Baked Cabbage Boil
A whole head of cabbage is cored, generously seasoned with a blend of spices, and baked in foil until perfectly tender. It's finished with a pat of butter and a savory sauce for a flavorful and unique side dish.
A whole head of cabbage is cored, generously seasoned with a blend of spices, and baked in foil until perfectly tender. It's finished with a pat of butter and a savory sauce for a flavorful and unique side dish.
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Wash the head of cabbage and remove any loose outer leaves.
Using a sharp knife, carefully cut a circle around the core of the cabbage and remove it, creating a cavity in the center.
Place the cored cabbage on a large sheet of aluminum foil.
Pour the olive oil into the cavity and over the entire surface of the cabbage.
Season the cabbage generously inside the cavity and all over the top with salt, Cajun seasoning, lemon pepper, Old Bay seasoning, garlic powder, paprika, and chicken bouillon powder.
Place the pat of butter inside the cavity.
Tightly wrap the entire head of cabbage in the aluminum foil.
Preheat your oven to 385°F (196°C).
Place the foil-wrapped cabbage on a baking sheet and bake for 1.5 to 2 hours, or until the cabbage is fork-tender.
Carefully remove the cabbage from the oven and unwrap the foil. Be cautious of the hot steam.
Pour the water into the cavity of the hot cabbage.
Garnish with dried parsley and serve hot, spooning over additional seafood boil sauce if desired.

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