Slow Cooker Cabbage with Garlic Butter & Parmesan
This cozy, low-effort cabbage dish is bursting with garlicky, buttery goodness and finished with Parmesan and lemon for balance. It’s forgiving, flexible, and oh-so-flavorful. A comfort food hug from your slow cooker.
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
This recipe is flexible—use whatever broth or butter you have. For added flavor, you can stuff herbs like thyme or bay leaves between the cabbage leaves before cooking.
Nutrition
Calories: 220kcal
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