A Fast and more delicious way to make cabbage boil.
A Fast and more delicious way to make cabbage boil. is a easy American (Cajun) recipe that serves 4. 150 calories per serving. Recipe by Rose Gourmet on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr 5 min
Cost: $13.59 total, $3.40 per serving
Ingredients
- 1 head Green Cabbage (about 2 lb, core removed, quartered)
- 2 tablespoons Olive Oil (extra‑virgin, for rubbing)
- 3 cloves Garlic (minced)
- 1 tablespoon Cajun Crush Seasoning (store‑bought or homemade blend)
- 1 tablespoon Golden Bay Seasoning (Rose Gourmet’s signature blend)
- 1 teaspoon Lemon Pepper (adds citrus brightness)
- 1 teaspoon Paprika (sweet or smoked, per preference)
- 1 teaspoon Garlic Powder (enhances garlic flavor)
- 2 tablespoons Unsalted Butter (cut into small pieces)
- 1/2 cup Chicken Broth (low‑sodium)
- 1 small Yellow Onion (thinly sliced)
- to taste Salt (optional, adjust for broth saltiness)
- to taste Black Pepper (freshly ground)
Instructions
Quarter and Clean the Cabbage
Remove the core, cut the cabbage head into 4 equal quarters, rinse each piece under cold water, then pat dry with paper towels.
Time: PT5M
Season the First Side
Place the quarters skin‑side down on a plate. Drizzle 1 Tbsp olive oil over each piece and rub it in. Sprinkle minced garlic, Cajun crush seasoning, Golden Bay seasoning, lemon pepper, and paprika evenly over the exposed surface.
Time: PT5M
Flip and Season the Other Side
Turn each quarter over, drizzle the remaining 1 Tbsp olive oil, and repeat the seasoning process. Add the garlic powder this time for an extra garlic boost.
Time: PT3M
Add Aromatics and Liquid
Scatter the sliced onion over the cabbage quarters. Dot the butter pieces around the pan, then pour the chicken broth evenly. Season lightly with salt and black pepper if desired.
Time: PT4M
Cover and Bake
Cover the baking dish tightly with aluminum foil (or a lid) and place it in a pre‑heated oven. Bake at 350°F for 30 minutes, until the cabbage is tender and the broth has reduced slightly.
Time: PT30M
Temperature: 350°F
Rest and Serve
Remove the foil and let the cabbage rest for 5 minutes. Then transfer the quarters to a serving platter, spoon some of the buttery broth over the top, and serve hot.
Time: PT5M
Nutrition Facts
- Calories
- 150
- Protein
- 3 g
- Carbohydrates
- 12 g
- Fat
- 9 g
- Fiber
- 3 g
Dietary info: Gluten‑Free (if using gluten‑free broth), Low‑Carb, Vegetarian‑Friendly if broth is swapped for vegetable broth
Allergens: Dairy (butter), Potential soy in chicken broth
Ingredient Substitutions
- Instead of Green Cabbage: Savoy cabbage
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Garlic: garlic paste
- Instead of Cajun Crush Seasoning: Cajun seasoning
- Instead of Golden Bay Seasoning: Old Bay seasoning
- Instead of Lemon Pepper: lemon zest + black pepper
- Instead of Paprika: smoked paprika
- Instead of Garlic Powder: granulated garlic
- Instead of Unsalted Butter: margarine, olive oil
- Instead of Chicken Broth: vegetable broth, water with bouillon
- Instead of Yellow Onion: white onion
- Instead of Salt: sea salt
- Instead of Black Pepper: white pepper
Equipment Needed
- Chef's Knife
- Cutting Board
- Large Baking Dish or Roasting Pan
- Aluminum Foil or Oven‑Safe Lid
- Mixing Bowl (optional)
- Measuring Spoons
- Oven
Critical Steps — Do Not Skip
- Quartering and cleaning the cabbage ensures even cooking
- Covering the dish traps steam for tenderness
- Baking at the correct temperature (350°F) for the specified time
Chef Tips from the Video
- For extra caramelization, remove the foil during the last 5 minutes of baking.
