KETO CAJUN SHRIMP & SAUSAGE STUFFED CABBAGE

A delicious low-carb comfort food packed with juicy shrimp, smoky sausage, bold Cajun seasoning, and tender cabbage leaves. This flavorful stuffed cabbage is easy to prepare, satisfying, and perfect for a keto-friendly dinner!

INGREDIENTS

FOR THE CABBAGE

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

FOR THE FILLING

• 12 oz smoked sausage, sliced
• 1/2 lb shrimp, peeled and deveined
• 1 small onion, finely chopped
• 1 small bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon Cajun seasoning
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 2 tablespoons cream cheese
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon olive oil or butter

INSTRUCTIONS

1. PREPARE THE CABBAGE

Bring a large pot of salted water to a boil. Carefully remove the outer leaves from the cabbages and blanch them in the boiling water for 2–3 minutes, or until softened and flexible.

Transfer the cabbage leaves to a bowl of ice water to stop the cooking process. Drain and gently pat dry. Trim the thick center vein from each leaf to make rolling easier.

2. MAKE THE FILLING

Heat olive oil or butter in a large skillet over medium heat. Add the sliced smoked sausage and cook for 3–4 minutes until lightly browned.

Add the chopped onion and bell pepper. Cook until softened, then stir in the minced garlic and cook for another 30 seconds.

Add the shrimp, Cajun seasoning, smoked paprika, and black pepper. Cook for 2–3 minutes, just until the shrimp turn pink and are cooked through. Do not overcook the shrimp.

Remove the skillet from the heat and stir in the cream cheese until smooth. Add the shredded mozzarella, cheddar cheese, and fresh parsley. Mix everything together until well combined.

3. STUFF THE CABBAGE LEAVES

Place one cabbage leaf on a clean surface. Spoon a generous amount of the Cajun shrimp and sausage filling into the center.

Fold the sides of the cabbage leaf inward, then roll it tightly like a burrito. Repeat with the remaining cabbage leaves and filling.

4. BAKE

Preheat your oven to 375°F (190°C).

Lightly grease a baking dish with olive oil or butter and arrange the stuffed cabbage rolls seam-side down.

Cover the dish with foil and bake for 25–30 minutes. Remove the foil during the last 5–10 minutes of baking to allow the tops to become lightly golden and bubbly.

5. SERVE

Let the stuffed cabbage rolls rest for 5 minutes before serving. Garnish with fresh parsley and a sprinkle of Cajun seasoning for extra flavor.

Serve hot with a creamy Cajun dipping sauce or a simple green salad for a delicious keto-friendly meal.

TIPS

• Choose large cabbage leaves so they are easier to fill and roll.
• Use freshly peeled and deveined shrimp for the best flavor.
• Avoid overcooking the shrimp before baking because they will continue cooking in the oven.
• For extra spice, add a pinch of cayenne pepper or red pepper flakes.
• You can substitute smoked sausage with andouille sausage for an even bolder Cajun flavor.
• Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently before serving.

Enjoy these cheesy, smoky, and flavorful Keto Cajun Shrimp & Sausage Stuffed Cabbage Rolls!