How to Make Caramelized Cabbage Boats

From Houston to Glen Flora to El Campo — simple ingredients, done well.

Crave-able Cabbage? Yes. Please.

Crisping and Caramelizing Cabbage is a very simple technique that transforms not only cabbage but most vegetables into something crave-able. This flavorful recipe can stand on its own. It can also become the base, (vehicle), for meat mixes or moxy meat of your making. Perhaps, some ham sprinkled on top with Parmesan during the final roasting phase? Or maybe bacon and a melty cheddar. Use that broiler to finish the rounds or slabs or wedges out perfectly.

Regardless of where you get your cabbage grown with care. Or where you find you favorite spices. Roasted at high heat, cabbage transforms — the edges caramelize and turn sweet while the center becomes meaty and tender. It’s simple, reliable, and one of those techniques that becomes applicable to a variety of vegetables. Amenable to pretty much all of your favorite flavors and spices

Why This Works

Cabbage holds its structure while roasting, allowing the loose outer layers to crisp and brown. Keeping the compact center sweet and soft. Making it a reliable and tasty base (vehicle) for a meat mix of some sort.

crisp edges
soft interior
deep, slightly sweet flavor

This is technique you can reuse over and over again.

Crispy Caramelized Red Cabbage Bacon Boats

Shown here topped with Mustard Brisket & Hemp Seeds

Ingredients

1 large red cabbage

Avocado oil

Prausek’s Lemon Pepper Seasoning (El Campo, Texas)

Ghost Pepper Sea Salt

Lemon Juice or ACV

flaky sea salt (optional finish)

Method

Slice

Cut cabbage into 1-inch thick rounds, keeping the core intact so the leaves hold together.

Season

Place on a sheet pan. Drizzle with avocado oil and season generously with your favorite rub/spice mixture.

Ghost Pepper salt from Savory Spice used here, (a favorite).

Just a tiny sprinkle of hot salt. Lemon pepper seasoning is from – Prausek’s, El Campo, TX.

Generously coat the edges to prevent burning. Spritz with the citrus and crack some flaky sea salt on top.

Roast

Roast at 425°F for 20–25 minutes until the edges are deeply golden and the bottoms are caramelized. Rotate halfway through cooking. I recommend flipping the roasted bottom portion over and roasting more so both sides get golden. Or flip and add a meat mixture.