Shrimp and Sausage Stuffed Cabbage Wedges Tips, FAQ & printable recipe

Tips for success

To add a bit of brightness, consider finishing the dish with a squeeze of fresh lemon juice or a sprinkle of fresh herbs like parsley or chives. The acidity helps cut through the richness of the sausage, while the fresh herbs add a pop of color and a light, peppery finish that complements the roasted cabbage.

If the cabbage wedges are browning too quickly before the center is tender, loosely cover the baking dish with a piece of aluminum foil. This will trap the steam and ensure the center cooks through without burning the exterior. Remove the foil for the final few minutes of roasting if you want to crisp up the edges further.

Variations

• Spicy Version: Add a teaspoon of crushed red pepper flakes to the skillet when searing the sausage to incorporate a spicy kick that pairs well with the sweetness of the cabbage.
• Vegetable Addition: Toss some sliced bell peppers or onions into the skillet with the sausage to add extra color, sweetness, and complexity to the topping mixture.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Reheat

Reheat in a preheated oven at 350°F (175°C) until warmed through, or gently in a microwave-safe dish.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Store the components together or separately depending on preference.

Proper storage helps maintain the texture of the cabbage and keeps the shrimp from drying out. Consume within three days for the best quality and flavor.

The cabbage can be sliced a few hours in advance and kept in the refrigerator until ready to roast.

The shrimp and sausage can also be prepped ahead of time, but it is recommended to sear them fresh just before serving to ensure the best texture. If you choose to sear the proteins in advance, reheat them gently in a skillet over low heat.

Serving ideas

Serve these stuffed cabbage wedges as a complete main course on their own. The combination of vegetable and protein makes it quite filling.

For a more substantial meal, consider serving a light side salad with a vinaigrette dressing to provide a refreshing contrast to the warm, roasted flavors of the cabbage and savory sausage.

Plate each wedge carefully to ensure a good distribution of shrimp and sausage on every serving. Using a wide metal spatula makes it easier to lift the wedges without them falling apart.

If serving for a dinner party, you can garnish the platter with a few fresh parsley sprigs to enhance the presentation and add a touch of color.

Frequently asked questions

Recipe card

Shrimp and Sausage Stuffed Cabbage Wedges

Prep 15 minCook 25 minTotal 40 minServes 4

Ingredients

• 1 head green cabbage, sliced into wedges
• 1 lb shrimp, peeled and deveined
• 8 oz smoked sausage, sliced

Instructions

1. Preheat the oven to 400°F (200°C). Slice the head of cabbage into thick wedges. Arrange the cabbage wedges in a glass baking dish. Roast in the preheated oven until the cabbage is tender and the edges become nicely charred and golden brown.
2. While the cabbage is roasting, heat a large skillet over medium-high heat. Add the sliced smoked sausage and sear until lightly browned. Add the shrimp to the skillet and cook, stirring occasionally, until the shrimp turn pink and opaque, reaching a safe internal temperature of 145°F (63°C). Remove from the heat immediately.
3. Once the cabbage is roasted, remove the baking dish from the oven. Carefully scoop the seared shrimp and smoked sausage mixture on top of each roasted cabbage wedge. Serve immediately while the dish is hot and steaming to enjoy the combination of textures and flavors.

Contains: crustaceans

Estimated nutrition per serving

Calories

320

Protein

28.5 g

Carbohydrates

12 g

Fat

18 g

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