Hey there, kitchen adventurers! Do you remember those comforting, hearty cabbage rolls from your childhood? The kind that warmed you from the inside out and filled the house with the most incredible aromas, but maybe took all afternoon to lovingly prepare? Well, get ready to experience that same cozy, satisfying feeling, but with a vibrant, zesty, and incredibly easy twist that’s perfectly suited for your low-carb lifestyle!
This Keto Cajun Shrimp & Sausage Stuffed Cabbage recipe is not just memorable for its explosion of bold, spicy-savory flavors, but also for how surprisingly simple and quick it is to whip up. You’ll be serving up a dish that tastes like it simmered all day in the heart of Louisiana, but only took a fraction of the time. It’s a fantastic way to enjoy classic comfort food without the carb-guilt, bringing a little bit of that bayou magic right to your dinner table!
Why You’ll Love Keto Cajun Shrimp & Sausage Stuffed Cabbage
- Fast: Quick prep and bake time mean dinner is on the table in under an hour. Perfect for busy weeknights!
- Easy: No complicated techniques here, just straightforward steps for delicious results.
- Giftable: While perhaps not “giftable” in the traditional sense, this dish is a gift to your taste buds and a wonderful meal to share with friends or family (especially those on a keto journey!).
- Crowd-pleasing: Even if not everyone at your table is keto, the rich flavors and satisfying textures will have them asking for seconds.
Ingredients
Gather your flavor-packed goodies! Here’s what you’ll need to create this culinary masterpiece:
- For the Cabbage:
- 2 medium green cabbages: These are the edible “bowls” for our delicious filling. Look for firm, fresh heads.
- 2 tbsp olive oil or butter: To rub the insides of the cabbage, adding a little richness and helping them tenderize.
- Salt, to taste: Essential for seasoning every layer.
- Pepper, to taste: A classic seasoning pairing with salt.
- For the Filling:
- 12 oz smoked sausage (andouille or kielbasa), sliced: This is where a lot of that incredible smoky, savory depth comes from. Andouille adds a nice kick!
- ½ lb shrimp, peeled & deveined: Quick-cooking and adds a lovely texture and sweet oceanic note to balance the spice. If you love quick shrimp dishes, you might also enjoy our recipe for grilled garlic Cajun shrimp skewers!
- ½ cup onion, chopped: The foundation of flavor, sautéed until sweet and fragrant.
- ½ cup red and green bell peppers, diced: Adds color, a little sweetness, and that classic Cajun “holy trinity” vibe.
- 2 cloves garlic, minced: Because everything is better with garlic, right?
- 2 tbsp olive oil or bacon fat: For sautéing our aromatic veggies and building flavor. If you have bacon fat, definitely use it for an extra layer of savory goodness!
- 1 tsp Cajun seasoning: The heart and soul of our Cajun flavor! Adjust to your preferred spice level.
- ½ tsp paprika: Adds a lovely color and a mild, sweet peppery note.
- ½ tsp garlic powder: Reinforces that wonderful garlic flavor.
- ¼ tsp cayenne (optional): For those who like to turn up the heat! Feel free to add more or less.
- ½ cup shredded mozzarella or cheddar (optional): A sprinkle of cheese makes everything a little cozier and creamier.
How to Make Keto Cajun Shrimp & Sausage Stuffed Cabbage
Alright, let’s get cooking! You’ll be amazed at how easily this deliciousness comes together.
1. Prepare Cabbage
First things first, let’s get our cabbage ready to be stuffed. Preheat your oven to 375°F (190°C). Carefully slice off the tops of your two green cabbages. Then, gently but firmly, core out the centers. You want to create a nice, deep hollow space where all that yummy filling will go. Don’t worry if it’s not perfectly neat, as long as you’ve made enough room! Once cored, rub the insides of your cabbages generously with olive oil (or butter), a good pinch of salt, and a dash of pepper. Place them in a baking dish, ready for their grand transformation.
2. Cook Filling
Now for the heart of our dish! In a large skillet, heat up your olive oil or bacon fat over medium heat. Once shimmering, add your chopped onion, red and green bell peppers, and minced garlic. Sauté these beauties until they’ve softened and are smelling absolutely incredible – that’s the start of something special! Next, toss in your sliced smoked sausage and cook it until it’s nicely browned and releasing all its savory goodness. Finally, it’s time for the shrimp! Add your peeled and deveined shrimp, along with the Cajun seasoning, paprika, garlic powder, cayenne (if you’re using it), and a little more salt and pepper to taste. Cook for just 2-3 minutes, stirring gently, until the shrimp turn pink and opaque. Remember, shrimp cook super fast, so don’t overdo it!
