This slow cooker garlic parmesan whole cabbage with lemon butter is a
heartfelt dish that brings back memories of my grandmother’s kitchen.
Growing up in the Midwest, cabbage was a staple in our diets, especially
during the colder months when hearty vegetables were a must. This
recipe is perfect for those looking to enjoy a wholesome, traditional
dish with a modern twist. The slow cooker simplifies the process,
allowing you to relish the rich flavors without the fuss. The
combination of garlic, parmesan, and a hint of lemon butter creates a
nostalgic yet refreshing flavor profile that will transport you back to
simpler times.
This garlic parmesan whole cabbage pairs wonderfully with roasted
potatoes or a buttery mashed potato side. A simple cucumber salad with a
touch of vinegar and dill can balance the richness of the cabbage,
adding a fresh and crisp note to your meal. For those who prefer a
heartier meal, a slice of warm, crusty bread is perfect for sopping up
the delicious lemon butter sauce.
Slow Cooker Garlic Parmesan Whole Cabbage with Lemon Butter
Servings: 6
Ingredients
1 medium whole cabbage
4 tablespoons unsalted butter
4 cloves garlic, minced
1/2 cup grated Parmesan cheese
1 lemon, zested and juiced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup vegetable broth
Fresh parsley, chopped (for garnish)
Directions
see next page
1. Start by cutting out the core of the cabbage so that the leaves stay intact but can easily absorb flavors.
2. In a small saucepan, melt the butter over low heat. Add minced garlic and cook until fragrant, about 1-2 minutes.
3. Remove the saucepan from heat and stir in the grated Parmesan, lemon zest, and lemon juice.
4. Place the whole cabbage in your slow cooker. Pour the garlic-parmesan-lemon butter mixture evenly over the cabbage, making sure to get some in between the leaves.
5. Sprinkle the cabbage with salt and black pepper.
6. Pour the vegetable broth into the slow cooker around the cabbage.
7. Cover and cook on low for 6-8 hours, or until the cabbage is tender and infused with all the flavors.
8. Carefully remove the cabbage from the slow cooker and transfer to a serving plate.
9. Garnish with freshly chopped parsley before serving.
Variations & Tips
For an added depth of flavor, consider sprinkling a bit of smoked paprika over the cabbage before cooking. If you prefer a bit of heat, 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 you like a bit of crunch, top the cabbage with some toasted breadcrumbs just before serving.
1. Start by cutting out the core of the cabbage so that the leaves stay intact but can easily absorb flavors.
2. In a small saucepan, melt the butter over low heat. Add minced garlic and cook until fragrant, about 1-2 minutes.
3. Remove the saucepan from heat and stir in the grated Parmesan, lemon zest, and lemon juice.
4. Place the whole cabbage in your slow cooker. Pour the
garlic-parmesan-lemon butter mixture evenly over the cabbage, making
sure to get some in between the leaves.
5. Sprinkle the cabbage with salt and black pepper.
6. Pour the vegetable broth into the slow cooker around the cabbage.
7. Cover and cook on low for 6-8 hours, or until the cabbage is tender and infused with all the flavors.
8. Carefully remove the cabbage from the slow cooker and transfer to a serving plate.
9. Garnish with freshly chopped parsley before serving.
Variations & Tips
For an added depth of flavor, consider sprinkling a bit of smoked
paprika over the cabbage before cooking. If you prefer a bit of heat, 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 nu
1. Start by cutting out the core of the cabbage so that the leaves stay intact but can easily absorb flavors.
2. In a small saucepan, melt the butter over low heat. Add minced garlic and cook until fragrant, about 1-2 minutes.
3. Remove the saucepan from heat and stir in the grated Parmesan, lemon zest, and lemon juice.
4. Place the whole cabbage in your slow cooker. Pour the
garlic-parmesan-lemon butter mixture evenly over the cabbage, making
sure to get some in between the leaves.
5. Sprinkle the cabbage with salt and black pepper.
6. Pour the vegetable broth into the slow cooker around the cabbage.
7. Cover and cook on low for 6-8 hours, or until the cabbage is tender and infused with all the flavors.
8. Carefully remove the cabbage from the slow cooker and transfer to a serving plate.
9. Garnish with freshly chopped parsley before serving.
Variations & Tips
For an added depth of flavor, consider sprinkling a bit of smoked
paprika over the cabbage before cooking. If you prefer a bit of heat, 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 you like a bit of crunch, top the cabbage with so
1. Start by cutting out the core of the cabbage so that the leaves stay intact but can easily absorb flavors.
2. In a small saucepan, melt the butter over low heat. Add minced garlic and cook until fragrant, about 1-2 minutes.
3. Remove the saucepan from heat and stir in the grated Parmesan, lemon zest, and lemon juice.
4. Place the whole cabbage in your slow cooker. Pour the
garlic-parmesan-lemon butter mixture evenly over the cabbage, making
sure to get some in between the leaves.
