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Herby Cabbage in Parmesan Broth Recipe

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4.3 from 34 reviews

Herby Cabbage in Parmesan Broth is a comforting and flavorful dish featuring tender roasted savoy cabbage dressed with a vibrant parsley, lemon, and garlic dressing, all served in a rich, aromatic parmesan-infused broth. The recipe balances fresh herbaceous notes with savory umami from parmesan rinds and a slight kick from red pepper flakes, making it a satisfying vegetarian main or side dish.

  • Total Time: 2 hours
  • Yield: 4 servings

Ingredients

Herb and Parsley Dressing

  • 2 cups fresh parsley
  • 1 medium lemon (zest and juice, divided)
  • 1 head garlic (divided: cloves grated, bottom reserved for broth)
  • 1 tablespoon non-pariel capers
  • 2 tablespoons white wine vinegar
  • Extra-virgin olive oil (at least 3 tablespoons for dressing plus 1/4 cup for roasting and broth)
  • Diamond Crystal kosher salt (large pinch for water and 2 teaspoons for broth, plus seasoning to taste)
  • Freshly ground black pepper (to taste)

Vegetables and Aromatics

  • 2 medium shallots
  • 1 leek (white part only, optional)
  • 1 medium head of savoy cabbage
  • 5 sprigs fresh oregano
  • 10 sprigs fresh thyme
  • 2 bay leaves
  • 1/2 teaspoon red pepper flakes

Broth

  • 2 parmesan rinds (with as much cheese left on as possible)
  • 8 cups water

For Serving

  • Freshly grated parmesan (optional)

Instructions

  1. Blanch the Parsley: Bring a large pot of water to a boil and season with a large pinch of kosher salt. Prepare an ice bath nearby. Submerge the parsley (including stems) in the boiling water for 30 seconds, then immediately transfer it to the ice bath to halt cooking and preserve bright green color.
  2. Prepare the Parsley Dressing Base: Squeeze out excess water from the blanched parsley and finely chop it. Transfer to a bowl. Grate 1/2 teaspoon of lemon zest into the parsley. Cut off the top and bottom of the lemon, setting the slices aside to extract juice later. Halve the garlic crosswise; reserve the bottom of the garlic bulb for broth and grate the cloves from the top half into the parsley mixture. Refrigerate the parsley mixture until needed.
  3. Prep Shallots and Leek: Trim tops and bottoms of shallots and halve them lengthwise. Remove green parts of leek and halve the white part lengthwise.
  4. Infuse Oil with Aromatics: Drain the water used for blanching parsley. Place the pot back on medium heat, add 1/4 cup olive oil and heat for a few minutes. Add the lemon center slices, reserved garlic bottom, shallots, and leek cut-side down. Sear for 3-4 minutes until deeply golden brown, then flip to caramelize the other side, including the lemon slices.
  5. Make the Parmesan Broth: Add the oregano, thyme, bay leaves, red pepper flakes, and parmesan rinds to the pot. Pour in 8 cups of water and season with 2 teaspoons kosher salt. Bring to a simmer and cook gently for 60 to 90 minutes to extract maximum flavor.
  6. Preheat Oven and Roast Cabbage: When the broth has about 45 minutes left to simmer, preheat oven to 425°F (220°C). Thinly slice the cabbage and spread it on an unlined baking sheet, even if a bit crowded. Drizzle with olive oil and season with salt, tossing to evenly coat. Roast for 20-30 minutes until the edges are golden and crispy and the center is tender.
  7. Finish the Parsley Dressing: While cabbage roasts, remove the parsley mixture from the fridge. Finely chop the capers and stir into the parsley. Add juice from the two reserved lemon slices, white wine vinegar, a large pinch of salt, and freshly ground black pepper. Drizzle in three tablespoons of olive oil and adjust seasoning to taste.
  8. Toss Cabbage with Dressing: Once cabbage is out of the oven, pour the herb dressing over it and toss gently to coat every slice thoroughly.
  9. Strain the Parmesan Broth: Remove all solids from the broth with a slotted spoon, leaving just the flavorful umami-rich liquid. Taste and adjust salt if necessary.
  10. Serve: Pile the dressed herby cabbage into serving bowls. Ladle the warm parmesan broth over the top and grate additional fresh parmesan if desired. Serve immediately while warm.

Notes

  • Blanching parsley preserves its vibrant green color and fresh flavor in the hot broth.
  • Caramelizing lemon and aromatics in olive oil adds depth and complexity to the broth.
  • The roasting step softens the cabbage while adding crispy texture and a rich, nutty flavor.
  • Allowing the broth to simmer longer enhances the umami character from the parmesan rinds.
  • This dish is naturally vegetarian and can be made gluten free by using gluten-free vinegar and ensuring no cross-contamination.
  • Serving with extra grated parmesan adds richness but can be omitted for a lighter option.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Soup & Broth
  • Method: Roasting
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/herby-cabbage-in-parmesan-broth-recipe/