Herby Cabbage in Parmesan Broth (Print Page)

Tender cabbage simmered in savory parmesan broth with fresh thyme, parsley, and chives for a comforting side dish.

# 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
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
14 - Extra grated Parmesan cheese

# Directions:

01 - In a large pot with lid, 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.
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 wedges once halfway through, until cabbage is tender but still holds 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 broth and adjust salt as needed. Stir in fresh parsley and chives until combined.
06 - Divide cabbage wedges among shallow bowls and ladle broth over top. Garnish generously with fresh herbs and additional Parmesan cheese.

# Expert Advice:

01 -
  • It turns humble cabbage into something genuinely crave-worthy without any fuss.
  • The Parmesan-enriched broth tastes like comfort in a bowl, especially on cold evenings.
  • You probably have most of these ingredients already, and it comes together in under an hour.
02 -
  • Don't skip turning the cabbage wedges halfway through—they need to soak up the broth evenly or you'll end up with some pieces mushy and others still crunchy.
  • Add the Parmesan off heat or on very low heat to prevent it from clumping or turning grainy.
03 -
  • Use a wide, shallow pot so the cabbage wedges can sit in a single layer and cook evenly without crowding.
  • Grate your Parmesan fresh right before adding it—the difference in melt and flavor is worth the extra two minutes.
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