3. Stuff Cabbage
This is where it all comes together! Carefully spoon that incredible shrimp and sausage mixture into each prepared cabbage. Make sure you get a good mix of shrimp, sausage, and veggies in every bite. If you’re a cheese lover (and let’s be honest, who isn’t?), this is your moment! Sprinkle your shredded mozzarella or cheddar cheese inside the cored cabbage before piling in the filling. I find a little cheese at the bottom acts as a delicious gooey surprise!
4. Bake
Cover your baking dish loosely with foil. This helps the cabbage steam and become wonderfully tender. Pop it into your preheated oven and bake for 40-50 minutes, or until the cabbage is fork-tender. Once it’s soft and lovely, remove the foil and let it bake for an additional 10 minutes. This last step gives the outside a beautiful roasted finish and crisps up any exposed bits of filling – pure perfection!
5. Serve
The moment you’ve been waiting for! Carefully remove the dish from the oven. If you want to add a touch of freshness and color, garnish with some freshly chopped parsley or sliced green onions. To serve, simply slice the stuffed cabbage into generous wedges. Each wedge will reveal layers of tender cabbage and that glorious, spicy filling. Serve hot and enjoy every flavorful bite!
Substitutions & Additions
Part of the fun of cooking is making a recipe your own! Here are a few ideas to get your creative juices flowing:
- Sausage Swap: Not a fan of smoked sausage, or just want to try something new? Ground chicken, ground pork, or even a different type of sausage like chorizo would work beautifully. If you’re really looking for a hearty, traditional flavor, you could even try it with ground beef.
- Protein Power: If shrimp isn’t your thing, you can easily double the sausage or use cooked chicken breast, shredded pork, or even a firm white fish. For another fantastic way to enjoy those bold Cajun flavors, you might even consider trying our Cajun Jambalaya recipe!
- Veggie Boost: Want to sneak in more greens? Add some diced celery to the filling for the classic “holy trinity” base. Sliced mushrooms, spinach, or even a finely diced jalapeño (seeds removed for less heat) would be delicious additions.
- Cheesy Choices: Pepper jack cheese would add an extra layer of spice, while provolone or a sharp white cheddar would be equally delightful. For a creamier, richer filling that’s still keto-friendly, you could even mix in a tablespoon or two of easy homemade cream cheese to the filling right before stuffing.
- Tomato Twist: For a little tang and moisture, you can add a drained can of diced tomatoes to the filling mixture. Just remember to drain them well to avoid excess liquid.
- Sauce It Up: A drizzle of hot sauce, a dollop of sour cream, or even a sprinkle of extra Cajun seasoning before serving can amp up the flavor to your liking.
Tips for Success
To ensure your Keto Cajun Shrimp & Sausage Stuffed Cabbage turns out perfectly every time, keep these friendly tips in mind:
- Don’t Overcook the Shrimp: Shrimp cook very quickly, so add them at the very end of the filling preparation, just until they turn pink. Overcooked shrimp can become rubbery.
- Core Carefully: Take your time coring the cabbage to create a good cavity without tearing too much of the outer leaves. This makes stuffing much easier.
- Season as You Go: Don’t forget to season the cabbage itself with salt and pepper, not just the filling. Layering flavors is key!
- Batch Cooking & Prep-Ahead: The filling can be made a day in advance and stored in the refrigerator. This makes assembly on a busy weeknight a breeze! Just bring it to room temperature before stuffing.
- Adjust Spice Levels: Cajun seasoning blends can vary in heat, and cayenne is optional. Taste as you go and adjust the spice to your preference.
- Consider Blanching (Optional): If you prefer very tender cabbage leaves that are easier to work with, you can briefly blanch the whole cabbage heads in boiling water for about 5-7 minutes before coring and stuffing. This step is usually more common for traditional rolled cabbage, but can be done here too for extra tenderness.
How to Store Keto Cajun Shrimp & Sausage Stuffed Cabbage
Got leftovers? Lucky you! This dish is just as delicious the next day.
- Refrigeration: Store any leftover stuffed cabbage in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: To reheat, you can either pop individual portions in the microwave until heated through, or place the wedges in an oven-safe dish, cover loosely with foil, and warm at 350°F (175°C) until hot.
