Herby Cabbage in Parmesan Broth

The first time I made this cabbage dish, my kitchen smelled like an Italian grandmother had moved in. The parmesan broth transforms what could be an ordinary vegetable into something utterly luxurious. My normally cabbage skeptical partner went back for thirds, which pretty much says it all.

Last winter I served this alongside roasted chicken when my sister came over for dinner. She kept asking what was in the broth because she could not place the incredible depth of flavor. Watching her dip crusty bread into that golden liquid was pure joy.

Ingredients

• 1 medium green cabbage: Core it carefully and cut into 8 even wedges so everything cooks at the same pace
• 1 medium yellow onion: Thinly sliced because onion melts into the broth and creates that savory base
• 2 cloves garlic: Minced fresh adds that aromatic kick that dried garlic just cannot replicate
• 4 cups vegetable broth: Use a good quality one you would drink on its own because it becomes the backbone
• 1 cup grated Parmesan cheese: The real stuff with the rind works best and save some rinds to toss in for extra flavor
• 2 tablespoons unsalted butter: Creates that rich mouthfeel that makes the broth feel velvety and luxurious
• 1 tablespoon fresh thyme leaves: Fresh adds an earthy brightness but dried works in a pinch
• 2 tablespoons chopped fresh parsley: Adds color and fresh flavor right at the end
• 1 tablespoon chopped fresh chives: Their mild onion flavor plays beautifully with the parmesan
• 1 bay leaf: Do not forget to fish this out before serving
• 1/2 teaspoon freshly ground black pepper: Freshly ground makes all the difference here
• Salt: Wait until the end because the parmesan brings a lot of salinity on its own
• Extra chopped herbs and Parmesan: For serving because everyone loves seeing the green flecks and snowy cheese on top

Instructions

Build the flavor foundation:

Melt the butter in a large wide pot over medium heat and let it foam slightly before adding the onion. Cook those slices for 3 to 4 minutes until they are translucent and starting to smell sweet. Toss in the minced garlic and give it just 1 minute so it becomes fragrant but never bitter.

Start the gentle simmer:

Arrange your cabbage wedges carefully in the pot like you are tucking them into bed. Pour in the vegetable broth and tuck in the bay leaf, thyme, and black pepper. Bring everything to a gentle simmer and watch as the liquid starts to take on that gorgeous green hue.

Let it get tender:

Cover the pot and let it simmer for 20 minutes, turning the cabbage wedges once halfway through. You want them tender but still holding their shape. The kitchen will start smelling absolutely incredible by now.

Create the magic:

Remove the lid and stir in that cup of grated Parmesan. Let it simmer uncovered for 5 minutes while the cheese melts and the broth transforms into something slightly creamy and deeply savory. Fish out and discard the bay leaf.

Finish with fresh herbs:

Taste the broth and add salt only if needed. Stir in the parsley and chives right at the end so their fresh flavor pops.

Serve it up:

Ladle the cabbage wedges into shallow bowls and make sure everyone gets plenty of that golden broth. Top with extra herbs and Parmesan while it is still steaming hot.

Save Pin

This dish has become my go to when I need something that looks elegant but requires almost no active cooking time. The way the cabbage absorbs all that cheesy herby broth while still maintaining its structure is just magical.

Making It Your Own

Sometimes I throw in a splash of heavy cream at the end if I am feeling particularly indulgent. The way it swirls into the parmesan broth creates these beautiful clouds that make the dish look even more inviting than usual.

The Bread Situation

You absolutely need something to soak up that broth. I have made this with crusty sourdough, focaccia, and even garlic bread. Honestly the bread might be the most important part because no drop of that liquid should go to waste.

Leftovers And Make Ahead

This reheats beautifully and somehow tastes even better the next day as the flavors continue to meld. I have also made the broth components a day ahead and just simmered the cabbage fresh before serving.

• The cabbage wedges hold up remarkably well if you want to meal prep this for the week
• Keep extra Parmesan rinds in your freezer and toss one in for extra depth
• Any fresh herbs work here so use whatever is wilting in your crisper drawer

Save Pin

There is something so deeply satisfying about turning the most modest vegetable into something this special. Hope it brings as much comfort to your table as it has to mine.

Recipe Questions

→ How do I prevent the cabbage from becoming overcooked or mushy?

To ensure tender yet firm cabbage, simmer it covered for 20 minutes, turning once. The goal is tender, not falling apart. Keep an eye on it, as cooking times can vary slightly depending on cabbage density and pot size.

→ Can I use different types of cabbage for this preparation?

While green cabbage is specified, you can experiment with other varieties like savoy or napa cabbage. Adjust cooking times as needed, as thinner-leafed cabbages may cook faster. The wedges should remain intact for the best presentation.

→ What are some good substitutions for the fresh herbs suggested?

Fresh thyme, parsley, and chives provide a classic flavor. However, feel free to swap them with other fresh herbs you enjoy, such as dill, basil, or marjoram. If using dried herbs, remember to use about one-third of the fresh amount.

→ How can I make the broth even creamier or richer?

For an extra rich and creamy broth, consider adding a splash of heavy cream or a dollop of crème fraîche during step 4, just after the Parmesan cheese has melted into the broth. This will add a luxurious body and mouthfeel.

→ What kind of dishes pair well with this cabbage?

This preparation makes a wonderful side for roasted chicken, pork, or fish. For a heartier vegetarian meal, serve it with crusty bread to soak up the flavorful broth, or alongside polenta or grains like quinoa or farro.

→ Is this dish suitable for making ahead or reheating?

Yes, this dish reheats well. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Gently reheat on the stovetop over low heat, adding a splash of vegetable broth if needed to restore the desired consistency.