These Cajun Shrimp & Sausage Stuffed Cabbage Wedges are packed with seasoned rice, shrimp, smoked sausage, and colorful peppers, then baked until tender and flavorful.
Introduction
Honestly, I love recipes that take simple ingredients and turn them into something that looks like you spent all day in the kitchen. These Cajun Shrimp & Sausage Stuffed Cabbage are exactly that kind of meal.
I usually make stuffed cabbage with ground beef, but adding juicy shrimp and smoky sausage completely changes the dish. The cabbage becomes tender and slightly caramelized while the filling stays savory, hearty, and packed with flavor.
The combination of seasoned rice, bell peppers, sausage, and shrimp gives this recipe a delicious Southern-inspired feel. And when everything is baked together, the cabbage picks up all those wonderful juices from the filling.
If you’re looking for something different for Sunday dinner or a cozy family meal, this is definitely one to try.
Ingredients
For the Cabbage
1 large green cabbage
2 tbsp olive oil
Salt, to taste
Black pepper, to taste
For the Filling
1 lb (450 g) large shrimp, peeled and deveined
8 oz (225 g) smoked sausage, sliced
1½ cups cooked white or brown rice
1 small onion, finely diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cloves garlic, minced
2 tbsp olive oil or butter
1 tsp smoked paprika
1 tsp Cajun seasoning
½ tsp dried thyme
½ tsp onion powder
¼ tsp black pepper
Salt, as needed
2 tbsp fresh parsley, chopped
For the Baking Sauce
1 cup chicken or seafood broth
2 tbsp melted butter
1 tbsp tomato paste
½ tsp Cajun seasoning
½ tsp smoked paprika
1 tbsp chopped fresh parsley
Optional
Red pepper flakes for extra heat
A squeeze of fresh lemon juice before serving
Step-by-Step Method
1. Prepare the cabbage
Preheat your oven to 375°F (190°C).
Remove any damaged outer cabbage leaves. Carefully cut the cabbage into thick wedges, keeping enough of the core intact so the leaves stay together.
Bring a large pot of salted water to a boil. Carefully add the cabbage wedges and blanch them for about 5–7 minutes, just until the leaves begin to soften.
Drain well and allow the cabbage to cool slightly.
2. Prepare the sausage and vegetables
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the sliced smoked sausage and cook for 3–4 minutes, until browned around the edges.
Add the diced onion and bell peppers. Cook for another 4–5 minutes, until the vegetables begin to soften.
Stir in the minced garlic and cook for about 30 seconds.
3. Season the filling
Add the smoked paprika, Cajun seasoning, thyme, onion powder, and black pepper.
Stir everything together until the vegetables and sausage are nicely coated with the seasonings.
4. Add the shrimp
Add the shrimp to the skillet and cook for just 2–3 minutes, until they begin turning pink.
Don’t fully cook the shrimp at this stage because they’ll continue cooking in the oven.
Remove the skillet from the heat.
5. Mix in the rice
Fold the cooked rice and chopped parsley into the sausage and shrimp mixture.
Taste the filling and adjust the seasoning if needed.
I usually go a little lighter on the salt here because smoked sausage and Cajun seasoning can already be quite salty.
6. Stuff the cabbage
Place the softened cabbage wedges in a lightly greased baking dish.
Carefully create a small opening between the cabbage leaves and spoon the shrimp, sausage, and rice mixture into the center of each wedge.
Don’t worry if some filling sits on top—those crispy bits are honestly some of my favorite parts!
7. Make the baking sauce
Whisk together the chicken or seafood broth, melted butter, tomato paste, Cajun seasoning, and smoked paprika.
Pour the mixture around the cabbage wedges, being careful not to wash the filling away.
8. Bake
Cover the baking dish tightly with aluminum foil.
Bake for 30–35 minutes.
Remove the foil and continue baking for another 15–20 minutes, until the cabbage is completely tender and the tops are beautifully browned.
For extra color, you can broil the cabbage for the final 2–3 minutes. Keep a close eye on it so nothing burns.
9. Garnish and serve
Remove the cabbage from the oven and let it rest for about 5 minutes.
Sprinkle with fresh parsley and, if you like, finish with a squeeze of lemon juice.
Serve warm with plenty of the flavorful pan juices.
Cooking Tips
Choose a sturdy cabbage
Green cabbage works especially well because it holds its shape during baking. Choose a large cabbage with tightly packed leaves.
Don’t overcook the shrimp
Shrimp cook quickly. Adding them to the filling for only a few minutes before baking helps prevent them from becoming rubbery.
Brown the sausage first
I highly recommend browning the sausage before adding the vegetables. Those crispy edges add so much flavor to the filling.
Use cooked rice
Cook the rice before adding it to the filling. This keeps the recipe predictable and prevents the cabbage from drying out while the rice cooks.
Adjust the spice level
For mild stuffed cabbage, use a mild Cajun seasoning and skip the red pepper flakes. If you like heat, add extra Cajun seasoning or a pinch of cayenne.
Don’t skip the foil
Covering the dish for the first part of baking traps steam and helps soften the cabbage. Removing the foil afterward allows the tops to brown nicely.
Serving Suggestions
These stuffed cabbage wedges are filling enough to serve as a complete meal, but they pair beautifully with simple sides.
Try serving them with:
Creamy mashed potatoes
Cornbread
Garlic bread
Steamed green beans
Simple garden salad
Coleslaw
Roasted vegetables
Lemon wedges
A little hot sauce on the side is also delicious if you enjoy spicy food.
Nutrition Information
Approximate per serving:
Calories: 480 kcal
Protein: 31 g
Carbohydrates: 39 g
Fat: 23 g
Fiber: 6 g
Sugar: 8 g
Sodium: 1,050 mg
Nutrition information is an estimate and will vary depending on the sausage, Cajun seasoning, rice, and other ingredients used.
Conclusion
These Cajun Shrimp & Sausage Stuffed Cabbage are such a fun twist on traditional stuffed cabbage. You’ve got tender cabbage, smoky sausage, juicy shrimp, seasoned rice, and colorful vegetables all baked together until wonderfully flavorful.
I usually serve these straight from the baking dish with a little fresh parsley and lemon, and honestly, the combination is hard to beat. It’s hearty enough for a family dinner but special enough for guests, too.
If you’re tired of making the same old cabbage recipes, give this version a try—you might just have a new favorite comfort food!
Frequently Asked Questions
1. Can I use frozen shrimp?
Yes. Thaw the shrimp completely and pat them dry with paper towels before using. This prevents excess water from making the filling watery.
2. Can I use another type of sausage?
Absolutely. Andouille sausage is excellent for a stronger Cajun flavor, while smoked kielbasa works well for a milder version.
3. Can I prepare this recipe ahead of time?
Yes. You can assemble the stuffed cabbage several hours ahead, cover it, and refrigerate it. Add approximately 5–10 minutes to the baking time if it’s going directly from the refrigerator into the oven.
4. How do I store leftovers?
Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in the oven or microwave until thoroughly hot.
5. Can I make this without shrimp?
Definitely. You can replace the shrimp with extra sausage, cooked ground beef, chicken, or even chopped mushrooms for a meat-free option.
