Description
This Creamy Slow Cooker Garlic Parmesan Cabbage is a comforting and flavorful dish perfect for any meal. Tender cabbage leaves are infused with garlic, parmesan, and lemon, slow-cooked to perfection to develop rich, savory flavors enhanced by fresh parsley. This easy, hands-off recipe is perfect for a cozy side or a vegetarian main.
Ingredients
Scale
Vegetables
- 1 whole Cabbage (Green or Savoy for best flavor infusion)
- 4 cloves Garlic (Finely chopped)
- 1 whole Lemon (Zested and juiced)
- 2 tablespoons Fresh Parsley (Chopped)
Dairy & Oils
- 4 tablespoons Butter (Substitute with olive oil for dairy-free)
- 1 cup Parmesan Cheese (Consider nutritional yeast for dairy-free)
Seasonings & Liquids
- 1 teaspoon Salt (Adjust to preference)
- 1 teaspoon Black Pepper (Freshly ground)
- 1 cup Vegetable Broth (Chicken broth works well too)
Instructions
- Preparation: Carefully remove the core from the whole cabbage, making sure to keep the leaves intact to hold the seasoning and broth.
- Sauté Garlic: In a small saucepan, melt the butter over low heat. Add the finely chopped garlic and sauté gently for 1-2 minutes until fragrant and softened but not browned.
- Mix Sauce: Remove the pan from heat and stir in the grated Parmesan cheese, lemon juice, and lemon zest until combined into a creamy mixture.
- Assemble in Slow Cooker: Place the prepared cabbage into your slow cooker. Pour the buttery garlic and Parmesan mixture evenly over the cabbage, ensuring good coverage.
- Season and Add Broth: Sprinkle salt and freshly ground black pepper over the cabbage. Pour the vegetable broth around the base of the cabbage inside the slow cooker to keep it moist during cooking.
- Cook: Cover the slow cooker and cook the cabbage on low heat for 6-8 hours. This slow cooking will make the cabbage tender and deeply flavorful.
- Serve: Carefully transfer the cooked cabbage to a serving plate, then sprinkle with freshly chopped parsley for a fresh, bright finish.
Notes
- You can substitute butter with olive oil and Parmesan with nutritional yeast to make this recipe dairy-free.
- Adjust salt and pepper to taste before serving as the broth and Parmesan already add saltiness.
- For a non-vegetarian version, chicken broth can be used instead of vegetable broth.
- Slow cooking on low heat ensures the cabbage absorbs all flavors and becomes very tender.
- Use Savoy cabbage for a milder, sweeter flavor if preferred.
