Herby Cabbage in Parmesan Broth (Printable View)

Tender cabbage simmered in savory parmesan broth with fresh herbs for a comforting European-style 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
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 - In a large wide pot, melt the butter over medium heat. Add the sliced onion and cook for 3 to 4 minutes until softened. Add the minced garlic and cook for 1 minute more.
02 - Arrange the cabbage wedges in the pot. Pour in the vegetable broth and add the 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 the cabbage is tender but not falling apart.
04 - Remove the lid and stir in the grated Parmesan cheese. Simmer uncovered for 5 minutes until the cheese melts and the broth becomes slightly creamy. Discard the bay leaf.
05 - Taste and add salt if needed. Stir in the chopped parsley and chives.
06 - Serve the cabbage wedges in shallow bowls, ladled with broth. Garnish generously with extra fresh herbs and grated Parmesan cheese.

# Best Practices:

01 -
  • It transforms humble cabbage into something surprisingly elegant without any fuss.
  • The Parmesan broth is so good you will want to sip it straight from the bowl.
  • It uses pantry staples and comes together in under an hour on a weeknight.
  • Leftovers taste even better the next day when the flavors really settle in.
02 -
  • Do not skip turning the cabbage halfway through, or one side will be mushy while the other stays too firm.
  • Add the Parmesan off heat or on very low heat so it melts smoothly without clumping or turning grainy.
  • If your broth tastes flat, a squeeze of lemon juice at the end will brighten everything up.
03 -
  • Use a wide pot instead of a tall one so the cabbage wedges can lay flat and cook evenly.
  • Save the Parmesan rind and simmer it in the broth for even more umami depth, just pull it out before serving.
  • Taste the broth before adding salt, good Parmesan and broth can be salty enough on their own.
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