Herby Cabbage in Parmesan Broth (Printable version)

Tender cabbage simmered in savory parmesan broth with fresh herbs. Comforting vegetarian side dish in 40 minutes.

# 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

→ To Serve

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

# Directions:

01 - In a large wide pot, melt the butter over medium heat. Add the sliced onion and cook for 3 to 4 minutes until softened. Add the minced garlic and cook for 1 minute more.
02 - Arrange the cabbage wedges in the pot. Pour in the vegetable broth and add the bay leaf, thyme, and black pepper. Bring to a gentle simmer.
03 - Cover and simmer for 20 minutes, turning the cabbage once halfway through, until the cabbage is tender but not falling apart.
04 - Remove the lid and stir in the grated Parmesan cheese. Simmer uncovered for 5 minutes until the cheese melts and the broth becomes slightly creamy. Discard the bay leaf.
05 - Taste and add salt if needed. Stir in the parsley and chives just before serving.
06 - Serve the cabbage wedges in shallow bowls, ladled with broth. Garnish generously with extra herbs and Parmesan cheese.

# Expert Tips:

01 -
  • It turns an underrated vegetable into something rich and comforting without any fuss or fancy technique.
  • The Parmesan broth clings to every tender leaf, making each bite feel indulgent even though the ingredient list is short.
  • Its one of those rare dishes that works as a side or a light main, depending on your mood and what else is on the table.
02 -
  • Do not skip turning the cabbage halfway through, I learned the hard way that one side can get mushy while the other stays too firm.
  • Use freshly grated Parmesan, not the stuff from a shaker, it melts smoother and tastes worlds better in the broth.
03 -
  • Cut the cabbage wedges through the core so they hold together during cooking, it makes all the difference in presentation and texture.
  • Let the broth simmer gently, not boil, or the cabbage can turn slimy and lose its tender bite.
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