A beautifully tender whole cabbage, slow-cooked until silky inside, brushed with garlic lemon butter, finished with Parmesan, and lightly caramelized. Elegant enough for guests, easy enough for weeknights.

 RECIPE OVERVIEW

• Prep Time: 15 minutes

• Cook Time: 4–6 hours

• Servings: 4–6

• Difficulty: Easy

• Texture Goal: Fork-tender inside, lightly crisp edges

• Flavor Profile: Savory • Buttery • Bright lemon • Nutty Parmesan

 INGREDIENTS (Exact Measurements)

 Main

• 1 large green cabbage (2–2.5 lbs / 900–1100g)

• ½ cup low-sodium vegetable broth (120 ml)

 Garlic Lemon Butter

• 4 tbsp unsalted butter (56g), melted

• 4 cloves garlic, finely minced

• 1½ tbsp fresh lemon juice

• 1 tsp lemon zest

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp dried thyme (optional)

 Finish

• ½ cup freshly grated Parmesan (45–50g)

• 1 tbsp chopped parsley (optional)

• Extra squeeze of lemon before serving

 PREPARATION (Important for Even Cooking)

 Trim & Core Properly

• Remove damaged outer leaves.

• Trim the stem slightly so it sits flat.

• Using a small knife, carefully cut a cone-shaped core from the bottom (don’t cut all the way through).

 Why remove the core?
It allows butter and steam to penetrate the center so the cabbage cooks evenly.

 STEP-BY-STEP COOKING METHOD

STEP : Prepare Garlic Lemon Butter

1. Melt butter gently (do not brown).

2. Stir in garlic, lemon juice, zest, salt, pepper, thyme.

3. Let sit 5 minutes (garlic infuses into butter).

 Flavor Science:
Fat carries garlic flavor deeper into the cabbage layers.

STEP : Load the Slow Cooker

1. Pour ½ cup broth into bottom.

2. Place cabbage stem-side down.

3. Brush half of butter mixture over top.

4. Gently separate leaves slightly and drizzle some butter inside layers.

STEP : Slow Cook

• LOW: 5–6 hours (best texture)

• HIGH: 3–4 hours

Cabbage is done when:

• Knife slides in easily

• Center is soft but not mushy

STEP : Parmesan Finish

30 minutes before done:

• Brush remaining butter

• Sprinkle Parmesan evenly

• Cover and finish cooking

Optional: Broil 3–5 minutes in oven after slow cooking for golden crust.

 TEXTURE CONTROL GUIDE

 NUTRITION (Approx Per Serving – 6 servings)

• Calories: 160–190

• Carbs: 9g

• Fiber: 3–4g

• Fat: 14g

• Protein: 4–5g

 WW POINTS ESTIMATE

Full Recipe:

• Butter (4 tbsp) ≈ 16 points

• Parmesan (½ cup) ≈ 5–6 points

• Cabbage = 0 points

 Total Recipe: 21–22 points

Per Serving (6 servings):

 3–4 points per serving

Lower WW Version

• Use 2 tbsp light butter

• Use ¼ cup Parmesan

 2–3 points per serving

 IS IT ANTI-INFLAMMATORY?

 Yes — Mostly

Cabbage

• High in antioxidants

• Contains sulforaphane (anti-inflammatory compound)

Garlic

• Reduces inflammatory markers

Lemon

• Vitamin C support

 Butter & cheese should be moderate.

Anti-Inflammatory Rating: ☆

 STORAGE & REHEATING

Fridge: 4 days (airtight container)
Freezer: Not recommended (texture softens)

Reheat:

• Oven 350°F (10–12 min)

• Air fryer 5 minutes (best for crisp edges)

 DELICIOUS VARIATIONS

 Spicy Version

Add chili flakes + smoked paprika.

 Bacon Garlic Version

Add crispy turkey bacon crumbles before serving.

 Dairy-Free

Replace butter with olive oil.
Use nutritional yeast instead of Parmesan.

 Mushroom Stuffed Center

Fill cored center with sautéed mushrooms + garlic.

 COMMON MISTAKES

 Not coring cabbage → uneven cooking
 Too much broth → watery bottom
 Overcooking → mushy texture
 Adding cheese too early → melts away

 PRO CHEF TIPS

 Choose tight, heavy cabbage
 Let rest 10 minutes before slicing
 Slice into wedges for presentation
 Garnish with fresh parsley + cracked pepper

 SERVING IDEAS

• With roasted chicken

• Alongside grilled steak

• As vegetarian main with quinoa

• With garlic yogurt drizzle