A whole head of green cabbage is cored, heavily seasoned with Cajun and Old Bay spices, baked until fork-tender, then finished with a savory, spiced butter sauce for dipping. It's a show-stopping side that delivers bold flavor and interactive eating.
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Core the center of the cabbage and make several slices across the top, about a quarter to halfway down.
Place the cabbage on a large sheet of aluminum foil. Drizzle with olive oil.
Season the cabbage generously with garlic powder, smoked paprika, regular paprika, Cajun seasoning, Old Bay seasoning, black pepper, and salt.
Squeeze lemon juice over the top and add chicken bouillon powder.
Rub the seasonings all over the cabbage, making sure to get them into the crevices.
Place 3 tablespoons of cold butter into the cored center of the cabbage.
Wrap the cabbage tightly in the aluminum foil and place it on a baking sheet.
Bake at 385°F for 1 hour.
While the cabbage bakes, prepare the sauce. In a bowl, combine 2 sticks of melted butter with lemon juice, Cajun seasoning, Old Bay, smoked paprika, regular paprika, garlic powder, chicken bouillon, and ground pepper. Whisk to combine.
After 1 hour, carefully remove the cabbage from the oven and unwrap the foil.
Pour the prepared butter sauce all over the cabbage, ensuring it gets into the crevices.
Rewrap the cabbage in foil and return it to the oven for an additional hour.
After the second hour, remove the cabbage from the oven. Transfer it to a serving bowl.
Pour any remaining juices from the foil over the cabbage.
Serve warm, tearing off leaves to dip in the sauce. Optionally serve with cooked rice.
Store cooled baked cabbage in an airtight container for up to 3 days. Reheat in a 350°F oven for 15–20 minutes, then dress with fresh butter sauce.
The cabbage is tender when a fork easily pierces the outer leaves and the head yields slightly to pressure, typically 45–60 minutes at 400°F depending on size.
Yes. Bake the cabbage, cool, wrap, and refrigerate up to 2 days. Reheat gently in a 350°F oven for 15–20 minutes, then dress with warm butter sauce before serving.
Substitute with an equal amount of celery salt mixed with black pepper and paprika, or use Cajun seasoning alone for similar depth.
Place the cabbage stem-side up, then use a sharp paring knife or small serrated knife to cut out the core in a circular motion, starting at the center and angling downward.
Yes, red cabbage works but requires 10–15 minutes longer cooking time and will bleed color slightly into the butter sauce.
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