2. Cook the Filling
In a large skillet over medium-high heat:
Heat 2 tbsp olive oil or bacon fat.
Add onion and bell peppers; sauté 4–5 minutes until soft.
Stir in garlic and cook 30 seconds until fragrant.
Add sausage slices and cook 5–6 minutes, stirring occasionally, until browned and heated through.
Push mixture to one side. Add shrimp, then sprinkle with Cajun seasoning, paprika, garlic powder, cayenne, salt, and pepper.
Cook 2–3 minutes, tossing often, until shrimp turn pink and opaque.
Remove from heat.
3. Stuff the Cabbage
Divide the hot filling evenly among the cabbage bowls, packing it in gently.
If using cheese, sprinkle half inside each cavity before adding filling, then top with more after stuffing.
4. Bake Until Tender
Cover dish loosely with foil to trap steam and soften cabbage.
Bake 40–50 minutes, until cabbage is fork-tender and edges are slightly caramelized.
Remove foil and bake 10 minutes more for a roasted, golden finish.
Check at 40 mins —cooking time varies by cabbage size.
5. Serve & Garnish
Let rest 3–5 minutes before slicing.
Use a sharp knife to cut into wedges like a pie, or scoop out portions with a spoon.
Garnish with fresh parsley or green onions.
Serve hot as a full meal or pair with:
Cauliflower rice
Garlic butter broccoli
A crisp green salad
You Must Know
Choose firm cabbages —they hold their shape better when hollowed.
Use smoked sausage with flavor —andouille adds heat; kielbasa brings savoriness.
Don’t skip resting —hot filling settles and avoids burns.
Tastes better the next day! Reheats beautifully in oven or air fryer.
Freezer-friendly —cool completely and freeze before or after baking.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in oven at 350°F for 12–15 minutes (best texture). Microwave works but may soften crust.
Freeze for up to 3 months —thaw overnight before reheating.
Ingredient Substitutions
Smoked sausage
Chorizo, chicken sausage, or turkey bacon bits
Adjust spice level
Shrimp
Chicken, scallops, or mushrooms
For different proteins
Bell peppers
Zucchini, celery, or poblano peppers
Seasonal swaps
Cheese
Omit or use pepper jack
For dairy-free or extra kick
Cajun seasoning
Homemade blend (paprika, garlic, onion, cayenne, oregano, thyme)
Control salt and heat
Serving Suggestions
Serve family-style right in the pan.
Great for potlucks—bring the whole dish!
Double the batch and freeze half for future comfort.
Pack in lunchboxes (reheat safely).
Cultural Context
Inspired by Creole cuisine and keto kitchen creativity, this recipe blends the bold flavors of Louisiana with modern low-carb living. Found at weeknight tables, health-focused gatherings, and creative kitchens alike, it proves that comfort food doesn’t have to come with carbs.
Pro Tips
Double the recipe? Yes—perfect for feeding a crowd.
Want more heat? Add hot sauce or extra cayenne to the filling.
Make ahead: Assemble unbaked cabbages and refrigerate overnight. Bake when ready.
Label your dish: People will ask for the recipe.
Say “ready?” before serving —it’s part of the ritual.
Frequently Asked Questions
Q: Can I make mini versions?
A: Absolutely! Use smaller cabbage heads or halve them vertically.
Q: Why did my cabbage fall apart?
A: Likely overbaked or too thin-walled. Choose dense cabbages and check early.
Q: Is this gluten-free?
A: Yes—if using GF-certified sausage and seasoning.
Q: Can I cook it in a slow cooker?
A: Yes! Place stuffed cabbages in crockpot, cover, and cook on LOW 6–8 hours.
Q: Can I air fry individual portions?
A: Yes! Air fry at 375°F for 10–12 mins, turning halfway.
