Keto Cajun Shrimp & Sausage Stuffed Cabbage

Low-carb comfort meets bold Southern flavor in this one-pan keto masterpiece. Tender cabbage halves are hollowed into bowls and filled with a spicy, smoky mixture of andouille sausage, plump shrimp, bell peppers, onions, and Cajun spices—then baked until golden and tender. Topped with melted cheese for extra indulgence, this dish is hearty, flavorful, and perfect for meal prep or weeknight dinners.

Why You’ll Love This Recipe

This isn’t just another stuffed vegetable—it’s Cajun soul food made keto-friendly. With rich layers of spice, smoke, and seafood, every bite delivers the bold taste of New Orleans without the carbs. The cabbage becomes buttery-soft as it bakes, while the filling stays juicy and aromatic. It’s satisfying enough to stand alone, yet elegant enough to serve guests.

Perfect for:

• Keto, low-carb, or gluten-free diets
• Weeknight dinners under 60 minutes
• Meal prep (tastes even better the next day!)
• Fans of gumbo, jambalaya, or Creole flavors

Ingredients (Serves 4)

For the Cabbage Bowls

• 2 medium green cabbages (about 1½ lbs each)
• 2 tbsp olive oil or butter (for brushing)
• Salt and black pepper, to taste

For the Cajun Filling

• 12 oz (340g) smoked sausage, sliced (andouille or kielbasa preferred)
• ½ lb (225g) large shrimp, peeled and deveined
• ½ cup onion, finely chopped
• ½ cup bell peppers (mix red and green), diced
• 2 cloves garlic, minced
• 2 tbsp olive oil or bacon fat (adds depth)
• 1 tsp Cajun seasoning (homemade or store-bought)
• ½ tsp paprika
• ½ tsp garlic powder
• ¼ tsp cayenne pepper (optional—for heat)
• Salt and pepper, to taste

Optional Finish

• ½ cup shredded mozzarella or cheddar cheese (melty, creamy bonus)
• Fresh parsley or green onions, chopped (for garnish)

Step-by-Step Instructions

1. Preheat Oven & Prep Cabbage

• Preheat oven to 375°F (190°C).
• Remove outer leaves from cabbages if wilted. Slice off about ½ inch from the top of each.
• Carefully core out the center using a sharp knife, creating a bowl shape (~3-inch diameter). Save removed leaves for soup or stir-fry.
• Lightly brush insides with olive oil and season with salt and pepper.
• Place cabbages snugly in a 9×13-inch baking dish or deep oven-safe skillet.

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

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.

Allergy Information

Contains: shellfish (shrimp), dairy (if cheese used), wheat (in some sausages).
Gluten-free option: Use certified GF sausage and verify labels.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed meats, cheeses, and seasoning blends.

Nutrition Facts (Per Serving – Approximate, without cheese)

• Calories: 380
• Fat: 26g
• Saturated Fat: 8g
• Carbohydrates: 12g
• Fiber: 5g
• Net Carbs: 7g
• Sugar: 6g
• Protein: 28g
• Sodium: 880mg

These cabbage boats don’t shout. They emerge golden from the oven, bubbling and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with shrimp, spice, and someone who says, “Let’s make it together.”