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A whole roasted butter cabbage cut into wedges, glistening with Cajun garlic butter, with charred edges and fresh parsley

Butter Cabbage

A whole head of cabbage scored into wedges, filled with Cajun garlic butter and slow roasted until tender inside with caramelized, crispy edges.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, Cajun
Calories: 200
Ingredients Method Notes

Ingredients
  

Cabbage
  • 1 medium green cabbage about 2 1/2 to 3 pounds (1.1 to 1.4 kg)
  • 1/2 cup chicken or vegetable broth (120 ml)
Cajun garlic butter
  • 1/2 cup butter 1 stick (113 g)
  • 6 cloves garlic finely minced
  • 1 tablespoon Cajun seasoning low-salt if possible
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 lemon juiced, divided
  • salt to taste
To finish
  • 1/4 cup grated Parmesan (25 g)
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Preheat the oven to 375°F (190°C) with a rack in the lower third.
  2. Remove loose outer leaves, trim the stem flat and cut out the core in a cone about 2 inches (5 cm) deep. Turn the cabbage upright and cut into 8 wedges, slicing three quarters of the way down so the base stays attached.
  3. Melt the butter and stir in the garlic, Cajun seasoning, smoked paprika, onion powder, pepper and half the lemon juice. Taste and add salt if needed.
  4. Place the cabbage in a Dutch oven. Spoon two thirds of the butter between the wedges and into the core, then brush the rest over the outside. Pour the broth into the bottom of the pot.
  5. Cover and roast for 75 minutes, basting once halfway through.
  6. Uncover and roast 35 to 45 minutes more, basting every 15 minutes, until a knife slides easily into the center and the outside is deeply browned.
  7. Top with Parmesan, parsley and the remaining lemon juice. Cut into wedges and serve with the pan butter spooned over.

Notes

Size matters: A larger head may need 15 to 20 extra minutes covered. Always test the center with a knife.
Vegetarian: Use vegetable broth and a vegetarian hard cheese.
Nutrition is an estimate per serving.