Cabbage Boil

Preparación

1. prep8 min
   leave the head otherwise whole
   remove loose outer leaves and cut a deep cone from the cabbage core to make a butter well without cutting the head apart. Make several short cuts radiating from the well only a quarter of the way into the head so seasoning can penetrate while the cabbage still holds together.
2. sazonar5 min
   on a double sheet of heavy foil
   rub cabbage all over with olive oil. Mix garlic powder + onion powder + paprika + chili powder + salt + black pepper; work about half into the core and cuts and coat the outside with the rest. Pack butter into the center and squeeze half the lemon over the head.
3. brasear110 min
   385°F / 196°C, foil sealed tightly; core facing up
   the cabbage in its foil packet, adding optional water before sealing if desired, until a thin knife enters the dense center with little resistance and the outer leaves are silky rather than merely wilted. Begin checking around 90 minutes; large tight heads can need the full two hours.
4. dejar reposar7 min
   foil opened carefully away from the face
   the cabbage in its buttery juices, then squeeze over remaining lemon and spoon the seasoned liquid between the loosened leaves. The trapped steam is extremely hot; open the packet cautiously.