Description
A flavorful and tender slow-cooked whole cabbage infused with garlic, lemon butter, and Parmesan cheese. This comforting vegetable dish is cooked low and slow to perfection, making it a delightful side for any meal with a fresh parsley garnish for added brightness.
Ingredients
Scale
Vegetables
- 1 medium whole cabbage
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- Fresh parsley, chopped (for garnish)
Dairy & Oils
- 4 tbsp unsalted butter
- 1/2 cup grated Parmesan cheese
Seasonings & Broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup vegetable broth
Instructions
- Prepare the cabbage: Remove damaged outer leaves from the cabbage. Trim the stem slightly so the cabbage sits flat, but keep the core intact to hold the layers together during cooking.
- Make garlic-lemon butter: In a small saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the lemon zest, lemon juice, salt, and black pepper to combine the flavors.
- Assemble in slow cooker: Place the whole cabbage in the slow cooker. Pour the vegetable broth around the base of the cabbage to add moisture while cooking. Evenly drizzle the prepared garlic-lemon butter mixture over the cabbage for flavor infusion.
- Add Parmesan and cook: Sprinkle the grated Parmesan cheese evenly over the top of the cabbage. Cover the slow cooker and cook on low heat for 4 to 5 hours, or until the cabbage is tender and easily pierced with a fork.
- Serve: Carefully remove the cooked cabbage from the slow cooker and slice it into wedges. Drizzle the cooked cabbage with the pan juices from the slow cooker to enhance the flavor.
- Garnish and enjoy: Sprinkle chopped fresh parsley on top as garnish and serve the cabbage warm as a comforting side dish.
Notes
- Ensure the cabbage core remains intact for easier handling and to keep the cabbage layers together.
- You can substitute Parmesan cheese with Pecorino Romano for a slightly sharper flavor.
- If you prefer a richer flavor, consider adding a splash of white wine to the vegetable broth.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- For a non-vegetarian version, use chicken broth instead of vegetable broth.
