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.