Herby Cabbage in Parmesan Broth (Printable)

Tender cabbage simmered in a savory parmesan broth, infused with fresh herbs for a comforting side or light main.

# 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

→ To Serve

13 - Extra chopped herbs
14 - Extra grated Parmesan

# How To Make It:

01 - Melt butter in a large, wide pot over medium heat. Add onion and cook 3–4 minutes until softened. Add garlic and cook 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.
03 - Cover and simmer for 20 minutes, turning cabbage once halfway through, until tender but still 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 salt as needed. Stir in parsley and chives until combined.
06 - Arrange cabbage wedges in shallow bowls and ladle broth over top. Garnish with extra herbs and Parmesan cheese.

# Expert Advice:

01 -
  • The parmesan infused broth turns humble cabbage into restaurant worthy comfort food that feels like a warm hug
  • Its the kind of dish that makes people forget they are eating something so ridiculously healthy and simple
02 -
  • Do not rush the initial onion and garlic step because this layered base is what makes the broth taste complex and developed
  • Cutting the cabbage into even wedges is crucial so some pieces do not turn to mush while others stay crunchy
03 -
  • Use a vegetable peeler to shave extra Parmesan on top instead of grating it for those restaurant style garnish curls
  • If you have Parmesan rinds stashed in your freezer throw one into the broth while simmering for incredible depth
Go Back