Garlic Shrimp and Sausage Cabbage Cups (Print-Friendly Version)

Roast cabbage until tender, then fill it with garlic shrimp, smoked sausage, onion, and peppers. One cabbage makes two shared bowls, portioned at the table; cook the shrimp near serving time to limit repeated heating.

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# Ingredients You’ll Need:

→ Seafood and Meats

01 - 1 pound large shrimp, peeled and deveined

02 - 12 ounces fully cooked smoked sausage, such as Andouille or Kielbasa, sliced

→ Produce

03 - 1 head cabbage

04 - 1 medium onion, diced

05 - 1 red bell pepper, diced

06 - 1 green bell pepper, diced

07 - 4 to 5 cloves garlic, minced

→ Fats and Oils

08 - 4 tablespoons unsalted butter

09 - Olive oil, as needed

→ Seasonings

10 - 1 to 2 tablespoons Cajun seasoning

11 - Salt, to taste

12 - Black pepper, to taste

13 - Red pepper flakes, optional

→ Liquids

14 - 1 cup chicken broth

→ Garnishes (optional)

15 - Chopped fresh parsley

16 - Fresh lemon juice

# How to Make It:

01 - Heat oven to 400°F. Halve one cabbage through the core. Carefully remove some central leaves from each half, preserving a supported base. Brush with olive oil and season lightly.

02 - Place both halves cut-side up in a baking dish with 1 cup broth around them. Start checking after 25 minutes. Continue until thick ribs yield to a knife; tent with foil if the edges darken early.

03 - Brown 12 ounces sliced, fully cooked smoked sausage in a large skillet. Transfer to a clean plate, keeping the skillet for the vegetables.

04 - Soften the diced onion and peppers in the skillet, using oil if needed. Add minced garlic after the vegetables soften and stir briefly without browning it.

05 - When the cabbage is tender, add butter, thawed shrimp, and 1 tablespoon Cajun seasoning to the skillet. Cook, turning, until shrimp are opaque and pearly throughout. Adjust seasoning after tasting cooked filling.

06 - Return the sausage and heat through. Divide the hot filling between the hot cabbage bowls, serving any excess alongside. Do not add a prolonged second bake.

07 - Add optional parsley and lemon. Divide each cabbage half into portions and serve promptly. Refrigerate leftovers promptly and reheat them to 165°F.

# Extra Suggestions:

01 - Estimated yield is six portions from two shared cabbage halves; capacity varies by head size.

02 - Times are planning estimates. Tender cabbage and properly cooked shrimp determine when to serve.

03 - This research-based version has not been kitchen-tested; retain the finished-dish safety checks when adapting it.

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