For the Cabbage

• 1 medium head of green cabbage
  Firm, heavy for its size, with tightly packed leaves.
• 4 tablespoons olive oil
  Used for roasting and flavor.
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Garlic Parmesan Sauce

• 4 cloves garlic, minced
  Adjust more or less to your garlic tolerance.
• 3 tablespoons unsalted butter
  Adds richness and helps the cabbage “melt.”
• 1 cup (240 ml) chicken or vegetable broth
  This becomes the flavorful braising liquid.
• ½ cup (50 g) freshly grated Parmesan cheese
  Finely grated so it melts smoothly into the hot cabbage.

Optional Flavor Boosters & Garnish

• Pinch of red pepper flakes for gentle heat
• 1–2 teaspoons lemon juice for brightness
• Extra Parmesan for serving
• Fresh herbs such as parsley, chives, or thyme, chopped
• A drizzle of good olive oil just before serving