Herby Cabbage in Parmesan Broth (Printable)

Tender cabbage simmered in savory parmesan broth with fresh herbs for a comforting, aromatic side dish.

# Components:

→ 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
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

→ For Serving

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

# Directions:

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 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 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 and adjust salt as needed. Stir in fresh parsley and chives.
06 - Ladle cabbage wedges and broth into shallow bowls. Garnish with additional fresh herbs and Parmesan cheese.

# Expert Advice:

01 -
  • It comes together in 40 minutes, making weeknight dinners feel intentional rather than rushed.
  • The Parmesan melts into the broth and transforms it into something creamy without heavy cream, which honestly feels like kitchen magic.
  • One pot means less cleanup and more time savoring what you made.
02 -
  • Don't skip turning the cabbage halfway through; one side cooks faster than the other, and rotation ensures everything gets tender at the same rate.
  • Stir the Parmesan in slowly and keep the heat gentle while it melts—high heat can make the cheese break and get grainy instead of silky.
03 -
  • If you want extra creaminess without adding cream, reserve a ladleful of broth before adding Parmesan, then whisk the cheese into that reserved broth off the heat before stirring it back into the pot—this prevents any graininess.
  • Serve with crusty bread for soaking up every last drop of broth, because that's where all the flavor lives.
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