Cabbage Boil

We're about to convince you to eat an entire head of cabbage with this Cabbage Boil recipe. That’s right! A head of green cabbage is transformed into tender, almost meaty, succulent layers when slow-roasted and seasoned like a seafood boil: tons of paprika, garlic, butter, and more. Your daily recommended serving of soluble fiber, vegetables, and greens: all taken care of! We love a humble veggie: potatoes, cabbage, you name it. This recipe takes an unassuming affordable vegetable and takes it from underdog to crown jewel of the dinner table.

Before you start

• Slow-roasting transforms cabbage into a tender, flavorful dish seasoned like a seafood boil.
• For variations, consider cabbage steaks, different seasonings, or make it vegan with plant-based butter.
• This recipe is straightforward to prepare ahead of time and can be reheated just before serving.

What stands out

You’ve never eaten a cabbage like this before! This melt-in-your-mouth tender cabbage, bursting with garlicky flavor, and dripping in spicy juices will be your new favorite vegetable dish. This recipe marries all the best elements of a seafood boil—loads of flavorful, punchy spices and butter—with the magic of slow-cooking, for an irresistible result.

Cabbage: We use a small head of green cabbage. Keep in mind, the larger your head of cabbage the longer your cooking time.

Butter: Don’t skimp here! You’re going to fill the center of your whole cabbage with butter to let it melt in for max flavor.

Garlic: We stuff the center with a whole bulb garlic with the top chopped off to let in the butter. Then, we squeeze it out at the end for garlicky goodness in each bite.

Seasonings: We use a blend of salt, pepper, paprika, garlic powder, and onion powder to create a well seasoned rub. You can also use Cajun seasoning, lemon pepper seasoning, or Old Bay for authentic seafood boil flavor.

Olive oil: Coat the outside of your cabbage with olive oil for beautiful color and flavor. This also gives the seasonings something to hold on to.

Broth: We add chicken broth to the bottom of the baking dish for an extra flavor boost. It also helps create steam and keep your cabbage moist.

Kitchen tip

Use an apple corer! It works wonders to core your cabbage if you struggle with a knife.

Cabbage Boil Variations and Substitutions

1. Slice into cabbage steaks and season generously on both sides. This will also take less time to cook, so its great for when you’re in a rush.
2. In addition to the seasonings in the recipe, you can also use Cajun seasoning or Old Bay seasoning to give your cabbage authentic seafood boil flavor.
3. Add potatoes, sausage, onions, or corn to the pan to create a full seafood boil vibe.
4. Make this recipe vegan by swapping butter for your favorite plant-based kind and using veggie broth instead of chicken broth.
5. For a spicy kick, season with a pinch of cayenne pepper.

Serve it with

• Seafood Boil-inspired proteins like Grilled Seafood and andouille sausage.
• Cevapi or Turkey Cevapi for a little Balkan flair.
• A slice of crusty No Knead Bread or a Baguette to soak up all the juices.
• A side of Mexican Street Corn and Parmesan Smashed Potatoes.

Questions

How long does it take to roast a whole head of cabbage?

At 375F (190C), it typically takes about 2 hours, depending on size. You’ll know it’s done when the center is fork-tender and the edges are crisp.

How do we keep the cabbage from drying out?

Cabbage releases a lot of water, however covering it with foil will create more steam to keep it moist. About halfway through roasting, you could baste it with some of the juices to redistribute moisture and flavor.

Can we make this ahead of time?

Yes, certainly! You can make this cabbage recipe ahead and reheat in the oven at 375F (190C) for about 15 minutes just before serving.

Is this Cabbage Boil recipe vegan?

It can be! Swap the butter for your favorite vegan brand and use veggie broth instead of chicken broth for a vegan take.

How do we store this recipe?

Make sure it’s completely cooled, then place in an airtight container. It will keep in the fridge for about 3 days. We wouldn’t recommend freezing it, as cooked cabbage can change texture when thawed and become mushy.

Ingredients

Makes 4 servings

• 1 small cabbage
• 1 drizzle olive oil
• onion power, to taste
• butter and herb seasoning (kinder), to taste
• paprika, to taste
• old bay seasoning, to taste
• ½ stick butter
• 1 bulb garlic, top cut off
• ½ cup broth

Equipment

• Nakiri Knife
• Cutting Board
• Baking Dish
• Liquid Measuring Cup
• Aluminum Foil

Method

1. Preheat the oven to 375F (190C).
2. Take one small cabbage and remove 2-3 of the outer leaves that hang loose.
3. Next cut the bottom where the core is and remove the core by cutting carefully around it with a knife.
4. Tip: An apple corer works wonders if you struggle with a knife.
5. Drizzle the inside and outside of the cabbage with olive oil and massage it all around.
6. Season very well.
7. Note: All seasonings are to taste and any can be used such as: lemon pepper, Cajun, or Old Bay.
8. Add two knobs of butter to the bottom.
9. Add a bulb of garlic with the top cut off.
10. Then, add two more knobs of butter on top.
11. Place two long pieces of foil on the bottom (cross-cross) and wrap it making sure add water or broth to the bottom of the foil so the cabbage can steam. Place on a baking sheet and bake at 375F (190C) until soft (about 2 hours).
12. Squeeze out the bulb of garlic into the cabbage. Serve and enjoy!

Kitchen notes

• Pro tip: Use an apple corer for easy removal of the core.
• Raise the steaks: Slice into cabbage steaks and season generously on both sides to pre-portion your servings. This will also take less time to cook, so it’s great for when you’re in a rush.
• Seasonings: Use Cajun seasoning or Old Bay seasoning to give your cabbage authentic seafood boil flavor.
• Add-ins: Add potatoes, sausage, onions, or corn to the pan to create a full seafood boil vibe.
• Vegan option: Make this recipe vegan by swapping butter for your favorite plant-based kind and using veggie broth instead of chicken broth.
• Spice it up: For a spicy kick, season with a pinch of cayenne pepper.