Herby Cabbage in Parmesan Broth (Printable Version)

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

# Ingredient List:

→ 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 for garnish
14 - Extra grated Parmesan cheese for garnish

# How to Make:

01 - Melt butter in a large pot over medium heat. Add sliced onion and sauté for 3 to 4 minutes until softened and translucent. Stir in minced garlic and cook for 1 minute until fragrant.
02 - Arrange cabbage wedges in the pot. Pour in vegetable broth and add bay leaf, thyme, and black pepper. Increase heat to bring the broth to a gentle simmer.
03 - Cover the pot and simmer for 20 minutes, turning cabbage wedges once halfway through cooking, until tender but still holding their shape.
04 - Remove the lid and stir in grated Parmesan cheese. Continue simmering uncovered for 5 minutes until cheese fully melts and broth becomes creamy. Discard the bay leaf.
05 - Taste the broth and add salt as needed. Stir in chopped parsley and chives until evenly distributed.
06 - Ladle cabbage wedges into shallow bowls with broth. Top with extra chopped fresh herbs and additional grated Parmesan cheese.

# Expert Suggestions:

01 -
  • It turns humble cabbage into something that feels special enough for company but easy enough for a weeknight.
  • The Parmesan melts into the broth and creates this silky, savory base that makes you want to soak up every drop with bread.
  • You can have it on the table in under 45 minutes with barely any hands on time.
  • It works as a light main with crusty bread or as a side that actually steals the spotlight.
02 -
  • Don't skip turning the cabbage halfway through, the wedges on top can dry out if they're not rotated into the broth.
  • Add the Parmesan off heat or on very low heat if you're worried about it clumping, high heat can make it grainy instead of creamy.
  • Use a wide pot instead of a tall one so the cabbage wedges can sit in a single layer and cook evenly.
03 -
  • Save your Parmesan rinds in the freezer and toss one into the broth while it simmers for even more depth, just remove it before serving.
  • If you want a richer broth, stir in a few tablespoons of heavy cream or a knob of butter at the end along with the Parmesan.
  • Taste the broth before adding salt, some broths and Parmesan are saltier than others and you don't want to overdo it.
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