Keto Cajun Shrimp & Sausage Stuffed Cabbage

Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 1 hour 25 minutes
Intensity: Moderate. This recipe requires a few steps (blanching cabbage, mixing fillings, rolling), but none of them are technically difficult. It’s a great “weekend project” meal.

Low-Carb & Keto Friendly: Traditional recipes use rice as a binder. Here, finely chopped shrimp acts as a binder while adding moisture and incredible flavor, keeping the net carbs impressively low.
Bold Flavor Profile: The “holy trinity” of Cajun cooking (onion, bell pepper, celery) combines with andouille sausage and Cajun seasoning for a deep, savory, and spicy profile that permeates every bite.
Meal Prep Hero: These rolls taste even better the next day as the flavors meld. Make a batch on Sunday for easy lunches or dinners throughout the week.
Nutrient-Dense: Packed with lean protein from the shrimp, healthy fats, and fiber from the cabbage.

1 large head of green cabbage (about 2.5–3 lbs)
1 lb large raw shrimp, peeled and deveined
12 oz andouille sausage, (or smoked sausage), finely diced
½ cup celery, finely diced
½ cup green bell pepper, finely diced
¼ cup yellow onion, finely diced
2 cloves garlic, minced
1 large egg
2 tbsp fresh parsley, chopped
1½ tbsp Cajun seasoning (look for a brand without added sugar; adjust to taste)
1 tsp smoked paprika
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil or avocado oil (for sautéing)

1 can (15 oz) crushed tomatoes (look for “no salt added” if watching sodium)
1 can (8 oz) tomato sauce
½ tsp Cajun seasoning
¼ tsp xanthan gum (optional, for thickening)
1 cup low-sodium beef or chicken broth

Bring a large pot of salted water to a boil.
Carefully cut the core out of the cabbage using a sharp knife.
Place the whole head of cabbage into the boiling water, core-side down. Cook for 2-3 minutes. As the outer leaves become tender and pliable, use tongs to peel them off one by one. You should get about 10-12 large leaves. Place the softened leaves on a paper towel-lined baking sheet to cool and drain. If the inner leaves are still too firm, return the remaining cabbage head to the pot for another minute or two.

While the cabbage cools, prepare the filling. Place the peeled and deveined shrimp in a food processor. Pulse 8-10 times until the shrimp is finely chopped but not a complete paste. (If you don’t have a food processor, you can hand-chop them into small pieces).
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced andouille sausage and cook for 3-4 minutes until it starts to brown and render its fat.
Add the celery, bell pepper, and onion (the “holy trinity”) to the skillet with the sausage. Sauté for 4-5 minutes until the vegetables have softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Remove the skillet from the heat and let it cool slightly.
In a large mixing bowl, combine the finely chopped shrimp, the cooked sausage and vegetable mixture, the egg, fresh parsley, 1½ tbsp Cajun seasoning, smoked paprika, salt, and pepper. Mix with your hands or a spatula until thoroughly combined.

Preheat your oven to 350°F (175°C).
Lay a cabbage leaf on a cutting board. If the thickest part of the stem is very thick and rigid, shave it down slightly with a vegetable peeler or make a small, shallow V-shaped cut to remove the raised part of the rib. This makes rolling easier.
Place about ⅓ cup of the filling near the stem end of the leaf.
Fold the sides of the leaf over the filling, then roll it up from the stem end, tucking it tightly as you go, like a burrito. Place the roll, seam-side down, in a large 9×13 baking dish. Repeat with the remaining leaves and filling.

In a medium bowl or large measuring cup, whisk together the crushed tomatoes, tomato sauce, beef broth, and remaining ½ tsp of Cajun seasoning. If you want a slightly thicker sauce, whisk in the xanthan gum slowly to prevent clumps.
Pour the sauce evenly over and around the cabbage rolls in the baking dish.
Cover the dish tightly with foil.
Bake for 50-60 minutes, or until the cabbage is tender and the filling is cooked through.
Let the dish rest for 10 minutes before serving. Garnish with additional fresh parsley.

Don’t Overcook the Cabbage: You only want the leaves pliable enough to roll. Overcooking will make them mushy and prone to tearing.
Customize the Heat: Love it spicy? Use hot andouille sausage and add a pinch of cayenne pepper to the filling. For a milder version, use regular smoked sausage and reduce the Cajun seasoning to 1 tablespoon.
Make it Dairy-Free: This recipe is naturally dairy-free as written. Just double-check your sausage ingredients.
Serving Suggestions: Serve these rolls with a side of cauliflower rice to soak up the extra sauce, or a simple side salad with a creamy ranch or blue cheese dressing to cool down the Cajun spice.

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: These freeze beautifully. Place cooled rolls and sauce in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop in a covered skillet over medium-low heat, or in the microwave until warmed through.

(Per Serving: 2 rolls, based on 4 servings total)

(Nutrition is an estimate and will vary based on the specific brands of sausage, Cajun seasoning, and tomato products used.)