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A hand pulls a crispy roasted slice from a whole roasted cabbage served on a white plate with golden cutlery and a piece of printed paper underneath. Sunlight highlights the charred edges and seasoning.
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5 from 1 vote

Viral Cabbage Boil

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.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Side Dish
Cuisine: American
Keyword: cabbage, cabbage recipe
Servings: 4 servings
Author: The Modern Nonna

Equipment

Ingredients

  • 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

Instructions

  • Preheat the oven to 375F (190C).
  • Take one small cabbage and remove 2-3 of the outer leaves that hang loose.
    Two hands are peeling an outer leaf from a large, fresh green cabbage with a bakery background blurred in the distance.
  • Next, cut the bottom where the core is and remove the core by cutting carefully around it with a knife.
    A hand holds a green cabbage on a wooden cutting board while a knife is inserted into the stem, preparing to cut it. Shelves with kitchen items are visible in the background.
  • Tip: An apple corer works wonders if you struggle with a knife.
  • Drizzle the inside and outside of the cabbage with olive oil and massage it all around.
    A hand holds a whole cabbage on a wooden cutting board while olive oil is poured over it from a green bottle; shelves with bread are visible in the blurred background.
  • Season very well.
    A whole green cabbage with the top cut off sits on a wooden surface. Seasoning is being sprinkled onto the open top, and there are shelves with bread and kitchen items blurred in the background.
  • Note: All seasonings are to taste and any can be used such as: lemon pepper, Cajun, or Old Bay.
  • Add two knobs of butter to the bottom.
    A hand places a pat of butter into a hollowed-out green cabbage sprinkled with spices, set on a wooden cutting board with a kitchen scene blurred in the background.
  • Add a bulb of garlic with the top cut off.
    A round loaf of bread with a hollow center filled with halved garlic bulbs, placed on brown parchment paper atop a white plate on a wooden surface.
  • Then, add two more knobs of butter on top.
    A round, golden-brown bread ring sits on parchment paper atop a plate, with cubes of butter and nuts placed in the center. The background is a wooden surface.
  • 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).
    A round object completely wrapped in crinkled aluminum foil sits on a baking sheet with a bakery display of bread loaves in the background.
  • Squeeze out the bulb of garlic into the cabbage. Serve and enjoy!

Video

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. 

Nutrition

Serving: 1 portion | Calories: 111kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 203mg | Potassium: 388mg | Fiber: 6g | Sugar: 8g | Vitamin A: 460IU | Vitamin C: 83mg | Calcium: 92mg | Iron: 1mg
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