Herby Cabbage in Parmesan Broth (Printable)

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

# Steps:

01 - Melt butter in a large 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 and simmer for 20 minutes, turning the cabbage once halfway through, until tender but still holding 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 parsley and chives.
06 - Ladle cabbage wedges and broth into shallow bowls. Garnish with extra fresh herbs and additional Parmesan cheese.

# Expert Advice:

01 -
  • It transforms an inexpensive vegetable into something that tastes like you simmered it all day in an Italian grandmother's kitchen.
  • The Parmesan broth is so good you'll want to drink it like soup, and honestly, I have.
  • It's one of those rare dishes that feels fancy enough for guests but easy enough for a Tuesday night when you're too tired to think.
02 -
  • Don't let the broth boil hard or the cabbage will turn mushy and fall apart, gentle heat is your friend here.
  • If your broth tastes flat after adding the Parmesan, a tiny squeeze of lemon juice at the end will brighten everything up without making it taste citrusy.
  • Turn the cabbage wedges carefully with tongs or a spatula, not a fork, so they don't break into pieces.
03 -
  • Save your Parmesan rinds in the freezer and toss one into the pot while it simmers for even deeper flavor, just fish it out before serving.
  • If you want the broth even creamier, whisk in a tablespoon of softened butter at the very end for extra silkiness.
  • Use a wide pot instead of a tall one so the cabbage wedges can lay flat and cook evenly in the broth.
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