Slow Cooker Garlic Parmesan Whole Cabbage with Lemon Butter

INGREDIENTS:

1 medium whole cabbage — pick one that feels heavy for its size.

4 tablespoons unsalted butter — or olive oil, if that’s more your speed.

4 cloves garlic, minced — no shortcuts here, the fresh stuff’s worth it.

1/2 cup grated Parmesan cheese — bagged is fine, but if you’ve got the block, grate away.

1 lemon, both zest and juice — this brightens everything up.

1 teaspoon salt

1/2 teaspoon black pepper

1 cup vegetable broth — chicken broth works too if that’s what you have.

Fresh parsley, chopped — just for a pop of green at the end.

Little tip: If your cabbage feels huge, trim off any tough outer leaves — no shame in making it fit!

DIRECTIONS:

Prep the cabbage.
Start by cutting out the core. Don’t hack the poor thing to bits — just enough so you can get some butter down inside those layers later.

Get that butter going.
Melt the butter in a small pan over low heat. Toss in the garlic and let it get fragrant — not burnt — just that mellow, mouthwatering garlic smell that makes people wander into your kitchen asking what’s for dinner.

Add cheesy, lemony magic.
Take the pan off the heat. Stir in the parmesan, lemon zest, and juice. Taste a tiny spoonful — bright, savory, a little salty. Perfect.

Tuck it all in.
Nestle your cabbage in the slow cooker. Gently pull back the leaves here and there and spoon that butter mixture inside — messy is fine, you want it all through the layers. Pour whatever’s left over the top …

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