This cabbage boil was so good🔥🔥

Ingredients

• 3 heads Green Cabbage (Core removed, outer leaves peeled back, rinsed)
• 2 Tbsp Olive Oil (For coating the outside of the cabbage)
• 1 tsp Cajun Seasoning (Lightly seasoned on the outside)
• 1 tsp Garlic Powder (Seasoning for the outside)
• 1 tsp Onion Powder (Seasoning for the outside)
• 1/2 tsp Salt‑Free Lemon Pepper (Seasoning for the outside)
• 1/4 tsp Black Pepper (Seasoning for the outside)
• 1 tsp Sazon Seasoning (Adds a subtle Latin flavor)
• 1 tsp Granulated Sugar (A pinch of sugar balances the cabbage’s earthiness)
• 12 Tbsp Unsalted Butter (Cut into small pieces and stuffed inside each cabbage head)
• 6 cloves Garlic (Minced and mixed with the butter stuffing)
• 0.75 cup Chicken Broth (A splash added to each cabbage to create steam during baking)
• 1/2 cup Seafood Bowl Sauce (Prepared according to KaylaBee’s seafood bowl sauce recipe; simmered until thick)

Instructions

1. Prepare the Cabbage

   Remove the core from each cabbage head, peel back a few outer layers, and rinse the leaves under cold water. Pat dry with a clean towel.

   Time: PT10M

2. Create Vent Holes

   Using a small paring knife or a skewer, poke several holes through the outer leaves of each cabbage head to allow steam to escape while baking.

   Time: PT5M

3. Season the Outside

   Brush the entire surface of each cabbage with olive oil, then sprinkle evenly with Cajun seasoning, garlic powder, onion powder, salt‑free lemon pepper, black pepper, Sazon, and a pinch of sugar.

   Time: PT5M

4. Stuff with Butter and Garlic

   Tuck the minced garlic into the butter pieces, then distribute the butter‑garlic mixture evenly inside the cavity of each cabbage head, pressing gently to fill the center.

   Time: PT5M

5. Add Broth for Steam

   Pour a splash (about ¼ cup) of chicken broth over each cabbage head; the broth will create steam and keep the cabbage moist during the long bake.

   Time: PT2M

6. Bake the Cabbage

   Place the prepared cabbage heads on a baking sheet and bake in a pre‑heated oven at 400°F for 2 hours, or until the leaves are tender and the interior is soft.

   Time: PT2H

   Temperature: 400°F

7. Prepare the Sauce

   While the cabbage bakes, combine the ingredients for the seafood bowl sauce in a small saucepan. Bring to a gentle simmer and cook, stirring occasionally, until the sauce thickens to a glaze‑like consistency (about 15 minutes).

   Time: PT15M

8. Finish and Serve

   Remove the cabbage heads from the oven, drizzle each with the thickened sauce, and let rest for 5 minutes before slicing and serving.

   Time: PT5M

Nutrition Facts

Calories

470

Protein

5g

Carbohydrates

20g

Fat

35g

Fiber

5g