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!
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