5. Sprinkle the cabbage with salt and black pepper.
6. Pour the vegetable broth into the slow cooker around the cabbage.
7. Cover and cook on low for 6-8 hours, or until the cabbage is tender and infused with all the flavors.
8. Carefully remove the cabbage from the slow cooker and transfer to a serving plate.
9. Garnish with freshly chopped parsley before serving.
Variations & Tips
For an added depth of flavor, consider sprinkling a bit of smoked
paprika over the cabbage before cooking. If you prefer a bit of heat, 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 you like a bit of crunch, top the cabbage with som
1. Start by cutting out the core of the cabbage so that the leaves stay intact but can easily absorb flavors.
2. In a small saucepan, melt the butter over low heat. Add minced garlic and cook until fragrant, about 1-2 minutes.
3. Remove the saucepan from heat and stir in the grated Parmesan, lemon zest, and lemon juice.
4. Place the whole cabbage in your slow cooker. Pour the
garlic-parmesan-lemon butter mixture evenly over the cabbage, making
sure to get some in between the leaves.
5. Sprinkle the cabbage with salt and black pepper.
6. Pour the vegetable broth into the slow cooker around the cabbage.
7. Cover and cook on low for 6-8 hours, or until the cabbage is tender and infused with all the flavors.
8. Carefully remove the cabbage from the slow cooker and transfer to a serving plate.
9. Garnish with freshly chopped parsley before serving.
Variations & Tips
For an added depth of flavor, consider sprinkling a bit of smoked
paprika over the cabbage before cooking. If you prefer a bit of heat, 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 you like a bit of crunch, top the cabbage with s
1. Start by cutting out the core of the cabbage so that the leaves stay intact but can easily absorb flavors.
2. In a small saucepan, melt the butter over low heat. Add minced garlic and cook until fragrant, about 1-2 minutes.
3. Remove the saucepan from heat and stir in the grated Parmesan, lemon zest, and lemon juice.
4. Place the whole cabbage in your slow cooker. Pour the
garlic-parmesan-lemon butter mixture evenly over the cabbage, making
sure to get some in between the leaves.
5. Sprinkle the cabbage with salt and black pepper.
6. Pour the vegetable broth into the slow cooker around the cabbage.
7. Cover and cook on low for 6-8 hours, or until the cabbage is tender and infused with all the flavors.
8. Carefully remove the cabbage from the slow cooker and transfer to a serving plate.
9. Garnish with freshly chopped parsley before serving.
Variations & Tips
For an added depth of flavor, consider sprinkling a bit of smoked
paprika over the cabbage before cooking. If you prefer a bit of heat, 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 you like a bit of crunch, top the cabbage with some toasted
breadcrumbs just before serving.
ome toasted
breadcrumbs just before serving.
e toasted
breadcrumbs just before serving.
me toasted
breadcrumbs just before serving.
tritional yeast instead of Parmesan cheese. And
if you like a bit of crunch, top the cabbage with some toasted
breadcrumbs just before serving.
1. Start by cutting out the core of the cabbage so that the leaves stay intact but can easily absorb flavors.
2. In a small saucepan, melt the butter over low heat. Add minced garlic and cook until fragrant, about 1-2 minutes.
3. Remove the saucepan from heat and stir in the grated Parmesan, lemon zest, and lemon juice.
4. Place the whole cabbage in your slow cooker. Pour the
garlic-parmesan-lemon butter mixture evenly over the cabbage, making
sure to get some in between the leaves.
5. Sprinkle the cabbage with salt and black pepper.
6. Pour the vegetable broth into the slow cooker around the cabbage.
7. Cover and cook on low for 6-8 hours, or until the cabbage is tender and infused with all the flavors.
8. Carefully remove the cabbage from the slow cooker and transfer to a serving plate.
9. Garnish with freshly chopped parsley before serving.
Variations & Tips
For an added depth of flavor, consider sprinkling a bit of smoked
paprika over the cabbage before cooking. If you prefer a bit of heat, 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 nu
1. Start by cutting out the core of the cabbage so that the leaves stay intact but can easily absorb flavors.
2. In a small saucepan, melt the butter over low heat. Add minced garlic and cook until fragrant, about 1-2 minutes.
3. Remove the saucepan from heat and stir in the grated Parmesan, lemon zest, and lemon juice.
4. Place the whole cabbage in your slow cooker. Pour the
garlic-parmesan-lemon butter mixture evenly over the cabbage, making
sure to get some in between the leaves.
