Herby Cabbage in Parmesan Broth (Printable)

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

→ To Serve

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

# How-To Steps:

01 - Melt butter in a large wide pot over medium heat. Add sliced onion and cook for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute 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 the pot and simmer for 20 minutes, turning cabbage wedges once halfway through, until cabbage is tender but maintains its shape.
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 - Ladle cabbage wedges into shallow bowls with broth. Garnish generously with additional fresh herbs and grated Parmesan cheese.

# Expert Suggestions:

01 -
  • It transforms humble cabbage into something elegant enough for company but easy enough for a Tuesday night.
  • The Parmesan broth is so good you will want to soak bread in it long after the cabbage is gone.
  • It cooks mostly hands-off, giving you time to set the table or just breathe for a minute.
02 -
  • Do not let the broth boil hard or the cabbage will fall apart into shreds instead of staying in pretty wedges.
  • Add the Parmesan off the heat or on very low heat to prevent it from clumping or turning stringy.
  • If your broth tastes too salty after adding Parmesan, stir in a splash of water to balance it out.
03 -
  • Use a wide pot instead of a tall one so the cabbage wedges can lie flat and cook evenly without stacking.
  • If you cannot find fresh thyme, dried works fine but use only a teaspoon since dried herbs are more concentrated.
  • Grate extra Parmesan at the table and let everyone add as much as they want, it makes the dish feel more generous.
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