Keto Cajun Shrimp & Sausage Stuffed Cabbage

Ingredients

For the cabbage:

• 1 large head of green cabbage
• Salt, for boiling water

For the filling:

• 1 lb (450 g) raw shrimp, peeled, deveined, and chopped
• ½ lb (225 g) smoked sausage or andouille sausage, sliced or diced
• 2 tbsp butter or olive oil
• 1 small onion, finely chopped
• 1 small green bell pepper, diced
• 1 small red bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp Cajun seasoning (adjust to taste)
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper (optional, for heat)
• Salt and pepper, to taste
• 4 oz (115 g) cream cheese, softened
• ½ cup shredded mozzarella or Monterey Jack cheese
• ¼ cup heavy cream
• 1 tbsp chopped fresh parsley (optional)

For topping:

• ½ cup shredded cheese (mozzarella, cheddar, or a blend)
• Extra Cajun seasoning for garnish

Instructions

1. Prepare the cabbage:
   
   • Bring a large pot of salted water to a boil.
   • Carefully remove 10–12 cabbage leaves from the head.
   • Boil the leaves for about 3–4 minutes until softened. Drain and set aside to cool.
2. Make the filling:
   
   • In a large skillet, heat butter or oil over medium heat.
   • Add sausage slices and cook until lightly browned, about 3 minutes.
   • Add onion, bell peppers, and garlic. Sauté until soft and fragrant, about 4–5 minutes.
   • Stir in the chopped shrimp and cook until just pink, about 2 minutes.
   • Add Cajun seasoning, smoked paprika, cayenne, salt, and pepper. Mix well.
   • Stir in cream cheese until melted and smooth.
   • Add shredded cheese and heavy cream, stirring until creamy.
   • Remove from heat and let cool slightly before filling the cabbage leaves.
3. Assemble the rolls:
   
   • Place a cabbage leaf on a flat surface. Spoon about 2–3 tablespoons of filling into the center.
   • Roll the leaf around the filling, folding in the sides as you go.
   • Repeat with remaining leaves and filling.
4. Bake:
   
   • Preheat oven to 375°F (190°C).
   • Arrange the rolls in a lightly greased baking dish.
   • Sprinkle with extra shredded cheese and a pinch of Cajun seasoning.
   • Cover with foil and bake for 20 minutes.
   • Remove foil and bake an additional 5–10 minutes, until bubbly and golden on top.
5. Serve:
   
   • Garnish with parsley and a squeeze of lemon juice if desired.
   • Serve hot and enjoy the spicy, creamy Cajun goodness!

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Tips & Variations

• For extra heat, add diced jalapeño or more cayenne.
• You can use cauliflower rice in the filling if you want more texture.
• Store leftovers in the fridge for up to 3 days or freeze up to 2 months.