Seafood Cabbage Boil Fully Loaded 🔥 👇🏾

Ingredients

• 1 large head Green Cabbage (outer leaves removed, core scraped out, leaves separated for wrapping)
• 2 tablespoons Olive Oil (for rubbing on cabbage leaves)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Lemon Herb Seasoning
• 1 teaspoon Paprika
• 1 teaspoon Lemon Pepper
• 0.25 teaspoon Cayenne Pepper
• 1 teaspoon Nashville Hot Seasoning
• 1.5 pounds Baby Potatoes (halved if large)
• 1 cup Corn Kernels (fresh or frozen)
• 12 ounces Turkey Sausage (sliced into 1‑inch pieces)
• 4 tablespoons Butter (divided: 2 Tbsp for topping, 2 Tbsp for sauce)
• 3 cloves Garlic (minced)
• 0.5 cup Onion (diced (about 1 small onion))
• 1 tablespoon Brown Sugar
• 2 tablespoons Lemon Juice (freshly squeezed)
• 0.5 cup Water (for steaming in the oven)
• 8 ounces Crab Meat (cooked, lump crab meat, gently broken up)
• 2 large Hard Boiled Eggs (peeled and sliced for serving)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare the Cabbage

   Remove the outer leaves of the cabbage, cut out the core, and separate the leaves. Drizzle the leaves with olive oil and rub with garlic powder, onion powder, lemon herb seasoning, paprika, lemon pepper, cayenne, and Nashville hot seasoning. Set aside.

   Time: PT15M

2. Make the Filling

   In a large mixing bowl combine baby potatoes, corn kernels, sliced turkey sausage, and a pinch of the same seasoning blend used on the cabbage. Toss until everything is evenly coated.

   Time: PT10M

3. Assemble the Boil

   Lay several seasoned cabbage leaves on a flat surface, place a generous spoonful of the filling in the center, top with a small pat of butter and a few minced garlic pieces. Fold the sides and roll tightly, then place seam‑side down in the baking dish. Repeat until the dish is full, layering any remaining leaves on top.

   Time: PT10M

4. First Bake

   Preheat the oven to 350°F (175°C). Place the covered baking dish in the oven and bake for 1 hour.

   Time: PT1H

   Temperature: 350°F

5. Add Steam

   After the first hour, carefully remove the foil, pour ½ cup of water around the edges of the dish, re‑cover with foil, and return to the oven for another 30 minutes.

   Time: PT30M

   Temperature: 350°F

6. Prepare the Lemon‑Butter Sauce

   While the cabbage is steaming, melt 2 tbsp butter in a saucepan over medium heat. Sauté the diced onion and minced garlic until translucent, then stir in paprika, garlic powder, onion powder, cayenne, brown sugar, and lemon juice. Add a splash of water if needed and simmer for 5‑7 minutes.

   Time: PT15M

   Temperature: Medium heat

7. Add Crab and Finish Baking

   Remove the dish from the oven, gently stir in the lump crab meat, then pour the prepared sauce over the cabbage rolls. Re‑cover with foil and bake for a final 30 minutes.

   Time: PT30M

   Temperature: 350°F

8. Rest and Serve

   Take the dish out of the oven, let it rest uncovered for 10 minutes. Slice the boiled eggs, arrange on top, drizzle any remaining sauce, and finish with an extra squeeze of lemon if desired.

   Time: PT10M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

45g

Fat

25g

Fiber

6g