Herby Cabbage in Parmesan Broth (Printable Version)

Tender cabbage wedges simmered in aromatic parmesan broth with fresh herbs. A vegetarian, gluten-free 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 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

→ Garnish

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

# Steps to Follow:

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 the pot. Pour in vegetable broth and add bay leaf, thyme, and black pepper. Bring to a gentle simmer.
03 - Cover pot and simmer for 20 minutes, turning cabbage wedges once halfway through, until tender but still holding shape.
04 - Remove lid and stir in grated Parmesan cheese. Simmer uncovered for 5 minutes until cheese melts and broth becomes creamy. Discard bay leaf.
05 - Taste broth and adjust salt as needed. Stir in chopped parsley and chives.
06 - Ladle cabbage wedges and broth into shallow bowls. Garnish with extra fresh herbs and Parmesan cheese.

# Additional Tips::

01 -
  • It transforms humble cabbage into something elegant enough for dinner guests without any fuss.
  • The Parmesan broth is so flavorful you will want to sip it straight from the bowl.
  • Everything happens in one pot, which means less cleanup and more time enjoying the meal.
  • It works beautifully as a light main dish or a cozy side that actually steals the show.
02 -
  • Do not let the broth boil hard or the cabbage will break apart and turn mushy instead of staying tender and intact.
  • Stir the Parmesan in off the heat if your broth is very hot, otherwise it can clump instead of melting smoothly.
  • If your cabbage wedges are large, they might need an extra 5 minutes to cook through, so check with a fork.
03 -
  • Use a wide pot instead of a tall one so the cabbage wedges can lay flat and cook evenly in the broth.
  • Grate your own Parmesan instead of using pre-grated because it melts smoother and tastes sharper.
  • Do not skip turning the cabbage halfway through, it makes sure every wedge gets tender and flavorful on both sides.
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