Keto Cajun Shrimp and Sausage Stuffed Cabbage

This keto Cajun shrimp and sausage stuffed cabbage is a bold, hearty, and low-carb comfort dish that delivers incredible flavor in every bite. The tender roasted cabbage acts as a natural bowl, filled with smoky sausage, juicy shrimp, and aromatic vegetables seasoned with spicy Cajun flavors. It’s an impressive yet easy dinner perfect for anyone following a keto or low-carb lifestyle.

Why You’ll Love This Recipe

  • Naturally low-carb and keto-friendly while still rich and satisfying
  • Packed with smoky Cajun flavor and protein from both shrimp and sausage
  • Easy to prepare with simple, everyday ingredients
  • A fun twist on traditional stuffed cabbage, using whole cabbage bowls
  • Impressive presentation for dinner guests or special meals
  • Customizable heat levels depending on your spice preference
  • Great for meal prep and reheats well without losing texture

Ingredients

For the Cabbage

  • 2 medium green cabbages
  • 2 tablespoons olive oil or butter
  • Salt and pepper, to taste

For the Filling

  • 12 oz smoked sausage (andouille or kielbasa), sliced
  • 1/2 lb shrimp, peeled and deveined
  • 1/2 cup onion, chopped
  • 1/2 cup bell peppers (red and green), diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or bacon fat
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup shredded mozzarella or cheddar (optional)

Directions

Step 1: Prepare the Cabbage Bowls

Preheat your oven to 375°F (190°C). Slice the tops off the cabbages and carefully remove the centers to create hollow bowls. Brush or rub the insides with olive oil, salt, and pepper. Place the cabbages in a baking dish.

Step 2: Cook the Vegetables

Heat olive oil or bacon fat in a skillet over medium heat. Add the chopped onion, diced bell peppers, and minced garlic. Sauté for 3–4 minutes, or until softened and fragrant.

Step 3: Brown the Sausage

Add the sliced smoked sausage to the skillet and cook until it begins to brown and crisp around the edges. This step deepens the smoky flavor of the filling.

Step 4: Add the Shrimp and Seasonings

Stir in the shrimp and season with Cajun seasoning, paprika, garlic powder, cayenne, and a pinch of salt and pepper. Cook for 2–3 minutes, just until the shrimp turn pink and opaque. Remove from heat.

Step 5: Stuff the Cabbage

Spoon the shrimp and sausage mixture evenly into each prepared cabbage. If using shredded cheese, sprinkle some inside before finishing with the filling for a gooey, melty center.

Step 6: Bake Until Tender

Cover the baking dish loosely with foil. Bake for 40–50 minutes, or until the cabbages are fork-tender. Remove foil and bake an additional 10 minutes to achieve a lightly roasted exterior.

Step 7: Serve

Garnish with fresh parsley or sliced green onions. Cut the cabbage into wedges and serve hot.

Tips for Best Results

  • Choose cabbages that are firm and medium-sized for more even roasting.
  • Use andouille sausage for a more authentic Cajun flavor.
  • Avoid overcooking the shrimp before baking—they will continue to cook in the oven.
  • If the cabbage releases moisture during baking, drain excess liquid before serving.
  • Add cheese only if you want extra richness; the recipe works perfectly without it.
  • For spicier flavor, increase cayenne or use a hot Cajun seasoning blend.

Variations & Substitutions

  • Low-Carb Variation: This dish is already keto-friendly, but you can reduce carbs further by removing bell peppers or using fewer onions.
  • Vegan Version: Replace sausage with vegan smoked sausage and shrimp with mushrooms or tofu, using vegan cheese if desired.
  • Mild Flavor: Omit the cayenne pepper and reduce Cajun seasoning.
  • Extra Protein: Add cooked shredded chicken or extra shrimp to the filling.
  • Cheesy Twist: Use sharp cheddar or pepper jack cheese inside the cabbage for extra richness and spice.

Serving Suggestions

  • Serve with a side of cauliflower rice or sautéed greens for a complete keto meal.
  • Pair with a simple garden salad or roasted asparagus.
  • Great for meal prep—slice and store individually for easy lunches.
  • Serve with an herbed yogurt or garlic mayo drizzle for added creaminess.

Storage & Reheating

  • Refrigerator: Store leftover cabbage wedges in an airtight container for up to 3 days.
  • Freezer: Freeze portions for 1–2 months, wrapped tightly to prevent freezer burn.
  • Reheating: Warm in a 350°F (175°C) oven for 10–12 minutes, or microwave in short intervals until heated through. For best results, reheat slowly to prevent overcooking the shrimp.

Nutrition Information

Per Serving (1/4 stuffed cabbage):

  • Calories: 420 kcal
  • Carbohydrates: 10g
  • Net Carbs: 7g
  • Protein: 28g
  • Total Fat: 30g
    • Saturated Fat: 11g
    • Polyunsaturated Fat: 2g
    • Monounsaturated Fat: 15g
    • Trans Fat: 0g
  • Cholesterol: 160mg
  • Sodium: 980mg
  • Potassium: 510mg
  • Fiber: 3g
  • Sugar: 4g
  • Vitamin A: 780 IU
  • Vitamin C: 39mg
  • Calcium: 120mg
  • Iron: 2.8mg

Nutritional values are approximate and may vary based on specific ingredients used.

FAQ

Can I make this recipe without shrimp?

Yes. You can double the sausage or replace the shrimp with chicken, tofu, or mushrooms.

How do I prevent the cabbage from becoming watery?

Make sure to roast it uncovered for the final 10 minutes and pour out any excess liquid from the baking dish before serving.

Can I prepare the filling ahead of time?

Absolutely. You can cook the filling up to 24 hours in advance and refrigerate it until ready to stuff and bake.

What is the best type of sausage to use?

Smoked andouille gives the most authentic Cajun flavor, but kielbasa works well for a milder version.

Do I have to use cheese?

No. The cheese is optional and the recipe is delicious without it, especially if you prefer a lighter or dairy-free meal.

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