Keto Cajun Shrimp & Sausage Stuffed Cabbage
Ingredients
Cabbage
- 2 medium green cabbages
- 2 tbsp olive oil or butter
- Salt & pepper
Filling
- 12 oz smoked sausage (andouille or kielbasa), sliced
- 1/2 lb shrimp, peeled & deveined
- 1/2 cup chopped onion
- 1/2 cup diced bell peppers (red & green)
- 2 cloves garlic, minced
- 2 tbsp olive oil or bacon fat
- 1 tsp Cajun seasoning
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne (optional)
- 1/2 cup shredded mozzarella or cheddar (optional)
- Parsley or green onions, for garnish
Instructions
- Prep cabbage bowls: Heat oven to 375°F (190°C). Slice off tops; core gently to make cavities. Rub inside with oil, salt, and pepper. Set in a baking dish.
- Cook filling: Heat oil/fat in a skillet. Sauté onion, peppers, and garlic until softened. Add sausage; brown. Add shrimp and seasonings; cook 2–3 minutes until shrimp turn pink. Adjust salt and pepper.
- Stuff: Spoon filling into cabbages. Add cheese inside (if using) for extra gooeyness.
- Bake: Cover loosely with foil and bake 40–50 minutes until cabbage is tender. Uncover and bake 10 minutes more to caramelize edges.
- Serve: Garnish with parsley or green onions. Slice into wedges and enjoy hot.
Keto Notes & Swaps
- Keep it low-carb: Choose sausage with ≤2g carbs per link; avoid added sugars.
- Spice level: Dial cayenne up or down; add a squeeze of lemon for brightness.
- Dairy-free: Skip cheese; finish with avocado oil mayo drizzle or dairy-free aioli.
- Meal prep: Assemble a day ahead; bake when ready. Leftovers reheat well in a 350°F (175°C) oven for 10–12 minutes.
Nutrition (per serving)
Calories: ~420 · Net Carbs: ~7g · Protein: ~28g · Fat: ~30g
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