I love this recipe because it transforms a simple cabbage into something special with almost no effort. The slow cooker does all the work, allowing the flavors to seep deep into the leaves. The blend of garlic, parmesan, and lemon butter adds richness and brightness, creating a dish that feels both cozy and refreshing. It’s a hands-off, comforting side that pairs well with just about anything.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 medium whole cabbage 4 tablespoons unsalted butter 4 cloves garlic, minced 1/2 cup grated Parmesan cheese 1 lemon, zested and juiced 1 teaspoon salt 1/2 teaspoon black pepper 1 cup vegetable broth Fresh parsley, chopped, for garnish
Directions
I begin by cutting out the core of the cabbage so the leaves stay intact but can absorb flavor.
In a small saucepan, I melt the butter over low heat and add the minced garlic, cooking until fragrant.
I remove the pan from the heat and stir in the parmesan, lemon zest, and lemon juice.
I place the whole cabbage in the slow cooker and pour the garlic-parmesan-lemon butter mixture over it, working some between the leaves.
I sprinkle salt and pepper on top.
I pour the vegetable broth around the cabbage in the slow cooker.
I cover and cook on Low for 6–8 hours, until the cabbage is tender and infused with flavor.
I carefully lift the cabbage out and transfer it to a serving dish.
I add crushed red pepper flakes for a bit of heat.
I use olive oil or plant-based butter and nutritional yeast for a vegan version.
I top the finished cabbage with toasted breadcrumbs for added crunch.
I mix in fresh herbs like thyme or rosemary for a more aromatic finish.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the cabbage in the microwave or in a covered dish in the oven at 325°F until heated through. If the cabbage seems dry, I spoon a little leftover broth or melted butter over it before reheating.
FAQs
How do I keep the cabbage from falling apart?
I keep the core partly intact when cutting it out so the leaves stay connected while still absorbing flavor.
Can I cook this on High instead of Low?
I can cook it on High for 3–4 hours, but I prefer Low for more even tenderness.
Can I add more veggies?
Yes, I place carrots, potatoes, or onions around the cabbage to cook in the broth.
Can I use pre-shredded parmesan?
Yes, but freshly grated melts better and gives a stronger flavor.
What protein pairs well with this?
I like serving it with roasted chicken, pork chops, or grilled sausages.
Conclusion
I love how this slow cooker garlic parmesan whole cabbage takes a simple vegetable and turns it into a tender, flavorful side with almost no hands-on work. The garlic butter, lemon, and parmesan soak into every layer, creating a dish that feels rustic and comforting. Whether I serve it with potatoes, bread, or a hearty protein, it’s a slow-cooked favorite that always brings warmth to the table.
