Description
Herby Cabbage in Parmesan Broth is a comforting and flavorful dish featuring tender cabbage wedges simmered in a fragrant vegetable broth infused with aromatic herbs and enriched with melted Parmesan cheese. This recipe highlights the natural sweetness of cabbage complemented by fresh thyme, parsley, and chives, delivering a creamy, savory broth that is perfect for a light yet satisfying meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium green cabbage, cored and cut into 8 wedges
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
Broth and Seasonings
- 4 cups vegetable broth
- 1 bay leaf
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon freshly ground black pepper
- Salt to taste
Dairy and Herbs
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- Extra chopped fresh herbs for garnish
- Extra grated Parmesan cheese for garnish
Instructions
- Prepare Aromatics: Melt the unsalted butter in a large pot over medium heat. Add the thinly sliced onion and cook for about 3 to 4 minutes until softened and translucent. Then add the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
- Build the Broth: Arrange the cabbage wedges evenly in the pot. Pour in the vegetable broth, ensuring the cabbage is mostly submerged. Add the bay leaf, fresh thyme leaves, and freshly ground black pepper to the broth.
- Simmer Cabbage: Bring the broth to a gentle simmer. Cover the pot and let the cabbage simmer for 20 minutes, turning the wedges once halfway through to ensure even cooking. The cabbage should become tender while still maintaining its shape.
- Incorporate Cheese: Remove the lid and stir in the grated Parmesan cheese. Continue to simmer the mixture uncovered for 5 more minutes. This will allow the cheese to melt fully and thicken the broth, creating a creamy texture. Discard the bay leaf at this point.
- Season and Finish: Taste the broth and adjust with salt as needed. Stir in the freshly chopped parsley and chives to infuse freshness and herbaceous aroma into the dish.
- Plate and Serve: Carefully ladle the cabbage wedges along with the creamy Parmesan broth into shallow bowls. Garnish each serving with extra chopped fresh herbs and additional grated Parmesan cheese to enhance flavor and presentation.
Notes
- For a richer flavor, you may substitute butter with olive oil or a mix of both.
- If unable to find fresh herbs, dried thyme and parsley can be used but add them during the simmering stage to allow for better infusion.
- Vegetarian but not vegan due to Parmesan cheese, which contains animal rennet.
- This dish pairs well with crusty bread or a simple side of roasted potatoes.
- Leftovers can be refrigerated and gently reheated on the stove; add a splash of broth if it becomes too thick.
