Dinner · Part 3 of 3: Tips & recipe card

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

Name: Cajun Shrimp and Sausage Stuffed Cabbage Steaks
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Southern
Ingredients: 1 head green cabbage, cut into 1-inch thick steaks; 2 tbsp Cajun seasoning, divided; 12 oz sausage, sliced; 1 lb shrimp, peeled, deveined, and chopped; 1/4 cup fresh parsley, chopped

By Clara Weller · Oct 1, 2026

A close-up of a roasted cabbage steak loaded with juicy seared shrimp and sliced sausage in a baking dish

Prep: 15 min
Cook: 35 min
Total: 50 min
Serves: 4

Tips for success

For the absolute best results, do not crowd the cabbage steaks on the baking sheet or in the glass dish during the roasting phase. Giving them ample space allows the hot air to circulate freely, which encourages caramelization and prevents the cabbage from steaming instead of roasting.

If your baking dish is small, roast them on a larger sheet pan first, then transfer them to the serving dish before piling on the hot skillet topping.

Adjust the heat of this dish by customizing your Cajun seasoning blend. If you prefer a milder flavor, look for a low-sodium or mild Cajun blend, or make your own with less cayenne pepper.

If you love intense heat, add a pinch of crushed red pepper flakes or a splash of hot sauce to the skillet while searing the shrimp and sausage. Always taste the mixture before spooning it over the cabbage to ensure the seasoning is balanced.

Variations

Cheesy Cajun Cabbage: Sprinkle shredded cheddar or Monterey Jack cheese over the assembled cabbage steaks and broil for 2 minutes until melted and bubbly.
Cajun Chicken and Sausage: Substitute chopped boneless, skinless chicken breast for the shrimp, cooking it fully in the skillet to 165°F (74°C) before topping the cabbage.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 3 days.
Freezer: Freezing is not recommended as the cabbage will become watery and lose its pleasant texture upon thawing.
Reheat: Reheat in a 350°F (175°C) oven for 10 to 15 minutes, or in the microwave in 1-minute intervals until hot throughout.

Store any leftover stuffed cabbage steaks in an airtight container in the refrigerator for up to three days. Keep in mind that the cabbage will continue to soften as it sits, absorbing the flavorful juices from the shrimp and sausage topping.

To prevent the cabbage from becoming too soggy, store any extra skillet topping in a separate container if possible, and assemble them fresh when reheating.

You can prep the components of this dish ahead of time to save precious minutes on busy nights. Slice the cabbage, chop the shrimp, and slice the sausage up to 24 hours in advance, storing each component in separate airtight containers in the refrigerator.

When you are ready to serve, simply roast the cabbage steaks and sear the quick skillet topping fresh for the best texture and flavor.

Serving ideas

Serve these gorgeous stuffed cabbage steaks hot, straight from the baking dish, using a wide spatula to lift each steak carefully so the topping stays intact. They make a spectacular, complete main course on their own, but you can also pair them with a side of fluffy white rice, quinoa, or crusty French bread to soak up all the delicious, spicy pan juices.

For an extra touch of acidity and brightness, serve these cabbage steaks with fresh lemon wedges on the side. A quick squeeze of fresh lemon juice over the hot shrimp and sausage right before eating cuts through the richness of the meats and elevates the Cajun spices. A light, crisp green salad with a simple vinaigrette also makes a refreshing accompaniment to this hearty dish.

Frequently asked questions

Can this dish be made with pre-cooked smoked sausage?

Yes, you can substitute pre-cooked smoked sausage for the raw sausage. Simply slice it and sauté in the skillet for 3 to 4 minutes until heated through and lightly browned before adding the shrimp.

How do you keep the cabbage steaks from falling apart?

Keep the cabbage steaks at least one inch thick and leave the core intact. The core holds the leaves together during flipping and serving. Handle them gently with a wide spatula.

Is it possible to make this recipe less spicy?

To reduce the heat, use a mild Cajun seasoning blend or make your own with less cayenne pepper. You can also use a mild sausage instead of spicy sausage.

Can this recipe be prepared on a single sheet pan?

Yes, you can roast the cabbage steaks on a large sheet pan, then add the cooked shrimp and sausage mixture directly onto the steaks on the same pan before serving.

Recipe card

Cajun Shrimp and Sausage Stuffed Cabbage Steaks

Prep 15 minCook 35 minTotal 50 minServes 4

Ingredients

1 head green cabbage, cut into 1-inch thick steaks
2 tbsp Cajun seasoning, divided
12 oz sausage, sliced
1 lb shrimp, peeled, deveined, and chopped
1/4 cup fresh parsley, chopped

Instructions

Preheat your oven to 400°F (200°C). Arrange the cabbage steaks in a single layer in a large glass baking dish. Season both sides of each cabbage steak evenly with one tablespoon of the Cajun seasoning.
Place the baking dish in the preheated oven and roast the cabbage steaks for 25 to 30 minutes. The cabbage is ready when the center is fork-tender and the outer edges are beautifully caramelized and slightly charred.
While the cabbage roasts, heat a large skillet over medium-high heat. Add the sliced sausage and sauté for 5 to 6 minutes, stirring frequently, until the rounds are deeply browned and reach a safe internal temperature of 160°F (71°C).
Add the shrimp and the remaining tablespoon of Cajun seasoning to the skillet with the sausage. Sauté for 3 to 4 minutes, tossing constantly, until the shrimp turn pink, opaque, and reach a safe internal temperature of 145°F (63°C).
Remove the roasted cabbage steaks from the oven. Carefully spoon the sizzling Cajun shrimp and sausage mixture directly over the top of each cabbage steak. Garnish generously with the chopped fresh parsley and serve immediately while hot.

Contains: crustaceans

Estimated nutrition per serving

Calories: 320
Protein: 36 g
Carbohydrates: 8 g
Fat: 16 g
Fiber: 3 g
Sugar: 4 g
Sodium: 850 mg

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.