Ingredients
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
1. Start by cutting out the core of the cabbage so that the leaves stay intact but can easily absorb flavors.
2. In a small saucepan, melt the butter over low heat. Add minced garlic and cook until fragrant, about 1-2 minutes.
3. Remove the saucepan from heat and stir in the grated Parmesan, lemon zest, and lemon juice.
4. Place the whole cabbage in your slow cooker. Pour the garlic-parmesan-lemon butter mixture evenly over the cabbage, making sure to get some in between the leaves.
5. Sprinkle the cabbage with salt and black pepper.
6. Pour the vegetable broth into the slow cooker around the cabbage.
7. Cover and cook on low for 6-8 hours, or until the cabbage is tender and infused with all the flavors.
8. Carefully remove the cabbage from the slow cooker and transfer to a serving plate.
9. Garnish with freshly chopped parsley before serving.

Variations & Tips
For an added depth of flavor, consider sprinkling a bit of smoked paprika over the cabbage before cooking. If you prefer a bit of heat, a pinch of crushed red pepper flakes can elevate the dish. For a vegan version, substitute the butter with olive oil or a plant-based butter alternative, and use nutritional yeast instead of Parmesan cheese. And if you like a bit of crunch, top the cabbage with some toasted breadcrumbs just before serving.