Keto Cajun Shrimp & Sausage Stuffed Cabbage

Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Intensity: Medium (Requires some knife work and careful rolling)
Yield: 6 servings (12 large rolls)
Dietary: Keto, Low-Carb, Gluten-Free, Dairy-Free Option

Description

Tender cabbage leaves cradle a spicy, Southern-inspired filling of juicy shrimp, smoky andouille sausage, and aromatic “holy trinity” vegetables, all baked in a rich, creamy Cajun tomato sauce. These Keto Cajun Shrimp & Sausage Stuffed Cabbage Rolls are a satisfying, low-carb twist on a classic comfort food. They are packed with protein and healthy fats, making for a hearty dinner that will keep you in ketosis without sacrificing an ounce of flavor. It’s a Bayou-infused hug in a healthy wrapper!

Why This Recipe Works for Keto

Traditional cabbage rolls often rely on rice as a binder, which is a no-go for a ketogenic diet. This version replaces the rice with finely chopped cauliflower and protein-rich pork rinds, creating a filling that is moist, flavorful, and perfectly textured. The combination of shrimp and sausage provides a fantastic macro profile, keeping you full and energized.

Ingredients

For the Cabbage Rolls:

1 large head of green cabbage (about 2.5-3 lbs)
1 lb (450g) raw shrimp, peeled, deveined, and finely chopped
1/2 lb (225g) smoked andouille sausage, finely diced (look for sugar-free for strict keto)
1 cup riced cauliflower (fresh or frozen, thawed and squeezed dry)
1/2 cup finely crushed pork rinds (acts as the “breading”)
1 large egg, lightly beaten
1/2 cup finely diced yellow onion
1/2 cup finely diced green bell pepper
2 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp cayenne pepper (adjust to taste)
2 tbsp avocado oil or olive oil, for sautéing

For the Cajun Cream Sauce:

2 tbsp butter (or ghee for dairy-free)
1/4 cup finely diced onion
1 jalapeño, seeded and minced (optional, for heat)
2 cloves garlic, minced
1 (15 oz / 440g) can crushed tomatoes (look for no sugar added)
1/2 cup chicken or seafood broth
1/2 cup heavy cream (or full-fat canned coconut milk for dairy-free)
1 1/2 tsp Cajun seasoning
Salt and black pepper to taste
2 tbsp fresh parsley, chopped, for garnish

Instructions

Part 1: Prep the Cabbage (While water boils)

Core the Cabbage: Using a sharp knife, carefully cut around the core of the cabbage to remove it in a cone-shaped piece. This will help the leaves loosen.
Blanch the Leaves: Bring a large pot of salted water to a rolling boil. Carefully place the whole cored cabbage into the pot. As the outer leaves soften, use tongs to gently peel them off, one by one. You’ll need about 12 large, intact leaves. This should take about 8-10 minutes total.
Cool and Trim: Transfer the softened leaves to a bowl of ice water to stop the cooking process. Once cool, drain them on a kitchen towel. Using a small, sharp knife, shave down the thickest part of the central stem on each leaf so it’s flat and easier to roll. Set aside.

Part 2: Make the Filling (While cabbage boils)

Sauté the Aromatics: In a large skillet over medium heat, add 1 tbsp of the avocado oil. Sauté the finely diced onion and bell pepper until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool slightly.
Combine Filling: In a large mixing bowl, combine the chopped shrimp, diced andouille sausage, riced cauliflower, crushed pork rinds, and beaten egg. Add the sautéed onion-pepper mixture.
Season: Add the smoked paprika, oregano, thyme, salt, and cayenne pepper. Mix everything together with your hands or a spatula until thoroughly combined.

Part 3: Assemble the Rolls

Preheat Oven: Preheat your oven to 375°F (190°C).
Roll ‘Em Up: Lay a cabbage leaf on your work surface with the inside of the leaf facing up (the curve should be like a bowl). Place about 1/3 to 1/2 cup of the filling near the base of the leaf, where the stem was. Fold the sides of the leaf over the filling, then roll it up tightly from the stem end to the tip, like a burrito. Place the roll seam-side down in a 9×13 inch baking dish. Repeat with the remaining leaves and filling.

Part 4: Create the Cajun Cream Sauce

Build the Base: In the same skillet you used for the filling (wipe it clean), melt the butter over medium heat. Add the remaining diced onion and jalapeño (if using) and sauté until softened, about 3 minutes. Add the garlic and cook for 30 seconds.
Simmer the Sauce: Pour in the crushed tomatoes and chicken broth. Stir in the Cajun seasoning. Bring to a gentle simmer and let it cook for 5-7 minutes to meld the flavors.
Make it Creamy: Reduce the heat to low and slowly stir in the heavy cream (or coconut milk). Heat through gently for 2-3 minutes. Do not let it boil, or the cream may curdle. Taste and adjust seasoning with salt and pepper.

Part 5: Bake and Serve

Cover and Bake: Pour the prepared sauce evenly over the cabbage rolls in the baking dish. Cover the dish tightly with foil.
Bake: Bake for 35 minutes, covered. Then, remove the foil and bake for another 10-15 minutes, until the tops of the rolls are lightly browned and the filling is cooked through.
Rest and Garnish: Let the dish rest for 5-10 minutes before serving. This helps the rolls set. Garnish generously with fresh chopped parsley.

Tips for Keto Success

Leaf Integrity: If a leaf tears, don’t worry! You can use two smaller, torn leaves overlapping each other to form one wrapper.
Filling Texture: For the best texture, make sure your cauliflower rice is very dry before adding it to the mixture. Squeeze it in a clean kitchen towel to remove excess moisture.
Make Ahead: You can assemble the rolls and make the sauce a day ahead. Store them separately in the refrigerator. When ready to bake, pour the sauce over the rolls and add about 10-15 minutes to the covered baking time.
Spice Level: The cayenne and jalapeño are adjustable. For a milder dish, omit them entirely and rely on the smoky warmth of the Cajun seasoning.

Nutrition Information (Per Serving – 2 rolls)

Calories: 485
Fat: 32g
Carbohydrates: 12g
Fiber: 4g
Net Carbs: 8g
Protein: 34g