Herby Cabbage Parmesan Broth

The smell of butter melting into onions has this way of stopping me in my tracks, no matter how many times I've stood at the stove. I first made this cabbage on a rainy Tuesday when the fridge was nearly empty but the craving for something warm and comforting was impossible to ignore. What I expected to be a sad backup dinner turned into one of those recipes I now make for everyone who visits.

Last winter my neighbor texted at 6pm saying she'd had the worst day. I invited her over, put this on to simmer, and we ate it standing in the kitchen while she told me everything. She still messages me every time she makes it now, calling it her comfort recipe.

Ingredients

• 1 medium green cabbage: The wedge shape keeps it intact while becoming meltingly tender in the broth
• 1 medium yellow onion: Thinly sliced so they practically dissolve into the broth, adding natural sweetness
• 2 cloves garlic: Minced fresh because powdered garlic would miss the fragrant bloom that happens in butter
• 4 cups vegetable broth: Use a good quality one you'd drink on its own since it becomes the foundation
• 1 cup grated Parmesan cheese: The salty, umami rich element that elevates simple cabbage into something extraordinary
• 2 tablespoons unsalted butter: Creates that velvety base that carries all the herb flavors
• 1 tablespoon fresh thyme leaves: Earthy and piney, thyme pairs beautifully with both cabbage and cheese
• 2 tablespoons chopped fresh parsley: Bright and fresh to cut through the richness
• 1 tablespoon chopped fresh chives: Mild onion flavor that adds a fresh finish
• 1 bay leaf: The subtle background note that makes broth taste complex and professional
• 1/2 teaspoon freshly ground black pepper: Freshly ground has a brightness that pre ground lacks
• Salt to taste: Parmesan brings salt, so wait until the end to adjust
• Extra herbs and Parmesan for serving: Because the prettiest food always tastes better

Instructions

Build the flavor base:

Melt the butter in your largest wide pot over medium heat until it foams. Add the sliced onion and cook for 3 to 4 minutes until it's soft and translucent, then stir in the garlic for just 1 minute until fragrant.

Arrange and simmer:

Lay the cabbage wedges carefully in the pot, then pour in the broth. Tuck in the bay leaf and thyme, sprinkle with pepper, and bring everything to a gentle simmer.

Tenderize slowly:

Cover the pot and let it simmer for 20 minutes, turning the cabbage wedges once halfway through. You want them tender and yielding but still holding their shape.

Create the creamy broth:

Remove the lid and stir in the grated Parmesan. Let it simmer uncovered for 5 more minutes until the cheese melts completely and the broth takes on a slightly silky consistency.

Finish with freshness:

Discard the bay leaf, taste the broth, and add salt only if needed. Stir in the parsley and chives right at the end so they stay bright and vibrant.

Serve it up:

Ladle the cabbage wedges into shallow bowls with plenty of that golden parmesan broth. Scatter extra herbs and cheese on top and watch people's faces light up.

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My mother in law, who claims to dislike cabbage, had three helpings when I served this alongside roast chicken. Now she requests it every time she visits.

Making It Your Own

Sometimes I add a splash of heavy cream in step four when I want something extra luxurious. Other times I swap in fresh dill or basil depending on what's growing in my garden or languishing in the crisper drawer.

Serving Suggestions

Crusty bread is non negotiable for soaking up that parmesan broth. I've also served this alongside roasted chicken, grilled fish, and even as a starter to a pasta dinner.

Wine & Timing

A crisp Sauvignon Blanc cuts through the richness beautifully. This recipe is forgiving about timing, the cabbage stays tender without turning mushy even if it sits a few extra minutes.

• Make it ahead and reheat gently for the same results
• The broth thickens as it sits, so add a splash more broth when reheating
• Leftovers rarely make it to lunch the next day

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Somehow the simplest recipes end up being the ones we return to again and again, and this cabbage in parmesan broth has become that recipe in my kitchen.

Recipe Questions & Answers

→ How do I ensure the cabbage is tender but not mushy?

Simmer the cabbage covered for 20 minutes, then check for doneness. It should be tender enough to cut easily but still hold its shape. Overcooking can lead to a mushy texture.

→ Can I use different herbs?

Absolutely! The original suggests thyme, parsley, and chives, but you can swap these for dill, basil, or even a touch of oregano. Adjust to your taste preferences.

→ What if I don't have Parmesan cheese?

While Parmesan is key for the distinct flavor, you could try a hard aged cheddar or Grana Padano for a similar salty, umami profile. Nutritional yeast can offer a dairy-free, cheesy flavor.

→ How can I make the broth even creamier?

For extra richness, a splash of heavy cream or a dollop of cream cheese can be added in step 4 along with the Parmesan, as noted in the original suggestions.

→ What are good accompaniments for this dish?

This dish pairs wonderfully with crusty bread to soak up the flavorful broth. It also complements roasted meats or poultry, or can stand alone as a light, satisfying vegetarian main course.