Herby Cabbage in Parmesan Broth (Print Version)

Tender cabbage simmered in savory parmesan broth with fresh thyme, parsley, and chives for aromatic comfort.

# 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

→ To Serve

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

# How-To Steps:

01 - In a large wide pot, melt butter over medium heat. Add sliced onion and cook for 3 to 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 to a gentle simmer.
03 - Cover and simmer for 20 minutes, turning cabbage once halfway through, until tender but still intact.
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 fresh parsley and chives.
06 - Ladle cabbage wedges into shallow bowls with broth. Top with extra fresh herbs and grated Parmesan cheese.

# Expert Hints:

01 -
  • It turns humble cabbage into something you actually crave, soft and savory in every bite.
  • The Parmesan melts right into the broth, creating a sauce that clings to each wedge without any cream or flour.
  • You can have it on the table in under an hour with just one pot and a handful of ingredients you probably already own.
02 -
  • Don't skip turning the cabbage halfway through, I forgot once and ended up with wedges that were tender on one side and still crunchy on the other.
  • Add the Parmesan off the heat or on very low heat if your stove runs hot, because if the broth boils hard, the cheese can seize up and turn grainy instead of melting smoothly.
03 -
  • Use a wide, shallow pot instead of a tall one so the cabbage wedges can lay flat and cook evenly without crowding.
  • Grate your Parmesan fresh from a block, the pre-grated stuff has anti-caking agents that can make your broth grainy instead of smooth.
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