Ingredients
For the cabbage cups
- 1 large head green cabbage
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
For the filling
- 1 lb large shrimp, peeled and deveined
- 8 oz smoked turkey or chicken sausage, sliced
- 1 small onion, diced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes, drained
- 1–2 tbsp Cajun seasoning
- ½ tsp smoked paprika
- ½ tsp Italian seasoning
- 1 tbsp olive oil
- Salt and black pepper, to taste
- ¼ cup chicken broth
Instructions
- Prepare the cabbage: Preheat oven to 375°F (190°C). Remove any damaged outer cabbage leaves. Carefully cut out the core and place the cabbage in boiling water for about 5–7 minutes, loosening the leaves as they soften.
- Make the filling: Heat olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook for 3–4 minutes until lightly browned.
- Add the onion and bell peppers. Cook for another 3–4 minutes, then add garlic and cook for 30 seconds.
- Add the shrimp, Cajun seasoning, paprika, Italian seasoning, salt, and pepper. Cook for about 2–3 minutes per side, just until the shrimp are nearly cooked through.
- Stir in the diced tomatoes and chicken broth. Simmer for 2 minutes, then remove from the heat.
- Assemble: Place softened cabbage leaves in a baking dish, overlapping several leaves to form sturdy cabbage cups/bowls. Spoon the shrimp-and-sausage mixture into each cup.
- Drizzle lightly with olive oil and cover the dish loosely with foil.
- Bake for 20–25 minutes, then remove the foil and bake another 5–10 minutes until the cabbage is tender and the edges are lightly browned.
- Garnish with fresh parsley or green onions and serve hot.
Tip: For the protein amount shown in the post, use lean turkey/chicken sausage and a generous portion of shrimp. Actual protein will vary depending on the sausage and shrimp brands you use.
