33g Protein Cajun Shrimp & Sausage Stuffed Cabbage transforms a whole cabbage into edible bowls filled with juicy Cajun-seasoned shrimp, smoked turkey sausage, colorful peppers, onions, and cauliflower rice. Roasted until tender and served with flavorful pan juices, this dish is naturally low in carbs, high in protein, and packed with bold Louisiana-inspired flavors.

Yield: 4 servings

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour 5 minutes

Ingredients
Cabbage Bowls
1 large green cabbage
1 tbsp extra-virgin olive oil
½ tsp sea salt
½ tsp black pepper


Cajun Protein Filling
12 oz (340 g) raw large shrimp, peeled and deveined
12 oz (340 g) smoked turkey sausage, sliced into thick rounds
1 cup cauliflower rice
1 small red bell pepper, diced
1 small green bell pepper, diced
½ small yellow onion, diced
2 cloves garlic, minced
1 tbsp olive oil


Cajun Seasoning
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp dried thyme
½ tsp cayenne pepper (adjust to taste)
½ tsp black pepper
1 tsp sea salt


Baking Sauce
¾ cup low-sodium chicken broth
2 tbsp tomato paste
1 tbsp fresh lemon juice
1 tsp Worcestershire sauce
½ tsp smoked paprika
Garnish
Fresh parsley, chopped
Green onions, sliced
Lemon wedges


Instructions
Step 1: Prepare the Cabbage

Preheat the oven to 375°F (190°C).

Remove the core from the cabbage and carefully cut it into 4 thick rounds, about 2 inches thick, keeping each round intact.

Using a spoon, gently hollow out the center of each round, leaving a sturdy border to create cabbage “bowls.” Reserve the removed cabbage and finely chop it for the filling.

Brush the cabbage rounds with olive oil and season lightly with salt and pepper.

Arrange them in a 9×13-inch baking dish.

Step 2: Cook the Filling

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Cook the sliced turkey sausage for 3–4 minutes until lightly browned.

Add the onion, garlic, diced bell peppers, chopped reserved cabbage, and cauliflower rice. Sauté for 5–6 minutes until the vegetables soften.

Season with the Cajun seasoning blend and stir well.

Add the shrimp and cook for 2–3 minutes, just until they begin to turn pink. Remove from the heat.

Step 3: Fill the Cabbage

Spoon the shrimp and sausage mixture generously into the center of each cabbage round, mounding it slightly to match the look in the picture.

Step 4: Prepare the Sauce

Whisk together:

Chicken broth
Tomato paste
Lemon juice
Worcestershire sauce
Smoked paprika

Pour the sauce around the cabbage rounds in the baking dish without pouring it over the filling.

Step 5: Bake

Cover the dish loosely with foil and bake for 25 minutes.

Remove the foil and continue baking for 10–15 minutes, until the cabbage is tender and the shrimp are fully cooked.

Spoon some of the flavorful pan juices over each cabbage round before serving.

Approximate Nutrition (Per Serving)
Calories: 360
Protein: 33 g
Carbohydrates: 11 g
Fiber: 4 g
Net Carbs: 7 g
Fat: 18 g
Optional Add-Ins

Customize your stuffed cabbage with:

Chopped celery
Diced zucchini
Fresh spinach
Mushrooms
Pepper Jack cheese
Parmesan cheese
Fresh thyme or basil
Hot sauce for extra heat
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze the cooked filling separately for up to 2 months. Fresh cabbage maintains the best texture when prepared just before baking.


Tips to Match the Picture
Slice the cabbage into thick, even rounds so they stay intact during baking.
Brown the turkey sausage before combining it with the vegetables for deeper flavor and the caramelized appearance shown.
Use large shrimp and place a few on top of each stuffed cabbage round before baking so they’re visible, just like in the picture.
Keep the bell peppers slightly crisp to preserve their bright red and green color.
Bake with a shallow layer of broth in the dish to create flavorful pan juices while allowing the tops to lightly roast rather than steam.