Keto Cajun Shrimp & Sausage Stuffed Cabbage (Low Carb Southern Comfort)

There are certain flavors that feel like home the moment you taste them, and Cajun food has always been that for me. The bold spices, the warmth, the little kick of heat that sneaks up on you — it’s comfort food with personality. Before keto, Cajun dishes were something I’d enjoy without thinking twice, often paired with rice or bread to soak up every bit of that rich, seasoned goodness. When I shifted to a keto lifestyle, I thought those flavors might be something I’d have to leave behind.

Thankfully, I was wrong.

This Keto Cajun Shrimp & Sausage Stuffed Cabbage was born out of a craving for something hearty, spicy, and deeply satisfying — the kind of meal that feels like it should take all day to make but actually comes together with simple steps. It combines juicy shrimp, savory sausage, and tender cabbage leaves, all seasoned with Cajun spices and baked into a dish that feels indulgent without being heavy.

If you love bold flavors, Southern-inspired meals, and keto dinners that feel like real comfort food, this recipe is going to hit every note.

Why You’ll Love This Recipe

This dish is packed with flavor, texture, and that comforting “stick-to-your-ribs” feeling — without the carbs.

• 🌶 Bold Cajun flavor with customizable heat
• 🍤 Juicy shrimp and savory sausage in every bite
• 🥬 Tender cabbage rolls that hold everything together
• 🥘 Hearty and filling without being heavy
• 🥑 Keto-friendly and low carb
• ❄️ Great for leftovers and meal prep

It’s the kind of meal that feels special enough for guests but easy enough for a weeknight dinner.

My Personal Experience

The first time I made this recipe, I wasn’t even planning to turn it into a stuffed cabbage dish. I had shrimp in the fridge, beef sausage in the freezer, and a head of cabbage that needed to be used. Somewhere between sautéing the sausage and seasoning the shrimp, the idea just clicked.

Stuffed cabbage has always been one of those dishes that feels nostalgic — something slow, comforting, and a little old-fashioned. Pairing it with Cajun flavors felt bold, but once it came out of the oven, bubbling and fragrant, I knew it worked.

The shrimp stayed tender, the sausage added richness, and the cabbage softened perfectly while soaking up all that seasoned goodness. Since then, this recipe has become one of my favorite ways to bring Southern flavor into my keto kitchen. It’s especially good on nights when you want something cozy but exciting at the same time.

Required Equipment

Large Pot

Used to blanch the cabbage leaves so they’re soft and easy to roll without tearing.

Skillet

Perfect for cooking the shrimp and sausage filling before assembling the rolls.

Knife & Cutting Board

Essential for chopping vegetables, sausage, and prepping shrimp.

Baking Dish

Holds the stuffed cabbage rolls snugly so they bake evenly.

Tongs or Slotted Spoon

Helpful for removing cabbage leaves from hot water safely.

Ingredients & Substitutions

Cabbage Rolls

• 1 large head green cabbage
  The natural wrapper for the filling.
  Substitution: Savoy cabbage for softer leaves.

Protein Filling

• ½ lb raw shrimp, peeled, deveined, and chopped
  Adds sweetness and tender texture.
• ½ lb beef sausage, casing removed
  Provides rich, savory flavor.
  Substitution: Turkey sausage for a lighter option.

Vegetables & Aromatics

• 1 small onion, finely diced
• 1 green bell pepper, finely diced
• 2 cloves garlic, minced

Seasoning

• 1½ tsp Cajun seasoning
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper (optional)
• Salt and black pepper, to taste

Sauce & Moisture

• ½ cup crushed tomatoes (no sugar added)
• ¼ cup chicken broth
• 2 tbsp olive oil

Optional Garnish

• Fresh parsley or green onions, chopped

How to Make Keto Cajun Shrimp & Sausage Stuffed Cabbage

Step 1: Prepare the Cabbage

Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and gently place the head into the boiling water. As the outer leaves soften, peel them away and set aside. Repeat until you have 10–12 usable leaves. Don’t worry if a leaf tears slightly — it will still roll just fine.

Step 2: Cook the Sausage

Heat olive oil in a skillet over medium heat. Add the beef sausage and cook until browned, breaking it up into small pieces. Remove from the skillet and set aside.

Step 3: Sauté the Vegetables

In the same skillet, add onion and bell pepper. Cook until softened, then add garlic and cook briefly until fragrant.

Step 4: Add Shrimp and Seasoning

Add chopped shrimp to the skillet along with Cajun seasoning, smoked paprika, cayenne, salt, and pepper. Cook just until the shrimp turn pink. Return the sausage to the pan and stir to combine.

Step 5: Assemble the Rolls

Lay a cabbage leaf flat, add a generous scoop of filling, and roll it up, tucking in the sides as you go. Place seam-side down in a greased baking dish.

