Herby Cabbage in Parmesan Broth (Printable Version)

Tender cabbage simmered in savory parmesan broth with fresh herbs for a comforting European-inspired 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 and Seasonings

07 - 1 tablespoon fresh thyme leaves
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

# Directions:

01 - In a large wide pot, melt butter over medium heat. Add sliced onion and cook 3 to 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 and simmer for 20 minutes, turning cabbage once halfway through, until cabbage is tender but maintains its 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 and adjust salt as needed. Stir in fresh parsley and chives.
06 - Divide cabbage wedges among shallow bowls and ladle broth over top. Garnish generously with extra fresh herbs and grated Parmesan cheese.

# Expert Advice:

01 -
  • It turns humble cabbage into something elegant enough for guests but easy enough for a Tuesday night.
  • The Parmesan broth becomes this silky, savory bath that you'll want to sip straight from the ladle.
  • You only need one pot and about ten minutes of actual work before the stove does the rest.
  • It's the kind of dish that makes your kitchen smell like a cozy European bistro.
02 -
  • Don't skip turning the cabbage wedges halfway through, or one side stays tough while the other gets mushy.
  • Add the Parmesan at the end off high heat so it melts smoothly instead of clumping into grainy threads.
  • Taste before adding salt because Parmesan and broth can already bring plenty of saltiness to the pot.
03 -
  • Use a wide pot instead of a tall one so the cabbage wedges can lie flat and cook evenly in the broth.
  • If you have a Parmesan rind lying around, toss it in with the broth and let it simmer for extra umami depth.
  • Don't rush the onions at the beginning, letting them soften properly builds the sweet, savory base the whole dish depends on.
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