Cajun Shrimp & Sausage Stuffed Cabbage
Cajun Shrimp & Sausage Stuffed Cabbage
Ingredients (4 servings)
For the cabbage:
2 medium green cabbages
2 tbsp olive oil or butter
Salt & pepper, to taste
For the filling:
12 oz smoked sausage (andouille or kielbasa), sliced
½ lb shrimp, peeled & deveined
½ cup onion, chopped
½ cup bell peppers (red & green), diced
2 cloves garlic, minced
2 tbsp olive oil or bacon fat
1 tsp Cajun seasoning
½ tsp paprika
½ tsp garlic powder
¼ tsp cayenne (optional, for spice)
½ cup shredded mozzarella or cheddar (optional, for extra gooeyness)
Instructions
Prepare the cabbage bowls:
Preheat oven to 375°F (190°C).
Slice off the tops of the cabbages and carefully core out the centers to make room for stuffing.
Rub insides with olive oil, salt, and pepper. Place in a baking dish.
Cook the filling:
In a skillet, heat olive oil or bacon fat.
Sauté onion, peppers, and garlic until softened.
Add sausage slices and cook until browned.
Toss in shrimp, season with Cajun seasoning, paprika, garlic powder, cayenne, salt & pepper.
Cook until shrimp turn pink (2–3 minutes).
Stuff the cabbages:
Spoon shrimp & sausage mixture into each cabbage.
If using cheese, sprinkle inside before finishing with filling.
Bake:
Cover dish loosely with foil. Bake for 40–50 minutes, until cabbage is tender.
Remove foil, bake an additional 10 minutes for a roasted finish.
Serve:
Garnish with parsley or green onions.
Slice wedges out of the cabbage bowls and enjoy hot.
This Cajun Shrimp & Sausage Stuffed Cabbage recipe is a wonderful way to enjoy a fusion of bold Cajun flavors with the healthful benefits of cabbage. When I prepared this dish, I appreciated how the cabbage bowls serve as both a container and a tasty complement, gently absorbing the rich juices from the sausage and shrimp filling. One tip I found useful is to lightly blanch the cabbage before coring it. This softens the leaves, making it easier to hollow them out and prevents cracking during baking. Using smoked andouille sausage added a smoky depth that paired beautifully with the tender shrimp, while the combination of paprika, garlic powder, and a hint of cayenne created just the right kick of spice. I also experimented by adding a bit of shredded mozzarella inside the cabbage before stuffing, which melted beautifully, offering a gooey texture that elevated the dish further. Baking the stuffed cabbage covered helped keep the moisture in, but uncovering it for the final minutes gave a delightful roasted finish that enhanced the flavors and texture. This recipe is versatile and perfect for family dinners or entertaining guests looking for something unique and flavorful. Pair it with a side of rice or crusty bread to soak up the savory juices. Don't forget to garnish with fresh parsley or green onions for a pop of color and freshness. Overall, this dish balances hearty ingredients and aromatic Cajun spices in a comforting and visually appealing presentation.