Garlic Parm Cabbage in Slow Cooker (Printable Version)
# What You'll Need:
01 -
1 medium whole cabbage head
02 -
4 tablespoons plain butter, unsalted
03 -
4 cloves garlic, chopped finely
04 -
1/2 cup Parmesan cheese, freshly grated
05 -
1 lemon, both juice and zest
06 -
1 teaspoon salt
07 -
1/2 teaspoon ground black pepper
08 -
1 cup broth from vegetables
09 -
Chopped fresh parsley for topping
# How to Make It:
01 -
Remove the core from your cabbage while keeping all leaves attached so flavors can seep in better.
02 -
Take your small saucepan and melt butter using low heat. Toss in chopped garlic and let it cook until you can smell it, roughly 1-2 minutes.
03 -
Take the pan off heat. Add your grated Parmesan and both lemon zest and juice, then mix everything together.
04 -
Put your whole cabbage inside the slow cooker. Drizzle your garlic-cheese-lemon butter mix all over, making sure it gets between the leaves too.
05 -
Dust the cabbage with salt and black pepper evenly.
06 -
Add veggie broth around the sides of the cabbage in your slow cooker.
07 -
Put the lid on and cook on low setting for 6-8 hours until your cabbage gets soft and soaks up all the flavors.
08 -
Gently lift the cabbage from your slow cooker and place it on a plate for serving.
09 -
Scatter fresh chopped parsley on top before you bring it to the table.
# Additional Tips:
01 -
Want more flavor? Try sprinkling some smoked paprika or red pepper flakes on your cabbage before cooking.
02 -
Don't eat animal products? Just swap the butter for olive oil or plant butter, and use nutritional yeast instead of Parmesan.
03 -
For extra crunch, sprinkle some toasted breadcrumbs over your finished cabbage.