Crock Pot Garlic Parmesan Cabbage with Lemon Butter
Ingredients
- 1 medium whole cabbage
- 4 tbsp. unsalted butter
- 4 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 1 lemon, zested and juiced
- 1 tsp. salt
- ½ tsp. black pepper
- 1 cup vegetable broth
- Fresh parsley, chopped, for garnish
Instructions
- Start by cutting out the core of the cabbage so that the leaves stay intact but can easily absorb flavors.
- In a small saucepan, over low heat, melt the butter.
- Add minced garlic and cook until fragrant; about 1 to 2 minutes.
- Remove the saucepan from heat and stir in the grated Parmesan, lemon zest and lemon juice.
- Place the whole cabbage in the crock pot.
- Pour the garlic-parmesan-lemon butter mixture evenly over the cabbage, making sure to get some in between the leaves.
- Sprinkle the cabbage with salt and black pepper.
- Pour the vegetable broth into the slow cooker around the cabbage.
- Cover and cook on low for 6 to 8 hours, or until the cabbage is tender and infused with all the flavors.
- Carefully remove the cabbage from the crock pot and transfer to a serving plate.
- Garnish with freshly chopped parsley before serving.
Notes
For an added depth of flavor, consider sprinkling a bit of smoked paprika over the cabbage before cooking.
If a bit of heat is desired, a pinch of crushed red pepper flakes can elevate the dish.
For a vegan version, substitute the butter with olive oil or a plant-based butter alternative and use nutritional yeast instead of Parmesan cheese.
And if a bit of crunch is desired, top the cabbage with some toasted breadcrumbs just before serving.