Prepare the seasoning butter: In a small saucepan or microwave-safe bowl, melt the 4 tablespoons of butter over low heat. Stir in the seafood broth base powder, garlic powder, paprika, and cayenne pepper. Set aside and keep warm.

In a large stockpot, bring the 4 cups of water and 2 tablespoons of salt to a rolling boil over high heat.

Carefully place the cabbage wedges into the boiling water, ensuring they are mostly submerged. Cover the pot and reduce the heat to medium-high to maintain a steady boil.

Boil the cabbage for 20 to 25 minutes, or until the cabbage is tender but still holds its shape. The exact time will depend on the thickness of the wedges.

Carefully remove the tender cabbage wedges from the hot water using tongs or a slotted spoon, allowing excess water to drain. Arrange the wedges on a serving platter.

Drizzle the prepared seasoned butter generously over all surfaces of the hot cabbage wedges. Finish with a squeeze of fresh lemon juice before serving immediately.