Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Serves: 4
Difficulty: Intermediate
Intensity: Medium (involves some multi-step preparation but is straightforward)
Ingredients
For the Cabbage Rolls:
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1 large head green cabbage (about 2.5 lbs)
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8 oz raw shrimp (41-50 count), peeled, deveined, and chopped
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8 oz Andouille sausage (or any smoked keto sausage), diced
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1/2 cup yellow onion, finely diced
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1/2 cup green bell pepper, finely diced
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1/4 cup celery, finely diced
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3 cloves garlic, minced
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1 tbsp olive oil or avocado oil
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1 tsp smoked paprika
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1/2 tsp dried oregano
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1/2 tsp dried thyme
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1/4 tsp cayenne pepper (adjust to heat preference)
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Sea salt and freshly cracked black pepper, to taste
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1/2 cup shredded Monterey Jack cheese (optional, for topping)
For the Keto Cajun Cream Sauce:
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1 cup sugar-free marinara sauce (check labels for added sugars)
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1/2 cup heavy whipping cream
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1/2 cup chicken broth
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1 tsp Cajun seasoning blend
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1/4 tsp liquid stevia or erythritol (optional, to balance acidity)
Instructions
Step 1: Prepare the Cabbage Leaves
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Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage using a paring knife.
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Submerge the whole head in the boiling water. As the outer leaves soften and become pliable (about 2-3 minutes), carefully remove them with tongs and place them in a bowl of ice water to stop the cooking. Repeat until you have 8-12 large, intact leaves.
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Pat the leaves completely dry and use a paring knife to shave down the thick central rib on each leaf so they roll easily. Set aside.
Step 2: Make the Filling
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In a large skillet over medium-high heat, add the olive oil. Add the diced Andouille sausage and cook for 4-5 minutes until browned and some fat has rendered.
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Add the onion, bell pepper, and celery (the “Holy Trinity”). Sauté for 5-6 minutes until softened.
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Stir in the garlic, smoked paprika, oregano, thyme, and cayenne. Cook for 1 minute until fragrant.
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Add the chopped shrimp and cook for 2-3 minutes, just until they turn pink and opaque. Season generously with salt and pepper. Remove the skillet from heat and set the filling aside to cool slightly.
Step 3: Assemble the Rolls
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Preheat your oven to 375°F (190°C).
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Lay a cabbage leaf flat on a work surface. Place 2-3 heaping tablespoons of the shrimp and sausage filling in the center of the leaf, near the stem end.
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Fold the sides of the leaf over the filling, then roll it up tightly from the bottom (stem end) to the top, like a burrito. Repeat with remaining leaves and filling.
Step 4: Create the Sauce & Bake
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In the same skillet (no need to wash it—that’s extra flavor!), combine the marinara sauce, heavy cream, chicken broth, and Cajun seasoning. Whisk together and bring to a gentle simmer over medium heat for 3-4 minutes. Taste and adjust seasoning, adding a touch of sweetener if desired.
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Pour about 1/2 cup of the sauce into the bottom of a 9×13 inch baking dish. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining sauce evenly over the top.
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Cover the dish tightly with aluminum foil and bake for 30 minutes.
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Remove the foil, sprinkle with Monterey Jack cheese (if using), and bake uncovered for an additional 10-15 minutes, until the cheese is bubbly and the rolls are heated through.
Step 5: Serve
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Let the stuffed cabbage rolls rest for 5-10 minutes before serving. This allows them to set and the flavors to meld.
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Serve hot, spooning extra sauce from the dish over the top. Garnish with fresh parsley or sliced green onions if desired.
Nutritional Information (Per serving, based on 4 servings, without optional cheese):
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Calories: 425 kcal
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Total Fat: 32g
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Saturated Fat: 14g
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Cholesterol: 185mg
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Sodium: 980mg (varies based on sausage and broth)
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Total Carbohydrates: 14g
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Dietary Fiber: 5g
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Net Carbs: 9g
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Protein: 24g