# What You Need:
→ Vegetables
01 - 1 medium green cabbage, cored and cut into 8 wedges
02 - 1 medium yellow onion, thinly sliced
03 - 2 cloves garlic, minced
→ Broth
04 - 4 cups vegetable broth (gluten-free if needed)
05 - 1 cup grated Parmesan cheese (plus extra for serving)
06 - 2 tablespoons unsalted butter
→ Herbs & Seasonings
07 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
08 - 2 tablespoons chopped fresh parsley
09 - 1 tablespoon chopped fresh chives
10 - 1 bay leaf
11 - 1/2 teaspoon freshly ground black pepper
12 - Salt, to taste
→ To Serve
13 - Extra chopped herbs
14 - Extra grated Parmesan
# How To Make:
01 - Melt butter in a large, wide pot over medium heat. Add sliced onion and cook for 3–4 minutes until softened. Add minced garlic and cook for 1 minute more.
02 - Arrange cabbage wedges in the pot. Pour in vegetable broth and add bay leaf, thyme, and black pepper. Bring to a gentle simmer.
03 - Cover and simmer for 20 minutes, turning cabbage once, until tender but not falling apart.
04 - Remove lid and stir in grated Parmesan cheese. Simmer uncovered for 5 minutes until cheese melts and broth becomes slightly creamy. Discard bay leaf.
05 - Taste and add salt if needed. Stir in parsley and chives.
06 - Serve cabbage wedges in shallow bowls, ladled with broth. Garnish with extra herbs and Parmesan.
