Cajun Garlic Butter Cabbage Boil

A whole head of cabbage is cored, filled with seasoned Cajun garlic butter, wrapped tightly in foil, and roasted until the center is exceptionally tender. Open it carefully and spoon the buttery cooking juices over each wedge.

Prep: 15 min · Cook: 75 min · Yield: 4 · Method: Oven

Ingredients

• 1 large head (about 2 1/2 lb / 1.1 kg) green cabbage
• 6 tablespoons (85 g), softened unsalted butter
• 4 cloves garlic
• 2 teaspoons cajun seasoning
• 1 teaspoon smoked paprika
• 0.5 teaspoon black pepper
• 0.5 teaspoon kosher salt
• 1 wedge lemon

Cooking instructions

1. Heat the oven to 400°F (200°C). Set a large sheet of heavy-duty foil on a work surface, and place a second sheet across it to make a cross. (about 5 min) — 400°F (200°C)
2. Remove any damaged outer cabbage leaves. Cut out the stem end, then use a small knife to core a cavity about 2 inches (5 cm) wide and 2 inches (5 cm) deep, taking care not to cut through the opposite side. (about 5 min)
3. Mix the softened butter with the minced garlic, Cajun seasoning, smoked paprika, black pepper, and salt. Pack most of the butter mixture into the cabbage cavity, pressing it down with a spoon. Rub the remaining butter over the outside of the cabbage. (about 5 min)
4. Place the cabbage upright in the center of the foil. Bring the foil up around it and crimp it tightly into a sealed packet. Set the packet on a rimmed baking sheet. (about 5 min)
5. Roast until a knife slides easily into the center and the thickest interior reaches at least 185°F (85°C), about 70 to 90 minutes depending on the cabbage's size. For the most tender texture, aim for 190°F to 205°F (88°C to 96°C). (about 80 min) — 400°F (200°C)
6. Rest the sealed cabbage for 10 minutes. Carefully open the foil away from your face; hot steam and butter will escape. Squeeze the lemon wedge over the cabbage, cut it into wedges, and spoon the collected Cajun garlic butter juices over each serving. (about 10 min)