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Cabbage has no business being this good.
This simple stovetop side dish turns an inexpensive head of cabbage into something buttery, savory, and seriously craveable. The cabbage and yellow onion cook down until tender, while the garlic, chicken broth, and freshly grated Parmesan give it that rich, cozy flavor that makes you want another scoop.
It’s easy enough for a weeknight dinner and good enough to sit beside steak, chicken, pork chops, or a holiday meal.
Parmesan Garlic Melting Cabbage
Course: SidesCuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
10
minutesCooking time
30
minutesTotal time
40
minutesTender cabbage and onion cooked in butter, garlic, and chicken broth, then finished with freshly grated Parmesan for an easy, savory stovetop side dish.
Ingredients
1 large green cabbage
1 medium yellow onion, roughly chopped
4 tablespoons butter
4 cloves garlic, minced
1/2 cup chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes, optional
1/2 cup freshly grated Parmesan cheese
Fresh parsley, optional, for serving
Directions
- Remove any tough outer leaves from the cabbage and cut out the hard core. Cut the cabbage into chunky, bite-sized pieces.
- Roughly chop the yellow onion.
- Melt the butter in a large deep skillet or Dutch oven over medium-high heat.
- Add the cabbage and onion. Cook for 7–10 minutes, stirring occasionally, until the onion begins to soften and some of the cabbage develops lightly browned edges.
- Add the garlic and cook for about 30 seconds, just until fragrant.
- Pour in the chicken broth. Add the salt, black pepper, paprika, and red pepper flakes, if using. Stir well.
- Reduce the heat to low or medium-low and cover. Cook for 15–20 minutes, stirring once or twice, until the cabbage is very tender.
- Remove the lid. If there is excess liquid remaining, cook uncovered for a few minutes until it reduces slightly.
- Stir in most of the freshly grated Parmesan while the cabbage is hot.
- Sprinkle the remaining Parmesan over the top. Cover for 1–2 minutes, just until the cheese softens and melts.
- Garnish with fresh parsley, if desired, and serve warm.
Notes
- Parmesan: Freshly grated Parmesan gives you the best flavor and melts much better than the shelf-stable grated variety.
Cabbage: Cut the cabbage into chunky, bite-sized pieces rather than shredding it or leaving in large rounds. It will soften and shrink quite a bit as it cooks.
Browning: Let the cabbage sit for a bit between stirs so some of the edges can brown and develop more flavor.
Make It Creamy: For a richer version, add 2–3 tablespoons of heavy cream along with the chicken broth.
Add Some Heat: For a little kick, use the red pepper flakes or add a little extra to taste.
