Name: Cabbage Boil
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 6 servings
Ingredients: 1 medium head green cabbage (about 3 lb); 3 tablespoon olive oil; 6 tablespoon unsalted butter (divided); ¼ cup water; 2 tablespoon fresh parsley (chopped); 1 tablespoon Creole seasoning (such as Tony Chachere's); 1 teaspoon lemon pepper seasoning; 1 teaspoon Old Bay seasoning; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 teaspoon chicken bouillon powder

Instructions

Prep the cabbage
Prep the cabbage:
Preheat the oven to 385°F. Peel off and discard 2 or 3 outer leaves from 1 medium head of cabbage. Trim the stem flat so the cabbage sits upright, then use a small sharp knife to cut a cone-shaped hole about 2 inches wide into the core. Poke 8 to 10 deep holes around the cabbage with the knife so the seasoning can soak in.
Season
Season:
In a small bowl, mix 1 tablespoon Creole seasoning, 1 teaspoon lemon pepper, 1 teaspoon Old Bay, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1 teaspoon chicken bouillon powder. Pat the cabbage dry, rub it all over with 3 tablespoons olive oil, and sprinkle with half of the seasoning blend, rubbing it into the holes and between the leaves.
Butter and wrap
Butter and wrap:
Place 2 tablespoons unsalted butter in the hollowed-out core. Set the cabbage on a large sheet of heavy-duty foil in a baking dish and wrap it tightly.
Roast
Roast:
Roast the cabbage boil for 1 hour 30 minutes to 1 hour 45 minutes, depending on its size. Halfway through, open the foil, pour ¼ cup water over the top to help it steam, and wrap it back up. It's done when a knife slides easily into the center.
Seasoned butter and serve
Seasoned butter and serve:
Melt the remaining 4 tablespoons butter and stir in the rest of the seasoning blend. Unwrap the cabbage, let it rest for 5 minutes, then cut it into 6 wedges. Pour the seasoned butter over the top and sprinkle with 2 tablespoons chopped fresh parsley.

Tips

Creole seasoning and bouillon are both salty, so taste before adding any extra salt. For a vegetarian cabbage boil, use vegetable bouillon powder. Add 12 ounces sliced smoked sausage or 1 pound peeled shrimp around the cabbage for the last 20 minutes to turn it into a full meal.

Storage

Store leftover cabbage boil in an airtight container in the refrigerator for up to 4 days. Reheat in a covered skillet over medium heat for 5 to 7 minutes. Freezing isn't recommended, because the cabbage turns watery.