This Slow Cooker Garlic Parmesan Whole Cabbage with Lemon Butter is a show-stopper when it comes to comfort food with a twist. This recipe turns an ordinary head of cabbage into a main course fit for any dinner table. It is incredibly simple to prepare, incredibly flavorful, and perfectly tender. With the help of the slow cooker, the cabbage is able to absorb the flavorful garlic, butter, and Parmesan while maintaining the texture of each individual leaf. This dish is light and decadent, making it ideal for weeknight dinners or special occasions. Finish with a dash of lemon butter.
What Makes This Recipe My Favorite?
This recipe transforms something as basic as cabbage into something amazing, which is why I adore it. Even those who are skeptical of cabbage will appreciate the depth of flavor that is brought out by the combination of garlic, Parmesan, and lemon butter. It’s the epitome of hands-off cooking; the slow cooker handles the labor-intensive tasks while the aroma of roasted garlic and delicious butter fills your kitchen. It’s also a very adaptable dish that goes well with roasted meats and vegetarian sides.
Serving Recommendations
Serve this slow-cooked cabbage alongside pan-seared salmon, grilled steak, or even roasted chicken. When served with roasted potatoes or a hearty grain like farro or quinoa, it also makes a great focal point for a vegetarian meal. Just before serving, drizzle extra lemon butter on top for a sophisticated presentation and added taste.
Freezing and Storage
For up to four days, leftovers keep well in the refrigerator when stored in an airtight container. To keep the cabbage moist, reheat it in the microwave or slowly on the stovetop with a little extra butter. You can also freeze the cooked cabbage for up to two months by putting it in a freezer-safe container. To preserve the texture and flavor, thaw overnight in the fridge and then reheat slowly.
Different Iterations of the Recipe
This recipe can be modified in a number of ways to fit your preferences. For a little heat, add some crushed red pepper flakes; for a smoky, savory twist, add some cooked bacon bits. For a different taste profile, use Parmesan instead of Asiago or Gruyère. Before cooking, add some fresh rosemary or thyme for a herbaceous variation. Every modification preserves the dish’s delicate, flavorful core while adding excitement.
When prepared with love and a few basic ingredients, even basic vegetables can become delectable dishes, as demonstrated by this Slow Cooker Garlic Parmesan Whole Cabbage with Lemon Butter.
Slow Cooker Garlic Parmesan Whole Cabbage with Lemon Butter
Ingredients
Method
- Remove the core from the cabbage, keeping the leaves intact so they can soak up all the flavors.
- In a small saucepan over low heat, melt the butter. Add the minced garlic and cook until fragrant, about 1-2 minutes.
- Remove from heat and stir in the Parmesan cheese, lemon zest, and lemon juice.
- Place the whole cabbage in the slow cooker. Pour the garlic-Parmesan-lemon butter mixture evenly over the cabbage, making sure some seeps between the leaves.
- Sprinkle the cabbage with salt and black pepper.
- Pour the vegetable broth around the cabbage in the slow cooker.
- Cover and cook on low for 6-8 hours, until the cabbage is tender and infused with the garlic and lemon flavors.
- Carefully transfer the cabbage to a serving plate.
- Garnish with freshly chopped parsley and serve warm.
- Enjoy!
Ann Bennett is a retired Chef, freelance writer, recipe developer, and cookbook author. Originally from North America and now based in the United Kingdom, she is the creator of the award-winning blog “The English Kitchen.” Her work focuses on debunking the myths of English cookery by adding a unique North American spin to traditional recipes.
