Shrimp & Sausage Stuffed Cabbage Cups

Sweet, smoky, and seriously satisfying — these Shrimp & Sausage Stuffed Cabbage Cups turn humble cabbage into edible little bowls of flavor. Tender caramelized cabbage cups cradle juicy shrimp, smoky sausage, and sauteed peppers and onions, all finished with fresh herbs. Low-carb, high-flavor, and impressive enough for guests.

Ingredients

• 1 large head green cabbage (12–14 outer leaves intact)
• 1 lb large shrimp, peeled and deveined
• 8 oz smoked sausage (andouille or kielbasa), sliced into half-moons
• 2 tbsp olive oil, divided
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp Cajun seasoning
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/4 cup chicken broth
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• Lemon wedges, for serving

Instructions

1. Prep the cabbage cups: Bring a large pot of salted water to a boil. Blanch 12 large cabbage leaves for 2 minutes until pliable. Drain, pat dry, and trim the thick center ribs so the leaves lie flat.
2. Sear the sausage: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Brown the sausage slices 3–4 minutes until caramelized at the edges. Remove and set aside.
3. Cook the shrimp: In the same skillet, add the shrimp with smoked paprika, Cajun seasoning, salt, and pepper. Sear 1–2 minutes per side until just pink. Remove and set aside.
4. Saute the vegetables: Add the remaining 1 tbsp olive oil, then the peppers and onion. Cook 4–5 minutes until softened and lightly charred. Stir in the garlic and cook 30 seconds.
5. Combine the filling: Return the sausage and shrimp to the skillet. Pour in the chicken broth and toss everything together for 1–2 minutes until glossy.
6. Fill the cups: Arrange the cabbage leaves cupped-side up on a platter or baking sheet. Spoon the hot shrimp and sausage mixture generously into each leaf.
7. Warm through (optional): For extra-caramelized edges, broil the filled cups 2–3 minutes until the cabbage edges char lightly.
8. Garnish and serve: Sprinkle with fresh parsley and thyme, and serve warm with lemon wedges.

Pro tip: Don’t overfill the leaves — 2–3 tablespoons of filling per cup keeps them neat, easy to pick up, and perfectly balanced in every bite.

Estimated nutrition per serving: 420 calories (est.)