How to Choose the Best Cabbage
Look for a cabbage that feels heavy for its size with crisp, tightly packed leaves and no soft spots. The outer leaves might have a few blemishes, but that's normal and you'll remove them anyway. I've learned that smaller heads tend to be sweeter and more tender, which works perfectly for a dish like this where the cabbage is the star.
Making It Your Own
This recipe is forgiving and loves a little improvisation. If you have fresh dill or basil instead of parsley, use them. A splash of cream stirred in with the Parmesan makes it even more luxurious, and a pinch of red pepper flakes adds a gentle kick. I've also made this with Savoy cabbage, which has crinkly leaves that catch the broth in all the best ways.
Serving and Pairing Ideas
This dish shines as a side next to roasted chicken or grilled fish, but I've also eaten it as a light main with nothing but a thick slice of crusty bread. It's versatile enough for a weeknight but feels special enough for guests. A crisp white wine like Sauvignon Blanc complements the richness of the Parmesan without overwhelming the delicate cabbage.
- Serve with toasted sourdough or a baguette to soak up every drop of broth.
- Top with a fried egg for a heartier, more complete meal.
- Pair with a simple green salad dressed with lemon and olive oil for balance.
Pin It This is the kind of recipe that feels like a warm hug on a cold evening. I hope it becomes a favorite in your kitchen the way it has in mine.
Recipe FAQs
- → Can I use red cabbage instead of green?
Yes, red cabbage works well and adds beautiful color. Keep in mind it may take slightly longer to become tender.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed.
- → Can I make this dairy-free?
Replace the parmesan with nutritional yeast and use olive oil instead of butter for a dairy-free version with similar savory depth.
- → What other vegetables can I add?
Carrots, celery, or leeks complement the cabbage beautifully. Add them when you sauté the onions for even cooking.
- → Can I use dried herbs instead of fresh?
Yes, use one-third the amount of dried herbs. Add them during cooking, but reserve fresh parsley or chives for garnish if possible.
- → How do I prevent the cabbage from falling apart?
Keep the core intact when cutting wedges and simmer gently rather than boiling. Turn carefully using tongs or a spatula.