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
Substitutions & Additions:
• 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.
• 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.