- Freezing: This recipe freezes beautifully! Once cooked and cooled completely, slice the stuffed cabbage into individual portions. Wrap each portion tightly in plastic wrap, then aluminum foil, or place in freezer-safe containers. It will keep well in the freezer for up to 2-3 months. When you’re ready to enjoy, thaw overnight in the refrigerator and then reheat as directed above. It’s a great way to meal prep for those busy days, similar to how you might manage freezing cabbage soup for future meals.
FAQs
Here are some common questions you might have about this delicious recipe:
Q: Can I make this dish completely dairy-free?
A: Absolutely! Simply omit the optional shredded mozzarella or cheddar cheese. The dish will still be incredibly flavorful without it.
Q: What kind of cabbage works best for stuffing?
A: Green cabbage is ideal for this recipe. Its leaves are sturdy enough to hold the filling yet become wonderfully tender when baked.
Q: Can I prepare the filling ahead of time?
A: Yes, you can! Cook the filling mixture (without stuffing the cabbage) and store it in an airtight container in the refrigerator for up to 2 days. When ready to bake, stuff the cored cabbage and proceed with the baking instructions.
Q: Is this recipe very spicy?
A: The spice level is adjustable! The Cajun seasoning provides a good base, and the cayenne pepper is optional. You can add more or less cayenne to suit your preference, or skip it entirely for a milder dish.
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Keto Cajun Shrimp & Sausage Stuffed Cabbage
Ingredients
Equipment
Method
- Step 1: Prepare Cabbage. Preheat your oven to 375°F (190°C). Carefully slice off the tops of your two green cabbages. Then, gently but firmly, core out the centers to create a deep hollow space for the filling. Rub the insides of your cabbages generously with olive oil (or butter), a good pinch of salt, and a dash of pepper. Place them in a baking dish.
- Step 2: Cook Filling. In a large skillet, heat your olive oil or bacon fat over medium heat. Add your chopped onion, red and green bell peppers, and minced garlic. Sauté until softened. Next, toss in your sliced smoked sausage and cook until nicely browned. Finally, add your peeled and deveined shrimp, along with the Cajun seasoning, paprika, garlic powder, cayenne (if using), and a little more salt and pepper to taste. Cook for just 2-3 minutes, stirring gently, until the shrimp turn pink and opaque.
- Step 3: Stuff Cabbage. Carefully spoon the shrimp and sausage mixture into each prepared cabbage. If using, sprinkle shredded mozzarella or cheddar cheese inside the cored cabbage before piling in the filling.
- Step 4: Bake. Cover your baking dish loosely with foil. Bake in your preheated oven for 40-50 minutes, or until the cabbage is fork-tender. Once tender, remove the foil and let it bake for an additional 10 minutes for a beautiful roasted finish.
- Step 5: Serve. Carefully remove the dish from the oven. Garnish with some freshly chopped parsley or sliced green onions, if desired. To serve, simply slice the stuffed cabbage into generous wedges. Serve hot and enjoy!
Notes
• Sausage Swap: Ground chicken, ground pork, chorizo, or ground beef can be used instead of smoked sausage.
• Protein Power: Double the sausage, or use cooked chicken breast, shredded pork, or a firm white fish if shrimp is not preferred.
• Veggie Boost: Add diced celery, sliced mushrooms, spinach, or finely diced jalapeño (seeds removed) to the filling.
• Cheesy Choices: Pepper jack, provolone, or sharp white cheddar can replace mozzarella/cheddar. Mix in 1-2 tbsp cream cheese for a creamier filling.
• Tomato Twist: Add a drained can of diced tomatoes to the filling for tang and moisture.
• Sauce It Up: Drizzle hot sauce, add a dollop of sour cream, or sprinkle extra Cajun seasoning before serving. Tips for Success:
• Don't Overcook the Shrimp: Add them at the very end of the filling preparation, just until they turn pink, to prevent them from becoming rubbery.
• Core Carefully: Take your time coring the cabbage to create a good cavity without tearing the outer leaves.
• Season as You Go: Remember to season the cabbage itself, not just the filling, for layered flavors.
• Batch Cooking & Prep-Ahead: The filling can be made a day in advance and stored in the refrigerator. Bring to room temperature before stuffing.
• Adjust Spice Levels: Taste and adjust Cajun seasoning and cayenne to your preference.
• Consider Blanching (Optional): For very tender cabbage leaves, briefly blanch whole cabbage heads in boiling water for 5-7 minutes before coring and stuffing. How to Store:
• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat individual portions in the microwave or place wedges in an oven-safe dish, covered loosely with foil, at 350°F (175°C) until hot.
• Freezing: Slice cooked and cooled cabbage into individual portions, wrap tightly in plastic wrap then foil, or place in freezer-safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.