Herby Cabbage in Parmesan Broth (Printable)

Cabbage wedges simmered in parmesan broth with fresh herbs for a comforting, aromatic 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
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
14 - Extra grated Parmesan cheese

# Directions:

01 - In a large pot with lid, melt butter 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 cabbage once halfway through, until tender but holding shape.
04 - Remove lid and stir in grated Parmesan cheese. Simmer uncovered for 5 minutes until cheese melts and broth becomes slightly creamy. Discard bay leaf.
05 - Taste and adjust seasoning with salt as needed. Stir in parsley and chives.
06 - Serve cabbage wedges in shallow bowls, ladled with broth. Garnish with extra fresh herbs and Parmesan cheese.

# Expert Tips:

01 -
  • It transforms humble cabbage into something you actually look forward to eating, with a broth so flavorful you will want to sip it straight from the bowl.
  • Everything happens in one pot, which means less cleanup and more time to sit down and enjoy it while its still steaming.
  • The parmesan melts into the broth and clings to every tender leaf, creating little pockets of salty, herby comfort in each bite.
02 -
  • Do not skip turning the cabbage halfway through cooking or the top wedges will stay tough while the bottom ones get mushy.
  • Add the parmesan off the heat or on very low heat to prevent it from clumping or turning grainy in the broth.
  • If your broth tastes flat, a parmesan rind simmered in from the start will add a deep umami backbone you did not know was missing.
03 -
  • Cut the cabbage wedges through the core so they stay together during cooking instead of falling apart into loose leaves.
  • Grate your parmesan on the smallest holes of a box grater so it melts smoothly into the broth without leaving clumps.
  • Taste the broth after adding the parmesan and before salting, because the cheese often brings enough saltiness on its own.
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