Trim and core the cabbage

• Cut off the stem end of the cabbage with a serrated knife.
• Peel off the two or three outer layers of leaves.
• Cut around the heart with a sharp knife and dig out the core, going slightly wider than the core itself.

Pierce the cabbage

• Poke holes all over the cabbage, including the top, so the seasonings and butter can penetrate.

Oil the cabbage

• Pat the cabbage dry.
• Pour the olive oil into the center cavity and all over the outside, rubbing it in.

Season generously

• Season the center and the outside with the salt, lemon pepper seasoning, Old Bay, onion powder, garlic powder and paprika.
• Place the butter in the center cavity.

Wrap in foil

• Wrap the cabbage tightly in aluminum foil, making sure all sides are covered.

Bake the cabbage

• Bake at 195 °C (385 °F) until the cabbage is very tender.

Add water halfway through

• At the halfway point, open the foil, poke the cabbage to check doneness and pour in a little water to help it steam and soften.
• Return to the oven to finish cooking.

Serve

• Unwrap the cabbage and spoon the buttery seasoning juices from the foil over the outside before serving.