Herby Cabbage in Parmesan Broth

I was standing at the stove on a gray Wednesday evening, staring at half a cabbage I'd bought on impulse and forgotten about. I melted some butter, sliced an onion, and poured in broth without much of a plan. Then I remembered the chunk of Parmesan in the fridge and thought, why not? What happened next surprised me: the cabbage turned silky, the broth became this golden, cheesy hug in a bowl, and suddenly I had a dish that felt like it belonged in a cozy bistro.

The first time I served this to friends, I worried it would seem too simple. But when they sat down and tasted that first spoonful of broth, soaking into crusty bread, the table went quiet in the best way. One friend looked up and said it tasted like something her grandmother would make on a cold night. I've been making it ever since, especially when I need something nourishing that doesn't require much effort.

Ingredients

• Green cabbage: Choose a firm, heavy head and cut it into thick wedges so they hold their shape while simmering.
• Yellow onion: Adds a sweet, mellow base that melts into the broth beautifully.
• Garlic: Just two cloves is enough to add warmth without overpowering the delicate cabbage.
• Vegetable broth: The backbone of the dish, make sure it is good quality because you will taste every bit of it.
• Parmesan cheese: Use freshly grated for the best melt and flavor, the pre-grated stuff just does not dissolve the same way.
• Butter: A little richness that helps the onions soften and adds silky body to the broth.
• Fresh thyme: Earthy and aromatic, it plays so well with Parmesan and cabbage.
• Parsley and chives: Stirred in at the end, they bring brightness and a pop of green.
• Bay leaf: One leaf is all you need to add a subtle herbal depth.
• Black pepper: Freshly ground is best, it gives a gentle bite that balances the richness.

Instructions

Start with the aromatics:

Melt the butter in a wide pot and add the sliced onion, letting it soften and turn translucent for about 3 to 4 minutes. Toss in the garlic and stir for just a minute until it smells amazing.

Nestle in the cabbage:

Lay the cabbage wedges flat in the pot, pour in the broth, and add the bay leaf, thyme, and black pepper. Bring everything to a gentle simmer, then cover and let it cook for 20 minutes, flipping the wedges halfway through so they cook evenly.

Finish with cheese:

Remove the lid and stir in the grated Parmesan, letting it melt into the broth for about 5 minutes until it turns creamy and golden. Fish out the bay leaf and discard it.

Add the fresh herbs:

Taste the broth and add salt if needed, then stir in the parsley and chives. They brighten everything up and add a fresh, herby finish.

Serve it warm:

Ladle the cabbage wedges into shallow bowls, pour the broth over top, and sprinkle with extra Parmesan and herbs. Serve immediately while it is steaming hot.

Save

There was a night last winter when I made this after a long day and just sat at the table alone with a bowl and some bread. The broth was warm and savory, the cabbage tender, and I realized how much I needed something exactly like this. It has become my go to when I want comfort without complexity, and it never disappoints.

Making It Your Own

If you want a richer broth, stir in a splash of heavy cream along with the Parmesan. You can also swap the thyme for dill or basil depending on what you have fresh. I have even added a pinch of red pepper flakes when I wanted a little heat, and it worked beautifully.

Serving Suggestions

This dish begs for crusty bread to soak up every drop of that cheesy broth. I have also served it alongside roasted chicken or a simple green salad for a light but satisfying dinner. A crisp white wine like Sauvignon Blanc is perfect if you are in the mood to make it feel a little more special.

Storage and Reheating

Leftovers keep well in the fridge for up to three days in an airtight container. Reheat gently on the stove over low heat, adding a splash of broth or water if it has thickened too much. The cabbage softens a bit more the next day, but the flavor only gets better.

• Store broth and cabbage together so the wedges stay tender and flavorful.
• Reheat slowly to avoid breaking down the cabbage too much.
• Top with fresh herbs and Parmesan again before serving for the best presentation.

Save

This dish has a way of turning a quiet weeknight into something a little more special. I hope it brings you the same kind of warmth it has brought me.

Recipe FAQs

→ Can I use a different type of cabbage?

Yes, you can substitute green cabbage with savoy cabbage or white cabbage. Savoy cabbage will cook slightly faster due to its tender leaves, so reduce cooking time by 5 minutes.

→ How do I prevent the cabbage from falling apart?

Keep the cabbage wedges intact by leaving a portion of the core attached to each wedge. This helps hold the leaves together during simmering. Also, avoid overcooking and turn gently.

→ Can I make this dish ahead of time?

Yes, you can prepare this dish up to 2 days in advance. Store in an airtight container in the refrigerator and gently reheat on the stovetop, adding a splash of broth if needed.

→ What can I serve with this dish?

This pairs beautifully with crusty bread, roasted chicken, grilled fish, or as part of a vegetarian meal alongside grain salads or roasted vegetables. It also works well with polenta or mashed potatoes.

→ Can I use dried herbs instead of fresh?

Yes, you can substitute dried herbs using a 1:3 ratio. Use 1 teaspoon dried thyme, 2 teaspoons dried parsley, and 1 teaspoon dried chives. Add dried herbs at the beginning of cooking for best flavor.

→ How do I make this dish vegan?

Replace the butter with olive oil or vegan butter, and substitute Parmesan with nutritional yeast or a plant-based Parmesan alternative. The broth will be lighter but still flavorful.