Slow Cooker Garlic Parmesan Whole Cabbage with Lemon Butter is a flavor-
📝 Introduction
Cabbage often gets overlooked, but when slow-cooked with butter, garlic, herbs, and Parmesan, it transforms into something special—soft, savory, and loaded with flavor. This whole head of cabbage is cooked low and slow until fork-tender, then slathered in a lemon garlic butter sauce and sprinkled generously with Parmesan cheese.
Whether you’re serving it as a vegetarian main, a holiday side, or just a creative way to use up cabbage, this dish is as beautiful to look at as it is comforting to eat.
🧾 Ingredients
For the Cabbage:
- 1 medium green cabbage (about 2.5–3 lbs), core trimmed slightly
- 1/4 cup vegetable broth or chicken broth
- 4 tbsp unsalted butter, sliced
- 1 tsp salt
- 1/2 tsp black pepper
For the Garlic Parmesan Lemon Butter:
- 1/3 cup unsalted butter (melted)
- 3 cloves garlic, finely minced
- Zest of 1 lemon
- 1–2 tbsp lemon juice (to taste)
- 1/2 tsp crushed red pepper flakes (optional for heat)
- 1/3 cup freshly grated Parmesan cheese
- 1 tbsp chopped fresh parsley (optional for garnish)
👨🍳 Instructions
🔹 Step 1: Prep the Cabbage
- Remove any wilted outer leaves from the cabbage.
- With a sharp knife, trim the bottom core just enough so the cabbage sits flat but stays intact.
- Use a small knife to cut an “X” into the core area, about 1 inch deep—this helps steam penetrate inside.
🔹 Step 2: Slow Cook
- Place the cabbage core side down in a 6-quart or larger slow cooker.
- Add the vegetable or chicken broth around the cabbage.
- Dot the top of the cabbage with sliced butter. Sprinkle with salt and pepper.
- Cover and cook on:
- Low for 5–6 hours (very tender)
- High for 3–4 hours
- The cabbage is ready when a fork slides in easily, all the way to the center.
🔹 Step 3: Make the Garlic Parmesan Lemon Butter
- While the cabbage finishes cooking, melt the butter in a small saucepan.
- Stir in minced garlic, lemon zest, lemon juice, and crushed red pepper flakes.
- Cook for 1–2 minutes until fragrant. Remove from heat.
- Stir in Parmesan just before serving (or sprinkle it over the cabbage separately).
🔹 Step 4: Finish and Serve
- Carefully remove the whole cabbage to a serving plate or shallow dish (use tongs and a large spatula).
- Pour the lemon garlic butter sauce generously over the cabbage.
- Sprinkle with more Parmesan, parsley, and cracked black pepper.
- Slice into wedges and serve warm.
🍽️ Serving Ideas
- As a vegetarian main with crusty bread
- Alongside roast chicken, pork tenderloin, or grilled sausages
- Served over mashed potatoes or creamy polenta
- Add chickpeas or white beans to the slow cooker for a heartier one-pot meal
❓ Frequently Asked Questions (FAQs)
1. Can I use red cabbage instead of green?
Yes, but red cabbage has a stronger, slightly more bitter flavor and won’t be as sweet or tender. The presentation is also different, but still beautiful.
2. Will the cabbage fall apart if overcooked?
It might loosen slightly if cooked too long, but it will still hold shape as long as the core is intact. If you’re worried, cook on low and check at 4.5 hours.
3. Can I make this ahead of time?
Yes! Cook and refrigerate. Reheat in the oven or microwave, then add the lemon butter sauce and Parmesan just before serving.
4. Can I add other vegetables to the slow cooker?
Sure! Try carrots, potatoes, or onions around the cabbage for a full meal. Just cut them into large chunks and place them in the broth.
5. What if I don’t have a slow cooker?
You can bake it covered in a Dutch oven at 350°F (175°C) for about 1.5–2 hours, then finish uncovered with the lemon butter sauce.
6. Can I make it dairy-free or vegan?
Yes! Use plant-based butter and skip the cheese or use nutritional yeast for a cheesy flavor.
🌟 Pro Tips
- Use freshly grated Parmesan for best melt and flavor (pre-shredded doesn’t melt well).
- For deeper flavor, sauté garlic in butter before pouring on the cabbage.
- Add a little honey or maple syrup to the lemon butter for a sweet-savory twist.
- If using broth, don’t skip it—it helps steam the cabbage and adds flavor.
Would you like:
- A printable card for this recipe?
- A roasted version instead of slow-cooked?
- A spicy Cajun-style variation?
Just say the word—I’ll make it happen!
