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Slow Cooker Garlic Parmesan Cabbage
Yes, you can make this in a slow cooker, and it’s incredibly delicious!
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Ingredients
- 1 large cabbage (about 2-3 pounds)
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese (or Pecorino Romano for a sharper flavor)
- 1/4 cup olive oil
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
- 1/2 teaspoon dried rosemary (or 1 teaspoon fresh rosemary)
- 1/2 teaspoon dried oregano (or 1 teaspoon fresh oregano)
- Salt and pepper, to taste
- 1 cup vegetable or chicken broth
Optional Add-Ins
- Pinch of red pepper flakes (for a spicy kick)
- Nutritional yeast (as a vegan substitute for Parmesan)
Instructions:
Instructions
- Prepare the Cabbage: Remove the outer leaves of the cabbage and cut out the core, creating a cavity in the center for the seasoning.
- Make the Garlic Mixture: In a small bowl, combine the minced garlic, grated Parmesan cheese, olive oil, thyme, rosemary, oregano, salt, and pepper. Mix well.
- Season the Cabbage: Rub the garlic and cheese mixture generously inside the cavity and all over the outer leaves of the cabbage.
- Cook in the Slow Cooker: Place the seasoned cabbage in the slow cooker. Pour the vegetable or chicken broth around the cabbage (not directly on top).
- Slow Cook: Cover and cook on low for 6-8 hours, or until the cabbage is tender and easily pierced with a fork.
- Rest and Slice: Once cooked, carefully remove the cabbage from the slow cooker and let it rest for 5-10 minutes. Slice it into wedges.
- Serve: Serve warm, spooning any remaining broth from the slow cooker over the cabbage for extra flavor.
Tips & Variations
- Cheese Swap: Use Pecorino Romano instead of Parmesan for a sharper, tangier flavor.
- Spice It Up: Add a pinch of red pepper flakes to the garlic mixture for a subtle heat.
- Fresh Herbs: If you have fresh herbs on hand, use 1 teaspoon each of fresh thyme, rosemary, and oregano instead of dried.
- Vegan Option: Replace the Parmesan cheese with nutritional yeast for a dairy-free, cheesy flavor.
- Extra Flavor: Add a splash of lemon juice or a drizzle of balsamic glaze before serving for a bright, tangy finish.
Enjoy this tender, flavorful cabbage as a side dish or a light main course—it’s a game-changer!
Instructions
- Prepare the Cabbage: Remove the outer leaves of the cabbage and cut out the core, creating a cavity in the center for the seasoning.
- Make the Garlic Mixture: In a small bowl, combine the minced garlic, grated Parmesan cheese, olive oil, thyme, rosemary, oregano, salt, and pepper. Mix well.
- Season the Cabbage: Rub the garlic and cheese mixture generously inside the cavity and all over the outer leaves of the cabbage.
- Cook in the Slow Cooker: Place the seasoned cabbage in the slow cooker. Pour the vegetable or chicken broth around the cabbage (not directly on top).
- Slow Cook: Cover and cook on low for 6-8 hours, or until the cabbage is tender and easily pierced with a fork.
- Rest and Slice: Once cooked, carefully remove the cabbage from the slow cooker and let it rest for 5-10 minutes. Slice it into wedges.
- Serve: Serve warm, spooning any remaining broth from the slow cooker over the cabbage for extra flavor.
Tips & Variations
- Cheese Swap: Use Pecorino Romano instead of Parmesan for a sharper, tangier flavor.
- Spice It Up: Add a pinch of red pepper flakes to the garlic mixture for a subtle heat.
- Fresh Herbs: If you have fresh herbs on hand, use 1 teaspoon each of fresh thyme, rosemary, and oregano instead of dried.
- Vegan Option: Replace the Parmesan cheese with nutritional yeast for a dairy-free, cheesy flavor.
- Extra Flavor: Add a splash of lemon juice or a drizzle of balsamic glaze before serving for a bright, tangy finish.
Enjoy this tender, flavorful cabbage as a side dish or a light main course—it’s a game-changer!
Instructions
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