Keto Cajun Shrimp & Sausage Stuffed Cabbage

For the Filling:

1 lb raw shrimp (31/40 count), peeled, deveined, and chopped
12 oz Andouille sausage or other smoked sausage, casing removed and crumbled
2 tbsp avocado oil or olive oil, divided
1 small yellow onion, finely diced
1 celery stalk, finely diced
1 small green bell pepper, finely diced
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, drained well
2 tsp Cajun seasoning (like Slap Ya Mama or Tony Chachere’s), plus more to taste
1 tsp smoked paprika
½ tsp dried thyme
¼ tsp cayenne pepper (optional, for extra heat)
½ cup shredded Parmesan cheese (optional, for binding)
Salt and black pepper to taste
1 large egg (to help bind the filling)

For the Rolls & Sauce:

1. Prepare the Cabbage Leaves:

Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage.
Submerge the whole head in the boiling water. As the outer leaves soften and become pliable (after 2-3 minutes), carefully peel them off with tongs. Place them on a towel to cool. Repeat until you have 8-12 large, soft leaves.
Once cool, use a small knife to shave down the thick, tough center rib of each leaf to make them easier to roll.

2. Make the Filling:

In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the crumbled sausage and cook until browned. Remove with a slotted spoon and set aside.
In the same skillet, add the chopped shrimp and sear for 1-2 minutes per side until just pink. Remove and set aside with the sausage.
Add the remaining tablespoon of oil to the skillet. Add the onion, celery, and bell pepper (the “Holy Trinity”). Sauté for 5-7 minutes until softened.
Add the garlic and cook for 1 more minute until fragrant.
Return the sausage and shrimp to the skillet. Add the drained diced tomatoes, 2 tsp Cajun seasoning, smoked paprika, thyme, and cayenne. Stir to combine and cook for 2 minutes. Remove from heat.
Let the mixture cool slightly, then transfer to a bowl. Stir in the Parmesan cheese (if using) and the egg. Mix well.

3. Assemble the Rolls:

Preheat your oven to 375°F (190°C).
Place a cabbage leaf on a clean surface. Spoon about ⅓ to ½ cup of the filling onto the bottom third of the leaf (near the stem end).
Fold the sides of the leaf over the filling, then roll it up tightly from the bottom to the top, like a burrito. Repeat with remaining leaves and filling.

4. Make the Sauce and Bake:

In a small bowl, mix the tomato sauce, chicken broth, and 1 tsp of Cajun seasoning.
Spread a thin layer of the sauce on the bottom of a 9×13 inch baking dish.
Arrange the cabbage rolls, seam-side down, snugly in the dish. Pour the remaining sauce evenly over the top.
Cover the dish tightly with foil and bake for 30 minutes.
Remove the foil and bake for another 10-15 minutes until the sauce is bubbly and the tops of the rolls are slightly browned.

5. Serve:

Let the rolls rest for 5-10 minutes before serving. This allows the filling to set.
Garnish with fresh parsley. Spoon the extra sauce from the baking dish over the rolls when serving.

Freeze the Cabbage: An easier way to soften leaves is to freeze the entire head of cabbage overnight, then thaw it. The leaves will be perfectly pliable without boiling.
Don’t Overcook the Shrimp: The initial sear is just to set them. They will finish cooking in the oven, ensuring they stay tender and not rubbery.
Check for Sugar: Always read the labels on your Cajun seasoning, sausage, and tomato sauce to ensure there are no hidden sugars or carbs.
Make it a Casserole (Deconstructed): For a quicker version, simply chop the blanched cabbage and layer it in the baking dish with the filling and sauce. Bake as directed.
Adjust the Heat: Control the spice level by choosing mild or hot Andouille sausage and adjusting the amount of Cajun seasoning and cayenne.

Enjoy.