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Cajun Shrimp and Beef Sausage Stuffed Cabbage Bowls

Cajun Shrimp and Beef Sausage Stuffed Cabbage Bowls transform humble cabbage into a delicious and nutritious family meal.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Cajun
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cabbage Cups
  • 1 large green cabbage the star of your dish, providing a sturdy vessel for the filling
For the Filling
  • 1 pound shrimp peeled and deveined
  • 12 ounces smoked beef sausage
  • 1 cup white rice
  • 2 cups chicken broth for cooking rice
  • 1 onion chopped
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil for sautéing
  • 2 tablespoons butter
  • 2 teaspoons Cajun seasoning divided
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper to taste
  • ¼ teaspoon cayenne pepper optional
  • ½ teaspoon salt
  • 1 tablespoon tomato paste
  • 1 can diced tomatoes 14.5 ounces, drained
  • ¼ cup chicken broth keeps the filling moist
  • 1 tablespoon lemon juice
  • 2 tablespoons parsley chopped
For the Baking Sauce
  • 1 cup chicken broth
  • ½ cup tomato sauce
  • 1 tablespoon melted butter
  • ½ teaspoon Cajun seasoning
  • ¼ teaspoon smoked paprika

Equipment

  • large pot
  • Oven-Safe Bowls
  • Large Skillet
  • Saucepan
  • baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Blanch 6 cabbage leaves for 5-7 minutes until flexible, then drain.
  2. Mold cabbage leaves into cups using oven-safe bowls and arrange in a baking dish.
  3. In a saucepan, boil 1 cup chicken broth, add rice, reduce heat, and cook for 15-18 minutes. Fluff and set aside.
  4. Sauté sausage in olive oil until golden, about 4-5 minutes. Remove and set aside.
  5. In the same skillet, add remaining olive oil and the chopped onion and bell peppers. Sauté for about 5 minutes.
  6. Stir in tomato paste, tomatoes, and seasonings. Simmer for 2-3 minutes.
  7. Add shrimp, cooking until pink, then return sausage and add ¼ cup chicken broth. Simmer for 2 minutes.
  8. Fold cooked rice, parsley, and lemon juice into the mixture.
  9. Whisk together baking sauce ingredients in a small bowl.
  10. Fill cabbage cups with filling and top with shrimp and sausage slices.
  11. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until cabbage is tender.
  12. Let rest for 5 minutes, garnish with parsley, and serve warm.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 200IUVitamin C: 50mgCalcium: 60mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven.

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