Slow Cooker Garlic Parmesan Cabbage (Print Version)
# Ingredients:
01 -
1 medium whole cabbage
02 -
4 tablespoons unsalted butter
03 -
4 cloves garlic, minced
04 -
1/2 cup grated Parmesan cheese
05 -
1 lemon, zested and juiced
06 -
1 teaspoon salt
07 -
1/2 teaspoon black pepper
08 -
1 cup vegetable broth
09 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Cut out the core of the cabbage so that the leaves stay intact but can easily absorb flavors.
02 -
In a small saucepan, melt the butter over low heat. Add minced garlic and cook until fragrant, about 1-2 minutes.
03 -
Remove the saucepan from heat and stir in the grated Parmesan, lemon zest, and lemon juice.
04 -
Place the whole cabbage in your slow cooker. Pour the garlic-parmesan-lemon butter mixture evenly over the cabbage, ensuring to drizzle it between the leaves.
05 -
Sprinkle the cabbage with salt and black pepper.
06 -
Pour the vegetable broth into the slow cooker around the cabbage.
07 -
Cover and cook on low for 6-8 hours, or until the cabbage is tender and infused with flavors.
08 -
Carefully remove the cabbage from the slow cooker and transfer to a serving plate.
09 -
Garnish with freshly chopped parsley before serving.
# Notes:
01 -
For added depth of flavor, sprinkle smoked paprika over the cabbage before cooking. For a spicy kick, add crushed red pepper flakes.
02 -
For a vegan version, replace butter with olive oil or plant-based butter, and Parmesan cheese with nutritional yeast.
03 -
Top the cabbage with toasted breadcrumbs for a crunchy texture.