Herby Cabbage in Parmesan Broth (Printable)

Tender cabbage simmered in savory parmesan broth with fresh herbs for a comforting European-inspired 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
14 - Extra grated Parmesan cheese

# How To Make It:

01 - Melt butter in a large wide pot over medium heat. Add sliced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 1 minute more.
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 once halfway through, until tender but maintaining 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 fresh parsley and chives.
06 - Divide cabbage wedges among shallow bowls. Ladle broth generously over each portion. Garnish with extra fresh herbs and Parmesan cheese.

# Expert Advice:

01 -
  • It turns humble cabbage into something you actually crave, soft and soaked in cheesy, herby broth that tastes like a hug.
  • The whole thing comes together in one pot with almost no effort, and your kitchen smells like an Italian grandmother moved in.
02 -
  • Don't skip turning the cabbage halfway through, the wedges on top need time in the broth or they'll stay tough and bland.
  • If your broth tastes flat after adding the cheese, a squeeze of lemon juice will brighten everything up instantly.
03 -
  • Cut your cabbage wedges through the core so they stay intact while simmering, otherwise they'll fall apart into shreds.
  • Taste your broth before adding salt, some broths and parmesan are salty enough on their own and you don't want to overdo it.
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