Dinner

Herby Cabbage in Parmesan Broth

This cozy, simple dish turns humble cabbage into a fragrant, silky soup brightened with herbs and rounded by nutty Parmesan. It’s light yet satisfying, with tender ribbons of cabbage swimming in a savory broth that smells of garlic and thyme. If you like warm, comforting bowls that highlight vegetables, this one is fast to make and easy to adapt — see a similar cabbage stir-fry for another quick cabbage idea: Chinese chicken cabbage stir-fry.

Recipe Information

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

(approximate per serving)

Calories per serving: 230 kcal
Protein: 11 g
Carbohydrates: 13 g
Fat: 14 g
Fiber: 4 g
Sugar: 6 g
Sodium: 880 mg

Why Make This Herby Cabbage in Parmesan Broth

This recipe is a quick weeknight winner. The cabbage becomes soft but still slightly textured, the broth takes on a creamy mouthfeel from melted Parmesan, and fresh herbs lift the whole bowl. It’s affordable, mostly pantry-based, and great for when you want a warm, light meal that still feels indulgent. The aroma of garlic, sautéed onion, and thyme fills the kitchen — comforting and homey.

How to Make Herby Cabbage in Parmesan Broth

The method is straightforward: sweat aromatics, soften the cabbage, simmer in broth with thyme, then finish by stirring in Parmesan until the broth is silky. The cheese enriches the liquid without making it heavy. Season gently, taste as you go, and top with fresh parsley or basil for brightness.

Ingredients:

1 head of cabbage, chopped, 4 cups vegetable broth, 1 cup grated Parmesan cheese, 2 tablespoons olive oil, 2 cloves garlic, minced, 1 onion, diced, 1 teaspoon dried thyme, Salt and pepper to taste, Fresh herbs (like parsley or basil) for garnish

Directions:

Step 1: Preparation

Gather and prep ingredients. Chop the cabbage into bite-sized pieces, dice the onion, and mince the garlic. Grate the Parmesan if needed and measure the broth and thyme.

Step 2: Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sauté until translucent. Stir often so the garlic doesn’t brown; you want a sweet, fragrant base.

Step 3: Add the Cabbage

Add the chopped cabbage to the pot and cook until it begins to soften. Stir and toss the cabbage so it wilts evenly and soaks up the aromatics.

Step 4: Simmer in Broth

Pour in the vegetable broth and add the dried thyme, salt, and pepper. Bring to a simmer. Cover and let the flavors mingle for a few minutes.

Step 5: Melt in the Cheese

Stir in the grated Parmesan cheese and let it melt into the broth. Stir gently until the broth becomes slightly creamy and the cheese is fully incorporated.

Step 6: Finish Cooking

Cook for an additional 10-15 minutes until the cabbage is tender. Taste and adjust seasoning. Remove from heat and let sit for a minute before serving.

Step 7: Garnish and Serve

Serve hot, garnished with fresh herbs. Finish with an extra sprinkle of Parmesan or a drizzle of good olive oil if you like.

How to Serve Herby Cabbage in Parmesan Broth

Serve this bowl on its own as a light lunch, or pair it with crusty bread to soak up the broth for a heartier meal. It also makes a lovely starter for a simple dinner with roasted chicken or grilled fish. For a more filling option, stir in cooked white beans or shredded rotisserie chicken just before serving.

How to Store Herby Cabbage in Parmesan Broth

Refrigerator: Cool to room temperature, then store in an airtight container for 3–4 days. Reheat gently on the stove over low heat to avoid splitting the broth.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat slowly. Note: texture of cabbage softens after freezing but the soup still tastes good.
Reheating tip: Reheat on low heat and add a splash of broth or water if it’s too thick. Stir frequently to keep the cheese well blended.

Expert Tips for Perfect Herby Cabbage in Parmesan Broth

Use low-sodium vegetable broth if you want more control over salt — Parmesan adds a fair bit of sodium.
Cut the cabbage into uniform pieces so it cooks evenly.
Don’t overheat the broth after adding the cheese; high heat can make the cheese separate. Gentle simmering and stirring work best.
For extra depth, add a grated carrot or a stalk of celery with the onion.
If you prefer creamier texture, stir in 1–2 tablespoons of butter or a splash of cream at the end.
Fresh herbs at the end brighten the bowl — parsley for freshness, basil for a sweet note.

Delicious Variations

Garlic-Bacon Boost: Crisp bacon, remove some fat, then sauté the onion and garlic in the bacon fat for a smoky twist.
Lemon-Parmesan Brightness: Add a squeeze of lemon juice and lemon zest before serving to lift the flavors.
White Bean Addition: Stir in a can of drained cannellini beans for extra protein and a heartier soup.
Mushroom & Thyme: Add sliced mushrooms with the onion for an earthy, savory variation.
Creamy Version: Stir in 1/4 cup cream or crème fraîche at the end for a richer broth.

Frequently Asked Questions

Is this recipe vegetarian?
Yes — as written it’s vegetarian if you use vegetarian Parmesan (some Parmigiano-Reggiano is made with animal rennet). Use a vegetarian-friendly hard cheese or nutritional yeast if you need it fully vegetarian.
Can I use other types of cabbage?
Yes. Napa cabbage cooks faster and gives a softer texture; savoy has a nice crinkle and holds up well. Adjust cooking time if you use a more tender cabbage.
My broth looks oily after adding cheese. How can I fix it?
That can happen if the heat is too high. Lower the heat and whisk gently. Add a small splash of hot broth or a teaspoon of cornstarch mixed with cold water, simmer briefly to marry the liquid.
Can I make this gluten-free?
Yes — the recipe is naturally gluten-free if your Parmesan and broth are certified gluten-free.
How can I reduce the sodium?
Use low-sodium vegetable broth and taste before adding salt. You can also reduce Parmesan to 3/4 cup and finish with a small sprinkle instead of stirring all of it in.
Can I add proteins like chicken or sausage?
Yes. Add pre-cooked shredded chicken or sliced cooked sausage during the last 5 minutes of simmering to heat through.
Will freezing change the texture?
Freezing softens the cabbage’s texture slightly. It’s still tasty and works well for meal prep, but expect a softer mouthfeel after thawing.

Conclusion

This Herby Cabbage in Parmesan Broth is a simple, comforting bowl that highlights cabbage’s sweet notes with savory, cheesy broth and bright herbs. It’s fast, flexible, and perfect for weeknights or light lunches — give it a try and tweak it to your taste. For another take on this flavorful idea, you can compare it with the original recipe here: Herby Cabbage in Parmesan Broth – Justine Doiron.