Herby Cabbage in Parmesan Broth (Printable)

Tender cabbage simmered in savory parmesan broth with fresh herbs for a comforting vegetarian side dish.

# What You 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 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

→ For Serving

13 - Extra chopped fresh herbs
14 - Extra grated Parmesan cheese

# How To Make It:

01 - Melt butter in a large wide pot over medium heat. Add the sliced onion and cook for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
02 - Arrange cabbage wedges in the pot. Pour in vegetable broth and add 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 tender but not falling apart.
04 - Remove lid and stir in grated Parmesan cheese. Simmer uncovered for 5 minutes until cheese melts and broth becomes slightly creamy. Discard bay leaf.
05 - Taste and adjust salt as needed. Stir in chopped parsley and chives.
06 - Ladle cabbage wedges into shallow bowls with broth. Top with extra fresh herbs and grated Parmesan cheese.

# Expert Tips:

01 -
  • It turns a modest cabbage into something that feels special enough for company.
  • The Parmesan broth is so flavorful you'll want to sip it with a spoon.
  • It comes together in under an hour with ingredients you probably already have.
  • It's comforting without being heavy, and the fresh herbs brighten every bite.
02 -
  • Don't skip turning the cabbage halfway through, or one side will stay firm while the other goes mushy.
  • Add the Parmesan off the heat or on very low heat to prevent it from clumping or turning grainy.
  • If your broth tastes flat, a squeeze of lemon juice at the end will wake it up beautifully.
03 -
  • Use a wide, shallow pot so the cabbage wedges fit in a single layer and cook evenly.
  • Grate your own Parmesan instead of using pre-grated, it melts smoother and tastes so much better.
  • Leftover broth can be saved and used as a base for risotto or a quick vegetable soup.
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