Roasted Cajun Shrimp & Smoked Sausage Stuffed Cabbage
Yield: 4 servings (8 cabbage cups)
Prep Time: 20 minutes
Cook Time: 40-45 minutes
Ingredients
For the Cabbage
- 1 large green cabbage
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Shrimp & Sausage Filling
- 1 pound large shrimp (peeled and deveined)
- 12 ounces smoked sausage or andouille sausage, sliced into ¼-inch rounds
- 3 tablespoons butter
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- ½ cup onion, finely diced
- ¼ cup celery, diced
- ¼ cup red bell pepper, diced
- 2 green onions, sliced
Cajun Seasoning
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
Garlic Butter Sauce
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- ¼ cup chicken broth
- 1 teaspoon Worcestershire sauce
- Optional: ½ teaspoon hot sauce
- Chopped parsley for garnish
Instructions
1. Prepare the cabbage
- Preheat oven to 400°F (200°C).
- Remove the outer leaves.
- Cut the cabbage into 8 thick wedges while keeping the core attached.
- Carefully trim just enough core so each wedge opens slightly like a bowl.
- Brush with olive oil.
- Season with salt and pepper.
- Roast for 20 minutes until slightly browned.
2. Season the shrimp
Pat shrimp dry.
Toss with:
- 1 tablespoon olive oil
- Half of the Cajun seasoning
Set aside.
3. Brown the sausage
Heat a large skillet over medium-high heat.
Cook sausage for 4–5 minutes until browned.
Remove from pan.
4. Cook vegetables
Reduce heat to medium.
Add:
- Butter
- Onion
- Celery
- Bell pepper
Cook 4 minutes.
Add garlic.
Cook 30 seconds.
5. Cook shrimp
Increase heat slightly.
Cook shrimp 1–2 minutes per side.
Do not overcook.
Return sausage to skillet.
Add:
- Remaining Cajun seasoning
- Green onions
Mix well.
6. Make garlic butter sauce
In a small saucepan combine:
- Butter
- Garlic
- Chicken broth
- Worcestershire
- Lemon juice
- Hot sauce (optional)
Simmer 2–3 minutes.
7. Assemble
Remove cabbage from oven.
Use tongs to gently separate the center leaves to form a cup.
Fill generously with:
- Sausage
- Shrimp
- Vegetables
Pour garlic butter sauce over everything.
8. Final roast
Bake another 10–15 minutes until bubbling and lightly caramelized.
Garnish with parsley.
Serve immediately.
Chef’s Tips
- Don’t overcook shrimp or they’ll become rubbery.
- Roast the cabbage first to remove excess moisture.
- Use andouille sausage for a spicier, smokier flavor.
- Add grated Parmesan during the final bake for a cheesy crust.
- Finish with fresh lemon juice for brightness.
Storage
Refrigerator: 3 days
Freezer: Not recommended (shrimp texture may suffer)
Reheat: Bake at 350°F for 10–15 minutes or microwave until hot.
Approximate Nutrition (Per Serving)
- Calories: 470
- Protein: 31 g
- Fat: 34 g
- Carbohydrates: 13 g
- Fiber: 5 g
- Sugars: 7 g
- Sodium: 1,180 mg
Values vary depending on the sausage and butter used.
Nutrition Notes
This recipe is:
- High in protein
- Low in refined carbohydrates
- Naturally gluten-free if using gluten-free sausage and Worcestershire sauce
- Keto-friendly with an appropriate sausage and no added sugar
- Rich in vitamins C and K from cabbage
Common Q&A
Q: Can I use frozen shrimp?
Yes. Thaw completely and pat dry before seasoning to avoid excess moisture.
Q: What sausage works best?
Andouille, smoked kielbasa, Cajun smoked sausage, or turkey smoked sausage all work well.
Q: Can I make it ahead?
Yes. Roast the cabbage and prepare the filling up to 1 day ahead. Assemble and bake just before serving.
Q: Can I use red cabbage?
You can, but green cabbage becomes more tender and sweeter when roasted.
Q: Is it spicy?
Mild to medium. Reduce or omit the cayenne and hot sauce for a milder version.
Q: Can I add cheese?
Yes. Parmesan, mozzarella, Monterey Jack, or pepper jack are excellent additions.
Q: What sides pair well with this dish?
Steamed rice, mashed potatoes, crusty bread, roasted vegetables, or cauliflower rice for a lower-carb option.
Q: How do I keep the cabbage together?
Leave part of the core attached when cutting the wedges. It helps hold the leaves together while roasting.
Q: Can I substitute another protein?
Yes. Chicken, crab, crawfish, or all shrimp are delicious alternatives.
Q: How do I know the shrimp are done?
They turn opaque and pink and curl into a loose “C” shape. If they curl tightly into an “O,” they’re likely overcooked.
