A whole cabbage is packed with butter, lemon, Cajun seasoning, paprika, garlic, Old Bay, and bouillon, then foil-roasted until meltingly tender.

Spicy Cajun cabbage boil takes the whole-vegetable trend seriously: one head of cabbage, one foil packet, and two hours in the oven. Butter and lemon settle into cuts around the core while garlic, paprika, Cajun seasoning, Old Bay, and bouillon flavor the outer leaves. The cabbage emerges soft enough to pull apart with a fork, with seasoned juices waiting in the foil. It is a bold side for rice, roasted chicken, or beans. The ingredient list looks spice-heavy, but the cabbage is large and needs seasoning between its dense layers, not only dusted across the top.

Slow steaming reaches the tight inner leaves

Cabbage holds its shape because the leaves are packed around a firm core. Removing that core and making six short cuts creates paths for butter and steam. Two layers of foil keep the moisture close, turning the packet into a small covered oven. The first hour begins softening the vegetable. Opening it halfway lets you add fresh seasoned butter where the leaves have started to relax. The second hour finishes the center and concentrates flavor. A five-minute rest is partly for safety; the steam inside the packet is intense.

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Manage the spice blend and sodium

Smoked paprika gives the cabbage its deepest flavor, while sweet paprika adds color without doubling the smoke. Cajun seasoning, Old Bay, and chicken bouillon may all contain salt. Check their labels and hold back additional salt until serving. If sodium is a concern, use a salt-free Cajun blend and reduced-sodium bouillon. Lemon is split between the two stages so the finished butter keeps a brighter taste. Six tablespoons of butter makes this rich. You can replace part of it with olive oil, but keep enough butter in the center to melt through the cuts.

Core carefully, season twice, and protect the pan

Set the cabbage stem-side up on a stable board. Cut out the core without slicing through the entire head, then make six evenly spaced cuts about two inches deep. Rub oil over the outside and press the first spice mixture into the opening and cuts. Add lemon and butter, then wrap tightly in two large sheets of foil. Put the packet on a rimmed sheet in case it leaks. After the first hour, open the foil away from your hands and face. Spoon in some of the second butter mixture, reseal, and continue roasting. At two hours, test the center with a knife. It should feel almost like a baked potato. Rest briefly, open wide, and spoon the captured juices back over the top. Serve wedges or let everyone pull off layers at the table.

Cool leftovers within two hours and refrigerate for up to 4 days. Reheat covered so the leaves do not dry out. The seasoned butter will firm in the refrigerator and melt again as the cabbage warms.

Serving spicy cajun cabbage boil

Cut the cabbage into four wedges and give each serving some inner leaves, outer leaves, and buttery juice. Rice absorbs the sauce and tones down the spice. Black-eyed peas, grilled chicken, or baked fish can supply protein. If the seasoning is intense, add plain yogurt or lemon at the table rather than diluting the whole packet. The cabbage is very soft, so use shallow bowls. I tried moving the whole head to a platter with tongs; it began separating midair. Cutting it in the foil is less dramatic and much more sensible. Spoon the remaining butter into a small warm bowl so people can add it gradually instead of flooding every serving.

Print Recipe

Comfort Food

Spicy Cajun Cabbage Boil

Author: Yas Sine Cooking Method: Roasting Cuisine: Side Dish Courses: Side dish Recipe Keys: Spicy V Viral Recipe W Whole Vegetable

Difficulty: Beginner Prep Time 15 mins Cook Time 120 mins Rest Time 5 mins Total Time 2 hrs 20 mins

Cooking Temp: 385  C Servings: 4 Calories: 265

Best Season: Fall, Winter

Description

This cabbage boil bakes a whole seasoned cabbage in foil for two hours and serves it with extra lemon-spiced butter.

Ingredients

Servings

• 1 medium head green cabbage
• ¹⁄₂ tablespoon olive oil (7 ml)
• 2 teaspoons garlic powder divided
• 2 teaspoons smoked paprika divided
• 2 teaspoons sweet paprika divided
• 2 teaspoons Cajun seasoning divided
• 2 teaspoons Old Bay seasoning divided
• 1 teaspoon chicken bouillon
• 1 lemon juice of divided
• 6 tablespoons butter divided (85 g)
• salt and freshly ground black pepper to taste.

Instructions

1. Heat the oven to 385°F (196°C). Remove the cabbage core and make six 2-inch cuts down from the opening about one-quarter of the way into the cabbage.
2. Rub the cabbage with olive oil.
3. Combine 1 teaspoon each garlic powder smoked paprika sweet paprika Cajun seasoning and Old Bay with the chicken bouillon. Rub over and into the cabbage. Squeeze half the lemon over it.
4. Place 3 tablespoons butter in the center. Wrap tightly in two sheets of foil and set on a baking sheet.
5. Bake for 1 hour.
6. Melt the remaining 3 tablespoons butter. Whisk in the remaining garlic powder smoked paprika sweet paprika Cajun seasoning Old Bay and lemon juice.
7. Carefully open the foil after 1 hour. Spoon 1 to 2 tablespoons seasoned butter over the cabbage. Reseal.
8. Bake 1 hour longer until very tender. Rest 5 to 10 minutes. Season with salt and pepper and serve with the remaining butter for dipping..

Note

Seasoning blends and bouillon contain substantial sodium and vary by brand. Source nutrition per serving: 265 calories, 23 g carbohydrate, 8 g fiber, 10 g sugar, 5 g protein, 20 g fat, 11 g saturated fat, 46 mg cholesterol, 134 mg vitamin C, 1207 mg sodium, 178 mg calcium, 1 mg iron, 753 mg potassium.

Keywords: cabbage boil recipe, Cajun cabbage boil, whole roasted cabbage, viral cabbage recipe