Why You’ll Love This Recipe
Keto Cajun Shrimp & Sausage Stuffed Cabbage is a hearty, flavorful dish that takes classic stuffed cabbage rolls and gives them a low-carb, Cajun-inspired twist. Instead of traditional rice, the filling combines juicy shrimp, smoky sausage, spices, and low-carb vegetables, all wrapped in tender cabbage leaves and baked in a light tomato sauce. The result is a dish that’s both comforting and keto-friendly, packed with protein and bold Cajun flavors.
What I love most about this recipe is its versatility. I once added a little cauliflower rice to the filling, and it gave the rolls a satisfying texture while keeping them keto-friendly. Whether you’re following a low-carb lifestyle or just looking for a delicious and unique dinner, this dish brings a taste of Louisiana right to your table.
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Keto Cajun Shrimp & Sausage Stuffed Cabbage
- Total Time: 1 hr
- Yield: 6 servings
Description
Keto Cajun Shrimp & Sausage Stuffed Cabbage is a low-carb, flavor-packed dish featuring tender cabbage leaves filled with a spicy Cajun shrimp and sausage mixture, then baked in a creamy tomato sauce. It’s a hearty, satisfying keto-friendly meal with a Southern twist.
Ingredients
- 1 large head of green cabbage
- 1 lb large shrimp, peeled and deveined, chopped
- 12 oz smoked sausage, sliced and halved
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 2 tsp Cajun seasoning
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper (optional, for extra heat)
- 1 (14 oz) can diced tomatoes
- 1/2 cup heavy cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Carefully peel off 10–12 cabbage leaves and blanch them for 2–3 minutes until softened. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté onion, bell pepper, and garlic until softened.
- Add sausage and cook for 3–4 minutes until browned. Stir in chopped shrimp and cook until just pink. Season with Cajun seasoning, paprika, cayenne, salt, and pepper.
- Stir in diced tomatoes and heavy cream. Simmer for 5 minutes until slightly thickened.
- Place a cabbage leaf on a flat surface, add a spoonful of the shrimp-sausage mixture, and roll tightly, tucking in sides. Repeat with remaining leaves.
- Arrange rolls seam-side down in a greased baking dish. Pour remaining sauce over the top.
- Sprinkle with mozzarella and Parmesan cheese. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
Notes
- For a lighter option, replace heavy cream with coconut cream.
- You can make the filling ahead of time and assemble just before baking.
- Serve with a side salad or cauliflower rice for a complete keto meal.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Category: Main Dish
- Method: Baked
- Cuisine: Cajun
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Green cabbage
Large leaves form the “wraps” for the rolls, becoming tender when boiled or steamed.
Shrimp
Peeled, deveined, and chopped for a juicy, protein-rich filling.
Smoked sausage (andouille or kielbasa)
Adds smoky, savory flavor with a Cajun kick.
Cauliflower rice (optional)
A low-carb substitute for rice that adds body to the filling.
Onion, bell pepper, and celery
The classic Cajun “holy trinity” of vegetables, finely diced for flavor.
Garlic
Enhances the savory depth of the filling.
Cajun seasoning
The spice blend that gives the rolls their bold, zesty flavor.
Egg
Helps bind the filling together.
Tomato sauce (sugar-free if keto)
Forms the light sauce for baking the stuffed cabbage.
Olive oil or butter
For sautéing the vegetables and proteins.
Salt and black pepper
Balances and enhances the flavors.
Fresh parsley
For garnish and a fresh finish.
Directions
Preheat oven to 375°F (190°C).
Bring a large pot of water to boil. Core the cabbage and carefully peel off 10–12 whole leaves. Blanch the leaves for 2–3 minutes until pliable, then drain and set aside.
In a skillet, heat olive oil over medium heat. Sauté onion, bell pepper, and celery until softened. Add garlic, shrimp, and sausage, cooking until shrimp just turns pink. Stir in cauliflower rice (if using), Cajun seasoning, and salt and pepper. Remove from heat, stir in beaten egg, and let cool slightly.
Lay a cabbage leaf flat, place a spoonful of filling in the center, fold the sides over, and roll tightly like a burrito. Place seam-side down in a greased baking dish. Repeat with remaining leaves and filling.
Pour tomato sauce evenly over the rolls. Cover with foil and bake for 30–35 minutes. Remove foil for the last 5 minutes for a slightly browned top.
Garnish with parsley and serve hot.
Equipment needed
- Large pot
- Skillet
- Mixing bowl
- Baking dish
- Sharp knife and cutting board
- Measuring spoons and cups
Servings and timing
This recipe makes about 6 servings. Preparation takes 25 minutes, baking requires 35 minutes, making the total time around 1 hour.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes, or microwave in short bursts. These rolls also freeze well—wrap tightly in foil and freeze for up to 2 months. Thaw overnight before reheating.
Variations and Customizations
Spicy Cajun Rolls
Add extra cayenne or hot sauce to the filling.
Cheesy Cajun Rolls
Mix shredded cheddar or pepper jack into the filling for a gooey center.
Seafood Medley
Use a mix of shrimp, crab, and scallops for a more luxurious filling.
Chicken & Shrimp Combo
Replace sausage with ground chicken for a leaner option.
Creamy Cajun Sauce
Serve the rolls with a drizzle of Alfredo sauce mixed with Cajun seasoning.
Tex-Mex Style
Swap Cajun seasoning for taco seasoning and use salsa instead of tomato sauce.
Bacon-Wrapped Rolls
Wrap each stuffed cabbage in bacon before baking for extra flavor.
No-Tomato Version
Skip the tomato sauce and bake with chicken broth and butter for a lighter option.
Vegetable Boost
Add chopped spinach or zucchini to the filling for extra nutrients.
Grilled Cabbage Rolls
Instead of baking, grill the stuffed cabbage on medium heat for smoky flavor.
FAQs
Can I make this without cauliflower rice?
Yes, the shrimp and sausage filling holds together fine without it.
What’s the best sausage for this recipe?
Andouille is traditional for Cajun flavor, but kielbasa works too.
Do I need to precook the shrimp?
Yes, sautéing them before rolling ensures they’re fully cooked.
Can I use red cabbage instead of green?
Yes, but green cabbage is more tender and traditional.
How do I keep the rolls from falling apart?
Blanch the cabbage until pliable and roll tightly, seam-side down.
Can I use pre-cooked shrimp?
Yes, but add them at the end of sautéing to avoid overcooking.
Can I make this ahead of time?
Yes, assemble the rolls, cover, and refrigerate up to 24 hours before baking.
Is this dish spicy?
It depends on your Cajun seasoning—adjust to taste.
Can I cook this in a slow cooker?
Yes, cook on low for 4–5 hours with the tomato sauce poured over.
What sides pair well with this?
A fresh green salad, roasted asparagus, or keto garlic bread.
Conclusion
Keto Cajun Shrimp & Sausage Stuffed Cabbage takes the classic comfort of stuffed cabbage and transforms it with bold Cajun flavors while keeping it low-carb. With juicy shrimp, smoky sausage, and a rich, zesty filling wrapped in tender cabbage leaves, this dish is hearty yet keto-friendly. Whether you’re meal-prepping or serving a special dinner, these stuffed rolls are a flavorful, satisfying option that everyone will love.
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