Herby Cabbage in Parmesan Broth (Printable version)

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

→ For Serving

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

# How to Make:

01 - In a large pot with lid, melt butter over medium heat. Add sliced onion and cook 3 to 4 minutes until softened. Add minced garlic and cook 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 20 minutes, turning cabbage once halfway through, until tender but still holding shape.
04 - Remove lid and stir in grated Parmesan cheese. Simmer uncovered 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 - Arrange cabbage wedges in shallow bowls and ladle broth over top. Garnish with extra fresh herbs and Parmesan cheese.

# Expert Advice:

01 -
  • The broth turns silky and almost creamy without any flour or thickener, just pure Parmesan magic.
  • It feels fancy enough for company but uses ingredients you probably already have in the crisper drawer.
  • Cabbage wedges hold their shape beautifully and soak up every bit of that savory, herby liquid.
  • Leftovers reheat like a dream and taste even better the next day when the flavors deepen.
02 -
  • Do not skip turning the cabbage halfway through, I learned this the hard way when one side stayed tough and fibrous while the other turned to mush.
  • Add the Parmesan off the heat or on very low heat, high temperatures can make it clump into rubbery strings instead of melting smoothly.
  • If your broth tastes flat at the end, a squeeze of lemon juice or a splash of white wine vinegar will wake it right up.
03 -
  • Use a wide pot instead of a tall one so the cabbage wedges can lay flat and cook evenly in the broth.
  • Save your Parmesan rinds and toss one into the simmering broth, it adds an incredible depth of umami that you cannot get any other way.
  • If you have leftover broth, freeze it in ice cube trays and use it to deglaze pans or add richness to soups later.
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