Herby Cabbage in Parmesan Broth (Printable Version)

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

# 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

→ To Serve

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

# How to Make It:

01 - In a large pot with lid, melt butter over medium heat. Add sliced onion and cook 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 tender but holding their shape.
04 - Remove lid and stir in grated Parmesan cheese. Simmer uncovered for 5 minutes until cheese melts completely and broth becomes creamy. Discard bay leaf.
05 - Taste and adjust salt as needed. Stir in chopped parsley and chives.
06 - Transfer cabbage wedges to shallow bowls and ladle broth over top. Garnish generously with additional fresh herbs and Parmesan cheese.

# Expert Advice:

01 -
  • It transforms an overlooked vegetable into something silky, savory, and surprisingly elegant.
  • The broth tastes like the best part of French onion soup mixed with Italian comfort.
  • You can make it with pantry staples and whatever herbs are hanging on in your fridge.
  • Its gentle enough for a weeknight but impressive enough to serve to guests who think they dont like cabbage.
02 -
  • Dont skip turning the cabbage halfway through, or one side will be mushy and the other still tough.
  • Add the Parmesan off the heat or on very low heat if your pot runs hot, because it can get grainy if it boils.
  • Taste the broth before adding salt, especially if your broth and Parmesan are already salty.
03 -
  • Use a wide, shallow pot so the cabbage wedges can sit in a single layer and cook evenly without crowding.
  • Save the Parmesan rind if you have one and simmer it in the broth for extra umami depth, then pull it out before serving.
  • Pour any leftover broth into a mug and sip it like soup, its that good on its own.
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