Braised Cabbage with Parmesan and Walnuts

Name: Braised Cabbage with Parmesan and Walnuts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 small head green cabbage; 1 shallot; 1/2 cup Parmesan cheese, freshly grated, plus more for topping; 1/4 cup chives; 1 tsp red pepper flakes; 5 tbsp olive oil, divided; 1 cup vegetable broth; 1/4 cup walnuts; 2 tbsp fresh parsley, for garnish; salt, to taste; freshly ground black pepper, to taste

This braised cabbage features seared wedges stuffed with a savory Parmesan and herb filling, braised until tender, and finished with toasted walnuts for a satisfying crunch. It's a restaurant-quality side dish that's simple to execute at home.

🌍American 🏷️Braised cabbage 🏷️Cabbage 🏷️Parmesan 🏷️Walnuts Side dish

🏷️

🏷️Vegetarian

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TikTok

Total

40 min

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 small head green cabbage
1 shallot
1/2 cup Parmesan cheese, freshly grated, plus more for topping
1/4 cup chives
1 tsp red pepper flakes
5 tbsp olive oil, divided
1 cup vegetable broth
1/4 cup walnuts
2 tbsp fresh parsley, for garnishoptional
salt, to taste
freshly ground black pepper, to taste

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Instructions

1
Prepare the stuffing mixture. In a small bowl, combine the finely chopped shallot, grated Parmesan cheese, chopped chives, red pepper flakes, and about 3 tablespoons of olive oil. Season with salt and mix until well combined.
2
Cut the head of cabbage into four wedges, making sure to keep the core intact on each wedge.
3
Heat the remaining 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat.
4
Place the cabbage wedges cut-side down in the hot skillet and sear for 2-3 minutes per side, until they are golden brown and charred in spots.
5
Transfer the seared cabbage wedges to a baking dish.
6
Gently separate the leaves of each cabbage wedge and spoon the Parmesan mixture in between the layers.
7
Pour the vegetable broth into the bottom of the baking dish, around the cabbage wedges.
8
Bake in a preheated oven until the cabbage is tender. (Note: The video does not specify temperature or time, but 375°F / 190°C for 20-25 minutes is a good starting point).
9
Remove from the oven and top with additional grated Parmesan cheese, toasted walnuts, chopped fresh parsley, and a grinding of black pepper.
10
Serve immediately, spooning the braising liquid from the pan over the top.

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Tips & Notes

Pro tips

Sear the cabbage wedges cut-side down in a hot skillet with olive oil for 3–4 minutes to build a golden crust before stuffing.
Pack the Parmesan-herb mixture firmly between the leaves to ensure even distribution and flavor throughout braising.
Toast walnuts separately in a dry skillet over medium heat for 2–3 minutes to enhance their flavor and crunch, adding them only at the end.
Use vegetable broth that matches your seasoning level; if unsalted, adjust salt accordingly. The broth will reduce and concentrate.

Substitutions

Parmesan → Gruyère or aged cheddar (sharper, nuttier flavor)
Walnuts → Pecans or toasted almonds (milder or more delicate crunch)
Red pepper flakes → Freshly ground black pepper (less heat, earthier note)
Chives → Fresh tarragon or dill (different herbaceous profile)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F oven for 10–15 minutes, then top with fresh toasted walnuts.