Step 6: Add Sauce and Bake

Whisk crushed tomatoes and chicken broth together and pour over the cabbage rolls. Cover loosely with foil and bake at 375°F (190°C) for 35–40 minutes. Uncover for the last 10 minutes if you want a slightly thicker sauce.

Common Mistakes to Avoid

• Overcooking shrimp before baking
• Using cabbage leaves that aren’t soft enough
• Overfilling the rolls
• Skipping the resting time after baking

Pro Tips for Best Results

• Chop shrimp into bite-size pieces for even texture
• Taste filling before rolling to adjust seasoning
• Let rolls rest 5–10 minutes before serving
• Use extra sauce if you like things saucy

Keto Benefits of Cabbage

Cabbage is low in carbs, high in fiber, and incredibly versatile. It adds bulk and texture to meals without spiking blood sugar, making it a perfect base for keto comfort dishes like this one.

Variations You Can Try

• 🌶 Extra spicy with more cayenne
• 🧀 Cheesy version with mozzarella on top
• 🍄 Add mushrooms to the filling
• 🍗 Swap shrimp for shredded chicken

Tips for This Recipe

This dish tastes even better the next day as the flavors continue to develop. Store the rolls with sauce to keep them moist.

Optional Additions

• Hot sauce drizzle
• Fresh lemon squeeze
• Keto Cajun cream sauce

Serving Ideas

• With cauliflower rice
• Alongside sautéed greens
• Cozy family dinner
• Meal prep lunches

Storage Recommendations

Fridge: Up to 4 days
Freezer: Up to 2 months
Reheat: Oven or skillet over low heat

Frequently Asked Questions

Can I make this ahead of time?
Yes, assemble and refrigerate before baking.

Can I skip the tomatoes?
Yes, use extra broth instead.

Is this very spicy?
It’s mild-medium; adjust seasoning to taste.

Can I use pre-cooked shrimp?
Not recommended — texture suffers.

Does cabbage get mushy?
Not if baked correctly.

Is this dairy-free?
Yes, naturally.

Nutritional Breakdown (Per Serving)

• Calories: 395
• Protein: 30g
• Fat: 27g
• Total Carbs: 9g
• Fiber: 3g
• Net Carbs: 6g

Recipe Snapshot

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 75 minutes
• Course: Main
• Cuisine: Cajun / Southern
• Servings: 4
• Calories: 395

Keto Cajun Shrimp & Sausage Stuffed Cabbage Recipe

Allan

This Keto Cajun Shrimp & Sausage Stuffed Cabbage is bold, comforting, and packed with Southern flavor — all without the carbs. It’s hearty, satisfying, and perfect for keto dinners that feel indulgent but stay on track. If you love spicy comfort food with a twist, this recipe is a must-try.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main

Cuisine Cajun, Keto, Southern

Servings 4

Calories 395 kcal

Ingredients

  

• Green cabbage – 1 head
• Shrimp – ½ lb
• Beef sausage – ½ lb
• Onion – 1 small
• Bell pepper – 1
• Cajun seasoning – 1½ tsp
• Crushed tomatoes – ½ cup

Instructions

 

• Bring a large pot of salted water to a gentle boil. Carefully remove the core from the head of cabbage, then lower the whole cabbage into the pot. As the outer leaves soften, use tongs to gently peel them away and place them on a plate to cool. Continue until you have enough large, flexible leaves for rolling. If the leaves feel too firm, return them to the water for another minute. Let the leaves cool completely so they’re easy to handle.
• Heat a skillet over medium heat and add a little olive oil. Add the beef sausage and cook it until browned, breaking it up into small pieces as it cooks. Once fully cooked, transfer the sausage to a plate and set it aside. In the same skillet, add the diced onion and bell pepper and cook until softened and slightly golden. Stir in the garlic and cook just until fragrant.
• Add the chopped shrimp to the skillet along with the Cajun seasoning, smoked paprika, cayenne if using, salt, and black pepper. Stir everything together and cook just until the shrimp turn pink. Be careful not to overcook them, as they will continue cooking in the oven. Return the cooked sausage to the pan and mix everything well so the flavors are evenly combined.
• Lay a cabbage leaf flat on a clean surface with the thicker stem end closest to you. Spoon a generous amount of the shrimp and sausage filling into the center of the leaf. Fold the sides inward, then roll it up tightly from the bottom to the top, similar to rolling a burrito. Place the roll seam-side down in a greased baking dish and repeat with the remaining leaves and filling.
• In a small bowl, stir together the crushed tomatoes and chicken broth until combined. Pour the sauce evenly over the cabbage rolls, making sure each roll gets a little sauce on top. Cover the baking dish loosely with foil and bake in a preheated 375°F (190°C) oven for about 35–40 minutes, until the cabbage is tender and the sauce is bubbling.
• Remove the dish from the oven and let it rest for about 5–10 minutes before serving. This resting time allows the flavors to settle and the rolls to hold together better. Spoon extra sauce over the rolls when serving and enjoy them warm.

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