Herby Cabbage in Parmesan Broth (Print Version)

Tender cabbage wedges simmered in savory parmesan broth with fresh herbs for a comforting European-style 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

→ Garnish

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

# How to Make It:

01 - In a large wide pot, melt butter 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 over medium-high heat.
03 - Cover and simmer for 20 minutes, turning cabbage wedges once halfway through, until cabbage is tender but retains its shape.
04 - Remove lid and stir in grated Parmesan cheese. Simmer uncovered for 5 minutes until cheese melts completely and broth becomes creamy. Discard bay leaf.
05 - Taste broth and adjust seasoning with salt as needed. Stir in fresh parsley and chives.
06 - Transfer cabbage wedges to shallow bowls and ladle broth over each portion. Garnish generously with extra fresh herbs and Parmesan cheese.

# Additional Tips::

01 -
  • It turns an ordinary vegetable into something you actually crave, especially on cold nights.
  • The broth is so flavorful you will want to sip it from the bowl when no one is watching.
  • It comes together with pantry staples and a single pot, no fuss or fancy techniques required.
02 -
  • Do not skip turning the cabbage halfway through, the wedges on the bottom get more flavor and you want every piece to taste the same.
  • Add the Parmesan off the heat or on very low heat, because high heat can make it seize up and turn grainy instead of silky.
03 -
  • Use a wide, shallow pot instead of a tall one so the cabbage wedges sit in a single layer and cook evenly.
  • If you want a richer broth, stir in a tablespoon of tomato paste with the garlic for a deeper, almost umami flavor.
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