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The recipe that made me fall in love with cabbage. Again.
Alright, can I just say something? I was never planning to write a love letter to cabbage. And yet—here we are.
Cabbage, to me, was always that one vegetable that kinda just existed. It showed up in soups, occasionally made a sad slaw appearance, and mostly hung around in the fridge until I forgot about it. But this recipe? This slow cooker garlic parmesan whole cabbage with lemon butter? This changed things.
It’s the kind of meal that feels like it’s been passed down, even if you just made it up last week. It tastes like Sunday dinner in socks. It smells like someone cares. And the first time I made it, I had to sit down and text my sister:
“You’re not gonna believe what I just did with a cabbage.”
Why This Works (Even If You Think You Hate Cabbage)
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You literally do nothing. Cut a hole in the bottom, pour some stuff over it, slow cook, done. It’s almost offensively easy.
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It tastes fancy. Like something you’d get at that “new American” restaurant downtown that serves everything on a wooden board.
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It’s cozy food. Garlic, butter, lemon, and melty cheese soaked into layers of cabbage? Come on.
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It’s flexible. Vegetarian, yes. But it plays well with bacon, sausage, or absolutely nothing at all.
Here’s What You Need (and What You Can Fake)
This is one of those recipes that doesn’t judge. No fresh garlic? Use the jar. Forgot the lemon? That dusty vinegar bottle in the back of your pantry will do.
1 medium whole cabbage
Green works best. Make sure it’ll fit in your slow cooker without wrestling it. If it doesn’t—just lop off the bottom. No one’s looking.
4 tbsp unsalted butter
Or salted. Or plant-based butter. Just don’t skip it. Butter is the whole mood here.
4 garlic cloves, minced
Use more if you’re chaotic like me. Or less if your kids complain. I won’t tell.
1/2 cup grated Parmesan
Freshly grated if you’re feeling ambitious. The green can if you’re not. Both work. Both taste amazing.
1 lemon, zested and juiced
It sounds extra, I know. But it cuts the richness in the best way. No lemon? Splash of vinegar, even a little white wine—just something bright.
1 tsp salt + 1/2 tsp black pepper
Season it like you love it.
1 cup veggie broth
Or chicken broth. Or water with a bouillon cube, if that’s what you’ve got. Again: this is not a precious recipe.
Chopped parsley for garnish
Only if you want to impress someone. (Or yourself.)
Let’s Make It (Real Steps, No Pretending to Be Perfect)
1. Prep the cabbage.
Peel off the weird outer leaves. Cut a little cone out of the core so flavor can seep in, but not so deep that it falls apart like your patience by midweek.
2. Melt the butter and garlic.
Low heat. Don’t let it brown. Just get it fragrant. You’ll know. Your kitchen will start smelling like dinner at someone else’s house—someone who always has their life together.
3. Stir in the lemon zest, juice, and Parmesan.
Turn off the heat. The cheese won’t fully melt. That’s fine. It’s not soup.
4. Place cabbage in the slow cooker.
Right in the center. Now spoon that buttery, cheesy mixture over it like you’re tucking it in for a nap. Get some down the sides and between the leaves if you can. Be gentle. Be messy.
5. Add broth around the cabbage.
Not on top—just around. Think steam bath, not drowning.
6. Cook on low for 6–8 hours.
You can check on it around hour 6, but longer is better. It should be so tender you can slice it with a butter knife and a little sass.
7. Serve.
Lift it out carefully (tongs + a spatula = less cabbage tragedy). Put it on a plate, spoon some of the garlicky broth over the top, and sprinkle with parsley if you remembered.
Want to Make It Weird (in a Good Way)?
This recipe is like a blank canvas made of leaves and butter. You can dress it up.
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Add heat: A pinch of red pepper flakes or a swirl of hot honey in the butter mix.
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Go smoky: Smoked paprika changes the whole vibe—trust.
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Breadcrumb topping: Panko crisped in olive oil + garlic = a whole new texture.
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Add bacon or pancetta: Because obviously.
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Make it vegan: Use olive oil instead of butter. Nutritional yeast instead of Parmesan. Still so good.
What Do You Even Serve This With?
Honestly? A spoon and a quiet room.
But if you’re feeding more than just yourself (or want leftovers), here’s what works:
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Roasted baby potatoes
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Mashed potatoes with lots of butter
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Crusty bread to mop up the sauce
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Grilled sausages or pan-seared chicken thighs
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A cucumber salad if you need something crisp to balance it
Or just eat it cold the next day standing in front of the fridge. Been there.
Leftovers That Don’t Feel Like Leftovers
Let it cool completely, store it in an airtight container in the fridge for up to 4 days.
To reheat:
Slice and warm in a skillet with a bit of broth or water, covered. You can microwave it, too—just go slow so it doesn’t get rubbery.
Also… I once chopped it up and put it on a grilled cheese sandwich with provolone. No notes.
Final Thoughts (And a Bit of Butter)
I don’t usually write 1,500 words about cabbage. But something about this recipe makes you want to talk about more than just food.
Maybe because it’s simple in a time when everything feels complicated.
Maybe because it smells like someone stayed home to cook for you.
Maybe because it tastes like a hug from someone you miss.
Or maybe—maybe—it’s just really good cabbage.
If you try this, come back and tell me how it went. Leave a comment. Or tag me in your photos. I want to see your imperfect, buttery cabbage and your real-life dinner table.
Take care of yourself out there. And feed yourself something warm tonight.
Slow Cooker Cabbage with Garlic Butter & Parmesan
Ingredients
- 1 medium whole cabbage green cabbage; trim to fit slow cooker
- 4 tbsp unsalted butter or salted/plant-based
- 4 cloves garlic minced (jar or fresh)
- 1/2 cup grated Parmesan fresh or pre-grated
- 1 lemon zested and juiced; or vinegar/wine as substitute
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup vegetable broth or chicken broth or bouillon + water
- chopped parsley for garnish (optional)
Instructions
- Peel off the outer leaves of the cabbage. Cut a small cone out of the core to allow flavor to seep in, without compromising the structure.
- In a small pan over low heat, melt butter and garlic until fragrant, but not browned.
- Remove pan from heat. Stir in lemon zest, lemon juice, and grated Parmesan. Mixture will be chunky, not fully melted.
- Place the cabbage in the center of the slow cooker. Spoon the buttery mixture over the top, letting it seep between the leaves if possible.
- Pour broth into the bottom of the slow cooker, around the cabbage (not over it).
- Cover and cook on LOW for 6–8 hours, until the cabbage is fork-tender and easily sliced.
- Gently lift the cabbage out using tongs and a spatula. Spoon some of the garlicky broth over the top and sprinkle with parsley if desired.
Notes
Nutrition