Garlic shrimp sausage cabbage cups

3. Instructions

Prep the Cabbage: Slice the very top off the cabbage heads. Use a knife to carefully carve out the center, leaving a thick wall of outer leaves to maintain the cup shape.
Sauté Filling: In a large skillet, brown the sausage until crispy. Add the shrimp, bell peppers, and garlic, cooking until the shrimp are pink and just firm. Season with Old Bay and salt.
Stuff: Generously fill the hollowed cabbage cups with the shrimp and sausage mixture.
Bake: Place the stuffed cups in a baking dish. Drizzle the cabbage edges with olive oil.
Cook: Cover with foil and bake at 190°C (375°F) for 20–25 minutes. Remove the foil for the last 5 minutes to allow the cabbage edges to slightly char and the filling to brown.
Serve: Garnish with extra red pepper flakes or fresh parsley for a pop of color.

Cajun Style: Increase the red pepper flakes and use spicy andouille sausage for a Louisana-inspired kick.
Rice Filler: Mix a half-cup of cooked jasmine rice or quinoa into the filling for a more filling, grain-based version.
Cheese Crust: Sprinkle a layer of parmesan or pepper jack cheese over the top before the final 5 minutes of baking.

Serving: Serve these whole for a striking presentation, or cut them in half to reveal the colorful layers of meat and vegetables.
Storage: Best enjoyed fresh, but can be stored in the fridge for up to 2 days.
Reheating: Reheat in the oven at 170°C to ensure the cabbage stays tender without the shrimp becoming rubbery.

Keto-Friendly: Extremely low in carbohydrates while being high in healthy fats and lean protein.
Nutrient Dense: Cabbage is a powerhouse of Vitamin C and Vitamin K, which becomes more bioavailable when roasted.
Flavor Fusion: The sweetness of the roasted cabbage perfectly balances the saltiness of the smoked sausage and the delicate flavor of the shrimp.