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1. To make the cabbage leaves more flavorful and easy to absorb, first take off the center.
2. Melt the butter in a small pot over low heat. Bring the minced garlic to a fragrant simmer for about one to two minutes.
Whisk in the grated Parmesan, lemon zest, and lemon juice after taking the pan from the heat.
4. Put the whole head of cabbage into the slow cooker. Ensure that some of the garlic-parmesan-lemon butter combination gets between the cabbage leaves before pouring it evenly over the cabbage.
5. Add salt and black pepper to the cabbage.
6. Place the cabbage in the slow cooker and pour in the vegetable broth.
7. Once the cabbage is soft and flavored throughout, cover and simmer on low for 6-8 hours.
8. Transfer the cabbage to a serving platter after carefully removing it from the slow cooker.
9. Before serving, garnish with parsley that has been just chopped.
THE ADVERTISEMENT Some Changes and Hints
You can choose to add some smoked paprika to the cabbage before you cook it for a more complex taste. A dash of crushed red pepper flakes might provide a little spice if you’re a fan of spicy food. To make it vegan, you may use olive oil or another plant-based butter replacement in place of the butter, and nutritional yeast can be used in place of Parmesan cheese. For those who like their cabbage with a little crunch, sprinkle some toasted breadcrumbs on top just before serving.
