Herby Cabbage in Parmesan Broth (Printable)

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

# 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
06 - 2 tablespoons unsalted butter

→ Herbs & Seasonings

07 - 1 tablespoon fresh thyme leaves
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

# Directions:

01 - In a large pot with lid, melt butter over medium heat. Add sliced onion and cook for 3-4 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 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 broth and adjust salt as needed. Stir in fresh parsley and chives.
06 - Ladle cabbage wedges into shallow bowls with broth. Garnish generously with extra fresh herbs and Parmesan cheese.

# Expert Advice:

01 -
  • The broth becomes silky and rich without any cream, just melted cheese doing all the work.
  • It's ready in 40 minutes but tastes like you've been simmering it for hours.
  • Fresh herbs make it feel elegant enough for guests but simple enough for a quiet weeknight.
02 -
  • Don't rush the initial cooking of the onions; that sweetness is what makes the broth taste complete.
  • Stir the Parmesan in slowly and gently so it melts evenly rather than clumping, creating that creamy effect.
  • The bay leaf must come out before serving, or someone will find it and give you that look.
03 -
  • Cut your cabbage wedges evenly so they cook at the same rate and look intentional on the plate.
  • Taste the broth before adding salt; the Parmesan brings its own saltiness, so you might need less than you think.
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