Viral Cabbage Boil Recipe

If you've seen the viral cabbage boil all over TikTok, this is the one that actually delivers. A whole head of cabbage roasts in foil until it’s tender and buttery with lightly caramelized edges, then gets drenched in garlicky Cajun-Old Bay butter that soaks into every layer. It's simple to make, healthy, and shockingly addictive.

Why You'll Love This Cabbage Boil Recipe

This cabbage boil recipe hits two things I’m always chasing in the kitchen: big flavor with simple steps, and recipes that actually live up to the viral hype. I’ve made plenty of cozy cabbage dinners over the years (like my cabbage casserole), and I also love taking trending ideas and turning them into a version that’s worth making again (like my Costco chicken scallion rice). This one checks both boxes.

Roasting a whole cabbage in foil is basically a steam-and-braise situation at the same time. The foil traps moisture so the inside turns tender and buttery, while the edges get just a little caramelized instead of drying out. Then you’ve got the seasoned butter doing all the heavy lifting, Cajun and Old Bay give you that seafood boil vibe, garlic makes it savory, and lemon keeps it bright, so the richness doesn’t feel heavy.

It’s also super forgiving, which is why it’s such a good weeknight recipe. You can dial the spice up or down, adjust the salt to your taste, and use whatever butter and seasonings you have on hand. Even if your cabbage is a little bigger or smaller, it still comes out juicy, flavorful, and ridiculously satisfying.

Cabbage Boil Ingredients

• 1 head of cabbage
• ½ tablespoon olive oil
• 2 teaspoons garlic powder, divided
• 2 teaspoons smoked paprika, divided
• 2 teaspoons Cajun seasoning, divided
• 2 teaspoons Old Bay seasoning, divided
• 1 lemon, juiced, divided
• 6 tablespoons butter, divided
• Salt and freshly ground black pepper, to taste

Ingredient Notes That Make This Recipe Work

• Whole cabbage: Keep it whole so it can steam and soften from the inside out. The outer leaves protect the center and keep everything juicy.
• Foil wrap: The tight foil wrap traps steam and butter, which is what creates the “boil” effect in the oven. Double foil prevents leaks.
• Butter: Butter is the flavor vehicle. It melts into the layers and makes cabbage taste rich and almost sweet.
• Cajun + Old Bay: This combo is what gives it that seafood boil flavor. Cajun brings heat and smoke. Old Bay brings that salty, herby, peppery bite.
• Lemon juice: Lemon keeps the butter from tasting heavy and brightens the whole dish at the end.

How to Boil Cabbage

Step 1: Preheat and prep the cabbage

Preheat oven to 385°F (196°C). Cut out the cabbage core. Then make six 2-inch deep cuts from the base, about a quarter of the way down. These cuts help the seasoning and butter get deeper into the cabbage.

Step 2: Oil and season

Drizzle the cabbage with olive oil, then rub it evenly on all sides. Season the cabbage with about 1 teaspoon each of garlic powder, smoked paprika, Cajun seasoning, and Old Bay. Squeeze half the lemon over the cabbage, then rub the spices in thoroughly so the cabbage is evenly coated.

Step 3: Add butter and wrap

Place a few tablespoons of butter in the center of the cabbage (right where you removed the core). Wrap the cabbage tightly in two layers of foil and place it on a baking sheet or in a baking dish.

Step 4: Bake

Put the cabbage in the preheated oven and bake it for 1 hour.

Step 5: Make seasoned butter

While it bakes, melt the remaining butter, then whisk in the remaining seasonings and a bit more lemon juice. This becomes your basting butter and serving sauce.

Step 6: Baste, rewrap, and bake again

After 1 hour, carefully open the foil. Spoon 1 to 2 tablespoons of seasoned butter over the top. Reseal tightly and return to the oven. Bake for another hour.

Step 7: Rest and serve

Let the cabbage rest 5-10 minutes before fully unwrapping. Sprinkle with salt and black pepper to taste. Serve with extra seasoned butter for dipping or spooning over the top.

Expert Tips To Make The Best Cabbage Boil

• Choose the right cabbage: Pick a firm, heavy head with tight leaves. Heavier usually means denser and juicier, giving you a tender, buttery texture instead of limp, watery cabbage.
• Core it the right way: Remove just the core area to create a pocket for butter and to help heat reach the center. Don’t cut too far up into the cabbage, or it can fall apart when you serve it.
• Cut deep slits: Those cuts are the whole trick. This way, flavor actually gets inside. Make slits deep enough to open the layers so seasoning and butter can seep down between leaves. If they’re too shallow, all the flavor stays on the outside.
• Wrap tight for a true steam-braise: A tight foil wrap traps steam, which is what makes the cabbage turn soft and buttery without drying out. Loose foil lets moisture escape, and you’ll end up with uneven texture.
• Layered basting is the secret move: The first bake softens the cabbage. The mid-bake butter baste is what turns it from “tender cabbage” into “why is this so good?” because the softened leaves soak up that garlicky Cajun-Old Bay butter like a sponge.
• Know when it’s done: The cabbage is ready when a knife slides in easily near the center with little resistance, and the outer leaves are tender. If it still feels firm, rewrap and bake another 10–15 minutes, then check again.
• Season smart because Old Bay and Cajun blends vary: Some are saltier than others. Go lighter on added salt at first, then taste at the end and adjust. You can always add more salt, but you can’t take it out.
• Finish with salt, pepper, and lemon: A final sprinkle of pepper and a squeeze of lemon wakes everything up and keeps the butter from feeling too heavy. It’s the easiest way to make the flavor pop.
• Don’t skip the rest: Let the cabbage sit for 5-10 minutes after baking before cutting. Resting helps the butter redistribute through the layers and finishes softening the center so every bite is juicy and flavorful.

Cabbage Boil FAQs

How To Store, Reheat, and Make Cabbage Boil Ahead

• Refrigerator: Let leftovers cool, then store in an airtight container for up to 4 days.
• Reheating: For the best texture, reheat in a 350°F oven wrapped in foil until hot. You can also microwave in short bursts, but the oven keeps it less watery. Either way, add a spoonful of seasoned butter before reheating to bring the flavor back to life.
• Freezing: Not ideal. Cooked cabbage can get watery after freezing and thawing. It’s still edible, but the texture won’t be as buttery and tender.
• Make-ahead: You can prep the cabbage a few hours ahead by cutting the slits, seasoning, tucking in the butter, and wrapping it tightly in foil. Keep it refrigerated until ready to bake, then bake as directed (it may need a few extra minutes if going into the oven cold).

My Final Thoughts

This viral cabbage boil is the definition of turning something simple into something craveable. The foil-baked method makes the cabbage melt-in-your-mouth tender, and the seasoned lemon butter takes it over the top. Make it once, and you will understand why people keep posting it. Just don't forget to save extra butter for dipping, because that's where the real magic is. Try this delicious cabbage recipe out, and let me know how you like it by leaving a comment and review below.

Viral Recipes To Try Next

• Dumpling lasagna
• Iceberg lettuce salad
• One-pan baked dumplings
• Carrot ribbon salad
• Dense bean salad
• Biscoff cheesecake