Garlic Parm Cabbage Slow Cooker (Print-Friendly Version)
# What You'll Need:
01 -
1 medium cabbage, whole
02 -
4 tablespoons butter, unsalted
03 -
4 cloves garlic, finely chopped
04 -
1/2 cup Parmesan cheese, grated
05 -
1 lemon, juice and zest
06 -
1 teaspoon salt
07 -
1/2 teaspoon pepper, black
08 -
1 cup broth, vegetable
09 -
Chopped fresh parsley for topping
# Step-by-Step Directions:
01 -
Remove the cabbage core while keeping leaves connected so flavors can sink in better.
02 -
Slowly melt butter in a small pot. Toss in chopped garlic and cook until you can smell it, roughly 1-2 minutes.
03 -
Take pot off heat and mix in the Parmesan, plus the lemon juice and zest.
04 -
Put the whole cabbage in your slow cooker. Drizzle the lemon-garlic-Parmesan butter mixture all over, making sure it gets between the leaves.
05 -
Shake salt and black pepper over the cabbage.
06 -
Add vegetable broth around the sides of the cabbage in the slow cooker.
07 -
Cover with lid and let it cook on low for 6-8 hours until the cabbage gets soft and soaks up all the flavors.
08 -
Gently lift the cabbage out and move it to a plate for serving.
09 -
Scatter fresh chopped parsley on top before you bring it to the table.
# Helpful Notes:
01 -
Want more flavor? Try adding a bit of smoked paprika or some red pepper flakes for a bit of heat.
02 -
Make it plant-based by swapping butter for olive oil and using nutritional yeast instead of Parmesan.
03 -
Sprinkle some toasted breadcrumbs on top for an extra crunchy bite.