Save My neighbor came over on a rainy Tuesday with a head of cabbage from her garden, and somehow we ended up simmering it in butter and broth while standing in my kitchen listening to the rain. That moment taught me that cabbage doesn't have to be boring—when you treat it with care and wrap it in savory, herb-touched broth, it becomes something you actually crave. This dish was born from that accident, really, from having too much time and the right ingredients.
I made this for a potluck once and brought it in a wide, shallow bowl, worried it would seem too simple alongside casseroles and salads. But people went back for thirds, and someone asked if I'd add cream to it—which I hadn't—and that's when I realized the magic was already there in the broth itself.
Ingredients
- 1 medium green cabbage, cored and cut into 8 wedges: Cut from stem to tip so the wedges hold together while they soften, which is the whole point of this dish.
- 1 medium yellow onion, thinly sliced: It becomes sweet and almost dissolves into the broth, so don't skip it.
- 2 cloves garlic, minced: Just enough to whisper in the background without overpowering the herbs.
- 4 cups vegetable broth: Good broth makes or breaks this, so taste yours first and season accordingly.
- 1 cup grated Parmesan cheese, plus extra for serving: The cheese is what transforms broth into something creamy and luxurious, so use the good stuff if you can.
- 2 tablespoons unsalted butter: This is your base for getting the onion and garlic tender before anything else happens.
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried: Thyme is quiet and earthy here, letting the parmesan and broth lead.
- 2 tablespoons chopped fresh parsley: Stirred in at the end to add brightness you didn't know you needed.
- 1 tablespoon chopped fresh chives: These are optional but they add a gentle onion note that ties everything together.
- 1 bay leaf: Remove it before serving, but don't skip the step of using it.
- 1/2 teaspoon freshly ground black pepper: Grind it fresh right into the pot.
- Salt, to taste: Add it at the very end after you've tasted the broth.
Instructions
- Soften the base:
- Melt butter over medium heat and watch it turn golden, then add your onion slices and let them become translucent and soft, about 3 to 4 minutes. Add the garlic and listen for that quick, fragrant moment before moving on.
- Arrange the cabbage:
- Nestle your wedges into the pot so they fit snugly, then pour in the broth and scatter thyme and the bay leaf across the top. It should smell herbaceous and inviting already.
- Simmer gently:
- Cover and let the cabbage cook for 20 minutes, turning the wedges over halfway through so they soften evenly. You'll know it's ready when a fork slides through without resistance but the wedges still hold their shape.
- Add the Parmesan:
- Remove the lid, take out the bay leaf, and stir in your grated cheese, watching it melt into the broth and transform it into something creamy and silken. Let it bubble gently for 5 minutes without the lid so the broth thickens slightly.
- Finish with herbs:
- Taste the broth and add salt if it needs it, then stir in the fresh parsley and chives at the last second. This keeps their color and flavor bright.
- Serve:
- Ladle a wedge of cabbage into each shallow bowl and pour the herb-flecked broth over it generously. Top with extra parmesan and fresh herbs, and maybe some black pepper on top.
Save There's something about sitting down with a bowl of this and realizing that something so comforting could come from such simple things—cabbage, broth, herbs, cheese. My kitchen smelled like a European countryside kitchen that night, and that matters.
Why Fresh Herbs Make the Difference
I've made this with dried herbs when I was in a pinch, and it's still good, but the moment you use fresh thyme and fresh parsley, everything shifts. The broth becomes brighter, more alive somehow, and you taste each herb rather than a generic herb flavor. Fresh chives are optional but worth hunting down—they add a delicate onion sweetness that dried herbs just can't replicate.
Timing and Temperature Matter
The key is a gentle simmer, not a rolling boil, because you want the cabbage to become tender and yielding, not torn apart. Medium heat does most of the work here, and the covered time allows steam to soften everything evenly. Once you add the parmesan, resist the urge to boil it hard—just let it bubble quietly for those final 5 minutes so the cheese melts smoothly.
Variations and Serving Ideas
This dish is flexible in ways that might surprise you. I've added a splash of cream when I wanted something richer, swapped in fresh dill when parsley wasn't available, and even layered the whole thing with crusty bread to make it more of a main course. Some nights I serve it as a side to roasted fish or chicken, and other nights I eat it alone with good bread and feel like I've had a complete meal.
- Add a splash of heavy cream in the final 5 minutes if you want it even richer and more luxurious.
- Serve with thick slices of crusty bread for soaking up every last drop of broth.
- Pair it with crisp white wine like Sauvignon Blanc to cut through the richness of the parmesan.
Save This herby cabbage in parmesan broth has become one of those dishes I turn to when I want to feel cared for but don't want to spend hours in the kitchen. It's proof that sometimes the simplest ingredients, treated with attention and warmth, are exactly what we need.
Recipe Guide
- → Can I use red cabbage instead of green cabbage?
Yes, red cabbage works well in this dish. Keep in mind it will turn the broth slightly purple and may require a few extra minutes of cooking time to achieve the same tenderness.
- → How do I prevent the cabbage from falling apart?
Cut the cabbage into wedges with the core attached to each piece - this helps hold the leaves together during cooking. Simmer gently rather than boiling, and turn the wedges carefully using two utensils.
- → Can I make this ahead of time?
Yes, you can prepare this up to 2 days in advance. Store the cabbage and broth separately in the refrigerator and reheat gently on the stovetop, adding fresh herbs just before serving.
- → What can I substitute for Parmesan cheese?
Pecorino Romano or aged Asiago work well as substitutes. For a dairy-free version, use nutritional yeast, though the broth won't be as creamy.
- → How can I make this more filling as a main dish?
Serve over cooked rice, quinoa, or pasta. You can also add white beans or chickpeas during the last 5 minutes of cooking for extra protein and substance.
- → What other herbs complement this dish?
Dill, basil, oregano, or tarragon all work beautifully. You can also add a pinch of red pepper flakes for subtle heat or fresh rosemary for an earthier flavor profile.