Keto Cajun Shrimp & Sausage Stuffed Cabbage

Instructions

1. Prepare the cabbage bowls: Preheat your oven to 375°F (190°C). Carefully slice off the tops of the cabbages and core out the centers to create room for the stuffing. Be sure to remove the tough inner stems while keeping the outer leaves intact to form sturdy bowls. Rub the insides of each cabbage with olive oil or butter, and season generously with salt and freshly cracked black pepper. Place them upright in a baking dish, ensuring they are stable and will not tip during baking.
2. Cook the filling: Heat 2 tablespoons of olive oil or bacon fat in a large skillet over medium heat. Sauté the chopped onion, diced bell peppers, and minced garlic until they become soft, fragrant, and slightly caramelized, about 3–4 minutes. Adding the garlic at this stage allows its aroma to infuse the oil without burning. Add the sliced sausage and cook until browned and slightly crisp on the edges, releasing its smoky flavor into the vegetables.
3. Next, add the peeled and deveined shrimp. Sprinkle in the Cajun seasoning, paprika, garlic powder, cayenne (if using), and season with salt and pepper to taste. Stir frequently, cooking just until the shrimp turn pink and opaque, approximately 2–3 minutes. Avoid overcooking the shrimp, as they can become tough and rubbery.
4. Assemble the stuffed cabbages: Spoon the sausage and shrimp mix