Herby Cabbage in Parmesan Broth (Print Version)

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

→ To Serve

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

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add sliced onion and cook for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute longer.
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 cabbage 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. Remove and discard bay leaf.
05 - Taste and adjust seasoning with salt as needed. Stir in fresh parsley and chives.
06 - Transfer cabbage wedges to shallow bowls and ladle broth around them. Garnish generously with extra fresh herbs and Parmesan cheese.

# Additional Tips::

01 -
  • It turns humble cabbage into something silky and aromatic, soaking up every bit of that cheesy, herby broth.
  • You get a comforting, nourishing dish with minimal effort and ingredients you probably already have.
  • Its flexible enough to serve as a side or eat as a light meal with good bread.
02 -
  • Dont rush the simmer or the cabbage will turn mushy instead of tender, so keep the heat low and steady.
  • Always taste the broth before adding salt, because some broths and Parmesan are saltier than others and you can easily overdo it.
  • Flip the cabbage wedges halfway through so they cook evenly and absorb flavor on all sides.
03 -
  • Use a wide pot instead of a tall one so the cabbage wedges can lay flat and simmer evenly in the broth.
  • Grate your own Parmesan instead of using pre grated, because it melts smoother and tastes so much better.
  • If you dont have fresh herbs, dried thyme works fine, but stir in a handful of fresh parsley at the end to keep things lively.
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