Herby Cabbage in Parmesan Broth (Printable)

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

→ Finishing

13 - Extra chopped fresh herbs for garnish
14 - Extra grated Parmesan for serving

# How to make it:

01 - Melt butter in a large pot over medium heat. Add sliced onion and sauté for 3-4 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 mixture to a gentle simmer.
03 - Cover pot and simmer for 20 minutes, turning cabbage wedges 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 fully melts and broth becomes creamy. Remove and discard bay leaf.
05 - Taste broth and adjust salt as needed. Stir in chopped parsley and chives to infuse final freshness.
06 - Transfer cabbage wedges to shallow bowls and ladle broth around them. Garnish generously with extra fresh herbs and grated Parmesan before serving.

# Expert suggestions:

01 -
  • It transforms humble cabbage into something surprisingly elegant and comforting.
  • The Parmesan melts into the broth and creates a savory, almost creamy base without any cream.
  • You can make it with pantry staples and whatever herbs you have lying around.
  • Its warm and nourishing but light enough that you dont feel weighed down after eating it.
02 -
  • Do not skip turning the cabbage halfway through, or one side will be mushy while the other stays firm.
  • Add the Parmesan off the heat or on very low heat so it melts smoothly without clumping or separating.
  • If your broth tastes flat, a squeeze of lemon juice at the end will brighten everything up.
03 -
  • Use a wide pot instead of a tall one so the cabbage wedges can lay flat and cook evenly in the broth.
  • Grate the Parmesan yourself from a block, pre grated cheese often contains anti caking agents that prevent it from melting smoothly.
  • If you want deeper flavor, toast the thyme in the butter for a few seconds before adding the onions.
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