Herby Cabbage in Parmesan Broth (Print Version)

Tender cabbage wedges simmered in savory parmesan broth with fresh herbs for a comforting European side dish.

# Needed Ingredients:

→ 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 and 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

# How-To Steps:

01 - Melt butter in a large pot over medium heat. Add sliced onion and cook for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute more.
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 the cabbage once halfway through, until tender but not falling apart.
04 - Remove lid and stir in grated Parmesan cheese. Simmer uncovered for 5 minutes until cheese melts and broth becomes creamy. Discard bay leaf.
05 - Taste and adjust salt as needed. Stir in chopped parsley and chives.
06 - Transfer cabbage wedges to shallow bowls and ladle broth over them. Garnish with extra fresh herbs and grated Parmesan cheese.

# Expert Suggestions:

01 -
  • It turns humble cabbage into something unexpectedly elegant and comforting.
  • The Parmesan broth is so flavorful you will want to sip it straight from the bowl.
  • It comes together in under an hour with ingredients you probably already have.
  • It works beautifully as a light main or a sophisticated side dish.
02 -
  • Do not skip turning the cabbage wedges halfway through, it ensures they cook evenly and soak up all that broth.
  • Use freshly grated Parmesan instead of pre-grated, the difference in how it melts and flavors the broth is huge.
  • Taste the broth before adding salt, the Parmesan and broth can be salty enough on their own.
03 -
  • Use a wide pot so the cabbage wedges can lie flat and cook evenly in the broth.
  • Let the cabbage simmer gently, not boil, so it stays tender and does not fall apart.
  • Grate your Parmesan just before adding it, the fresher it is, the smoother the broth becomes.
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