5. Sprinkle the cabbage with salt and black pepper.
6. Pour the vegetable broth into the slow cooker around the cabbage.
7. Cover and cook on low for 6-8 hours, or until the cabbage is tender and infused with all the flavors.
8. Carefully remove the cabbage from the slow cooker and transfer to a serving plate.
9. Garnish with freshly chopped parsley before serving.
Variations & Tips
For an added depth of flavor, consider sprinkling a bit of smoked
paprika over the cabbage before cooking. If you prefer a bit of heat, 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 you like a bit of crunch, top the cabbage with so
1. Start by cutting out the core of the cabbage so that the leaves stay intact but can easily absorb flavors.
2. In a small saucepan, melt the butter over low heat. Add minced garlic and cook until fragrant, about 1-2 minutes.
3. Remove the saucepan from heat and stir in the grated Parmesan, lemon zest, and lemon juice.
4. Place the whole cabbage in your slow cooker. Pour the
garlic-parmesan-lemon butter mixture evenly over the cabbage, making
sure to get some in between the leaves.
5. Sprinkle the cabbage with salt and black pepper.
6. Pour the vegetable broth into the slow cooker around the cabbage.
7. Cover and cook on low for 6-8 hours, or until the cabbage is tender and infused with all the flavors.
8. Carefully remove the cabbage from the slow cooker and transfer to a serving plate.
9. Garnish with freshly chopped parsley before serving.
Variations & Tips
For an added depth of flavor, consider sprinkling a bit of smoked
paprika over the cabbage before cooking. If you prefer a bit of heat, 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 you like a bit of crunch, top the cabbage with som
1. Start by cutting out the core of the cabbage so that the leaves stay intact but can easily absorb flavors.
2. In a small saucepan, melt the butter over low heat. Add minced garlic and cook until fragrant, about 1-2 minutes.
3. Remove the saucepan from heat and stir in the grated Parmesan, lemon zest, and lemon juice.
4. Place the whole cabbage in your slow cooker. Pour the
garlic-parmesan-lemon butter mixture evenly over the cabbage, making
sure to get some in between the leaves.
5. Sprinkle the cabbage with salt and black pepper.
6. Pour the vegetable broth into the slow cooker around the cabbage.
7. Cover and cook on low for 6-8 hours, or until the cabbage is tender and infused with all the flavors.
8. Carefully remove the cabbage from the slow cooker and transfer to a serving plate.
9. Garnish with freshly chopped parsley before serving.
Variations & Tips
For an added depth of flavor, consider sprinkling a bit of smoked
paprika over the cabbage before cooking. If you prefer a bit of heat, 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 you like a bit of crunch, top the cabbage with s
1. Start by cutting out the core of the cabbage so that the leaves stay intact but can easily absorb flavors.
2. In a small saucepan, melt the butter over low heat. Add minced garlic and cook until fragrant, about 1-2 minutes.
3. Remove the saucepan from heat and stir in the grated Parmesan, lemon zest, and lemon juice.
4. Place the whole cabbage in your slow cooker. Pour the
garlic-parmesan-lemon butter mixture evenly over the cabbage, making
sure to get some in between the leaves.
5. Sprinkle the cabbage with salt and black pepper.
6. Pour the vegetable broth into the slow cooker around the cabbage.
7. Cover and cook on low for 6-8 hours, or until the cabbage is tender and infused with all the flavors.
8. Carefully remove the cabbage from the slow cooker and transfer to a serving plate.
9. Garnish with freshly chopped parsley before serving.
Variations & Tips
For an added depth of flavor, consider sprinkling a bit of smoked
paprika over the cabbage before cooking. If you prefer a bit of heat, 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 you like a bit of crunch, top the cabbage with some toasted
breadcrumbs just before serving.
ome toasted breadcrumbs just before serving.
e toasted breadcrumbs just before serving.
me toasted breadcrumbs just before serving.
tritional yeast instead of Parmesan cheese. And if you like a bit of crunch, top the cabbage with some toasted breadcrumbs just before serving.
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