Cajun Shrimp and Sausage Stuffed Cabbage Steaks Tips, FAQ & printable recipe

Tips for success

For an added layer of flavor, consider deglazing the skillet used for the shrimp and sausage with a splash of broth after removing the protein. This captures the browned bits from the bottom of the pan, creating a light, flavorful pan sauce that can be drizzled over the finished cabbage steaks before serving.

If the cabbage steaks seem to be browning too quickly before the center is tender, loosely tent the baking dish with aluminum foil for the first 15 minutes of roasting. This traps the steam and ensures the cabbage softens thoroughly. Remove the foil for the final 5 minutes to allow the tops to regain that desirable charred texture.

Variations

• Vegetarian Version: Replace the sausage with sliced smoked tofu and the shrimp with sautéed chickpeas. Season with the same Cajun spices to maintain the flavor profile while keeping the dish entirely plant-based.
• Creamy Cajun Finish: Stir a tablespoon of heavy cream into the skillet once the shrimp and sausage are cooked to create a rich, creamy sauce. Drizzle this over the cabbage steaks for a more indulgent finish.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 2 days.

Freezer

Not recommended, as the cabbage texture will become overly soft upon thawing.

Reheat

Reheat in a preheated oven at 350°F (175°C) until warmed through, or use a microwave for a quick option.

Store any leftovers in an airtight container to maintain moisture and prevent the absorption of other odors from the refrigerator. The cabbage may soften further upon storage, so consume within two days for the best quality.

Ensure the dish is cooled to room temperature within two hours of cooking before placing it in the refrigerator to ensure food safety.

The cabbage steaks can be sliced and stored in a sealed bag in the refrigerator up to one day in advance.

The protein mixture can also be prepared ahead of time and kept in the refrigerator, though for the best texture, it is recommended to cook the shrimp and sausage fresh right before serving to maintain their firm, juicy quality.

Serving ideas

Serve the cabbage steaks warm, ideally as a standalone main course. The dish is visually impressive when plated individually, with the sausage and shrimp piled high on top.

Because the cabbage is quite substantial, a simple side salad with a bright vinaigrette provides a nice acidic balance to the smoky, savory flavors of the Cajun-spiced topping.

For a more complete meal, consider serving the cabbage steaks alongside a portion of crusty bread or a small side of rice, which helps to soak up any juices released during the roasting and assembly process.

The combination of textures makes this a satisfying meal that does not require heavy accompaniments to feel complete and well-rounded.

Frequently asked questions

Recipe card

Cajun Shrimp and Sausage Stuffed Cabbage Steaks

Prep 10 minCook 25 minRest 5 minTotal 40 minServes 4

Ingredients

• 1 head green cabbage, sliced into 1-inch thick steaks
• 1 lb shrimp, peeled and deveined
• 12 oz sausage, sliced into rounds
• 1 tbsp Cajun seasoning

Instructions

1. Preheat the oven to 400°F (200°C). Arrange the cabbage steaks in a single layer in a large glass baking dish. Roast in the oven for 20 minutes until tender and lightly caramelized at the edges.
2. Heat a skillet over medium-high heat. Add the sliced sausage rounds and cook, stirring frequently, until well browned and cooked through to an internal temperature of 160°F (71°C).
3. Add the peeled shrimp and the Cajun seasoning to the skillet with the sausage. Sauté together for 3 to 4 minutes until the shrimp turn pink, opaque, and reach an internal temperature of 145°F (63°C).
4. Remove the baking dish from the oven. Spoon the hot Cajun shrimp and sausage mixture evenly over each roasted cabbage steak. Allow to rest for 5 minutes before lifting onto plates and serving.

Contains: crustaceans

Estimated nutrition per serving

Calories

320

Protein

28 g

Carbohydrates

12 g

Fat

18 g

Fiber

4 g

Sugar

6 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.