1-First, remove any damaged outer leaves from the cabbage and trim the stem a bit while keeping the core intact. This helps the cabbage hold its shape during cooking.

2-Next, melt the butter in a pan and sauté the minced garlic for about 1 minute until it smells great.

3-Then, stir in the zest and juice of 1 lemon, along with the salt and black pepper, to create a zesty butter mixture. Place the whole cabbage into your slow cooker and pour the vegetable broth around its base for moisture. Drizzle the garlic-lemon butter over the top and sprinkle on the grated Parmesan cheese.

4-Cover the slow cooker and let it cook on low for 4 to 5 hours until the cabbage is tender.

5-Once done, take out the cabbage, slice it into wedges, drizzle with the juices from the slow cooker, and garnish with chopped fresh parsley before serving. This method ensures a dish that’s full of flavor and easy to enjoy.