- Add a splash of apple cider vinegar to the broth for a subtle tang.
Troubleshooting
Cabbage is still crunchy after 30 minutes.
Cover tightly and bake an additional 10‑15 minutes, or increase the oven temperature to 375°F.
The dish is watery.
Uncover for the last 5 minutes to allow excess liquid to evaporate, or reduce the amount of broth next time.
Seasoning is uneven.
Massage the spices into each leaf before baking; ensure both sides are coated.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Can be frozen for up to 2 months; reheat gently on the stovetop or in the oven.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the cabbage quarters up to step 4, cover, and refrigerate for up to 12 hours before baking.
- The broth can be prepared ahead and stored in the fridge.
Frequently Asked Questions
What is the cultural significance and history of baked Cajun‑style cabbage in American Southern cuisine?
Cabbage has long been a staple in Southern cooking, especially in Cajun and Creole households where it was often simmered with smoked meats. Baking it with bold Cajun spices modernizes the tradition, delivering a quick side that still honors the region’s love for hearty, flavorful vegetables.
What are the traditional regional variations of Cajun cabbage in Louisiana cuisine?
Traditional Cajun cabbage is often cooked in a pot with smoked sausage, ham, or bacon, and seasoned with filé powder or Creole mustard. Rose Gourmet’s baked version swaps the stovetop for the oven and uses a dry rub, offering a lighter yet still authentic flavor profile.
How is baked Cajun‑style cabbage traditionally served in Southern gatherings?
It is typically served hot as a side alongside fried chicken, gumbo, or jambalaya, and sometimes topped with a drizzle of melted butter or a splash of hot sauce for extra kick.
What occasions or celebrations is baked Cajun‑style cabbage traditionally associated with in Southern culture?
Cabbage dishes appear at family potlucks, Mardi Mardi celebrations, and Sunday dinner tables, where they complement rich, meat‑heavy meals.
What other Southern dishes pair well with baked Cajun‑style cabbage from Rose Gourmet?
It pairs beautifully with fried catfish, shrimp étouffée, cornbread, and a simple rice pilaf, creating a balanced plate of protein, starch, and vegetable.
What makes baked Cajun‑style cabbage special or unique in American Cajun cuisine?
The oven‑baked method speeds up cooking while still delivering the smoky, garlicky depth of traditional stovetop versions, and the double‑seasoning technique ensures flavor on both sides of each cabbage quarter.
What are the most common mistakes to avoid when making baked Cajun‑style cabbage?
Common errors include under‑seasoning, not covering the dish (which prevents steam‑softening), and over‑cooking which can turn the cabbage mushy. Follow the timing and keep the foil sealed for the first 30 minutes.
Why does this recipe use butter and chicken broth instead of oil alone?
Butter adds richness and a silky mouthfeel, while the broth supplies moisture and a savory base that helps the cabbage steam and caramelize without drying out.
Can I make baked Cajun‑style cabbage ahead of time and how should I store it?
Yes. Prepare and season the cabbage up to step 4, then refrigerate covered for up to 12 hours. Bake when ready, or reheat leftovers in a covered skillet with a splash of broth.
What texture and appearance should I look for when the baked Cajun‑style cabbage is done?
The cabbage should be fork‑tender with lightly browned edges, and the broth should have reduced to a glossy coating that clings to the leaves.
How do I know when baked Cajun‑style cabbage is done cooking?
Insert a fork into the thickest part of a quarter; it should slide in with little resistance. The edges will be slightly caramelized and the liquid will have thickened.
What does the YouTube channel Rose Gourmet specialize in?
Rose Gourmet focuses on approachable, flavor‑forward home cooking, often highlighting quick techniques, seasoning blends, and creative twists on classic comfort foods.
What is the cooking philosophy and style of the YouTube channel Rose Gourmet?
Rose Gourmet emphasizes simplicity, bold seasoning, and making everyday meals feel special, encouraging viewers to experiment with pantry staples and easy‑to‑find ingredients.
Last updated: September 3, 2026
