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Keto Cajun Shrimp & Sausage Stuffed Cabbage

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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4 servings (2 rolls per person)
Calories per serving: 485 kcal

Description

If you’re looking for a keto dinner that breaks the mold of bunless burgers and basic chicken, these Keto Cajun Shrimp & Sausage Stuffed Cabbage Rolls are about to become your new favorite. This recipe takes the comfort of traditional stuffed cabbage and gives it a spicy, low-carb Louisiana twist.

Tender cabbage leaves are wrapped around a robust filling of juicy shrimp, smoky andouille sausage, and aromatic “holy trinity” vegetables (onion, bell pepper, celery), all bound together with rich, melted cheese. Baked in a creamy, spicy tomato gravy, these rolls are hearty, flavorful, and deeply satisfying. They are naturally gluten-free, packed with protein and healthy fats, and deliver a serious flavor punch that will keep you well within your macros.

Why This Recipe Works

  1. Low-Carb Comfort Food: It satisfies that craving for a warm, hearty meal without the carbs from rice or breadcrumbs.

  2. Big, Bold Flavor: The combination of Cajun seasoning, smoky sausage, and sweet shrimp creates a complex and delicious profile.

  3. Make-Ahead Friendly: This is a perfect meal prep recipe. The flavors meld together beautifully overnight.

  4. One-Dish Meal: It’s a complete meal with protein, vegetables, and a rich sauce, all baked in one dish.

Ingredient List

For the Cabbage Rolls:

  • 1 large head of green cabbage

  • 1 lb (450g) raw shrimp, peeled, deveined, and chopped

  • 8 oz (225g) andouille sausage, diced

  • 2 tbsp unsalted butter or avocado oil

  • 1/2 cup onion, finely diced

  • 1/2 cup green bell pepper, finely diced

  • 1/2 cup celery, finely diced

  • 3 cloves garlic, minced

  • 1 large egg, lightly beaten

  • 1 cup shredded mozzarella or Monterey Jack cheese

  • 2 tbsp fresh parsley, chopped

  • 2 tsp Cajun seasoning (see note below)

  • 1/2 tsp salt

  • 1/4 tsp black pepper

For the Creamy Cajun Sauce:

  • 1 can (15 oz) tomato sauce

  • 1/2 cup heavy cream

  • 1 tbsp tomato paste

  • 1 tsp Cajun seasoning

  • 1/2 tsp smoked paprika

  • Salt and pepper to taste

Note: Cajun seasoning blends vary in salt and spice level. If yours contains salt, you may want to reduce the added salt in the recipe. For a milder heat, use 1 tsp of Cajun seasoning in the filling.

Instructions

Level of Difficulty: Medium

This recipe requires a bit of hands-on work to blanch the cabbage and assemble the rolls, but the steps are simple and the result is well worth the effort.

Step 1: Prepare the Cabbage

Bring a large pot of salted water to a boil. Carefully cut around the core of the cabbage to remove it. Place the whole head of cabbage in the boiling water, core-side down. As the outer leaves soften, use tongs to gently peel them off one by one. You’ll need about 8-10 large, intact leaves. This should take about 8-10 minutes total.
Place the softened leaves on a paper towel-lined baking sheet to cool and drain. If the thick center rib of a leaf is very stiff, you can shave it down slightly with a vegetable peeler to make rolling easier. Reserve about 1 cup of the smaller inner cabbage leaves, chop them roughly, and set them aside.

Step 2: Cook the Filling

While the cabbage cools, preheat your oven to 375°F (190°C).
In a large skillet over medium heat, melt the butter (or heat the oil). Add the diced andouille sausage and cook for 3-4 minutes until it begins to brown and render its fat. Add the “holy trinity” of onion, bell pepper, and celery. Sauté for 5-7 minutes until the vegetables have softened.
Add the minced garlic and cook for another minute until fragrant. Remove the skillet from the heat and let the mixture cool slightly.

Step 3: Combine the Filling

In a large bowl, combine the chopped raw shrimp, the slightly cooled sausage and vegetable mixture, the beaten egg, shredded cheese, fresh parsley, 2 teaspoons of Cajun seasoning, salt, and pepper. Mix until everything is well incorporated.

Step 4: Assemble the Rolls

Spread the reserved chopped cabbage leaves evenly over the bottom of a 9×13 inch baking dish. This creates a “bed” that will protect the bottoms of the rolls from burning and add extra flavor.
Place a cabbage leaf on your work surface with the core end facing you. Place about 1/3 to 1/2 cup of the filling (depending on the size of the leaf) in the center. Fold the sides of the leaf over the filling, then roll it up tightly from the core end, like a burrito. Place the roll, seam-side down, in the baking dish on top of the chopped cabbage. Repeat with the remaining leaves and filling.

Step 5: Make the Sauce and Bake

In a medium bowl or large measuring cup, whisk together the tomato sauce, heavy cream, tomato paste, remaining 1 teaspoon of Cajun seasoning, and smoked paprika. Season with a pinch of salt and pepper.
Pour the sauce evenly over the cabbage rolls in the baking dish, making sure to get some in between the rolls. Cover the dish tightly with foil.
Bake for 35 minutes. Remove the foil and bake for another 10-15 minutes, until the sauce is bubbly and the tops of the rolls are lightly browned. Let the dish rest for 5-10 minutes before serving. Garnish with extra fresh parsley, if desired.

Nutrition Information

Nutrition information is an estimate and will vary based on the exact ingredients used.

  • Calories: 485 kcal

  • Fat: 32g

  • Carbohydrates: 12g

  • Fiber: 4g

  • Net Carbs: 8g

  • Protein: 34g

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