Herby Cabbage in Parmesan Broth (Print Version)

Tender cabbage simmered in savory parmesan broth with fresh herbs for a comforting, aromatic vegetarian side.

# What You 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

→ Garnish

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

# 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 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 broth and add salt as needed. Stir in fresh parsley and chives.
06 - Divide cabbage wedges into shallow bowls and ladle broth over top. Garnish generously with extra herbs and Parmesan cheese.

# Expert Advice:

01 -
  • It transforms humble cabbage into something you'll actually crave on cold evenings.
  • The broth becomes this savory, cheesy elixir that begs to be soaked up with bread.
  • It's ready in under an hour but tastes like you simmered it all day.
  • You can serve it as a side or eat a big bowl of it for dinner without guilt.
02 -
  • Don't skip turning the cabbage halfway through, or one side stays tough while the other gets too soft.
  • Add the Parmesan off the heat or on very low heat if your stove runs hot, otherwise it can clump instead of melting smoothly.
  • Taste before you salt, because different broths and Parmesan brands vary wildly in saltiness.
03 -
  • Use a wide pot instead of a tall one so the cabbage wedges can lay flat and cook evenly in the broth.
  • If you can only find pre-grated Parmesan, toss it with a tiny pinch of cornstarch before stirring it in to help it melt smoothly.
  • For a deeper flavor, toast the thyme in the butter for 30 seconds before adding the onions.
Go Back