Tender garlic shrimp, smoky sausage, colorful vegetables, and a buttery lemon-garlic sauce tucked into crisp, roasted cabbage cups. This flavorful low-carb recipe makes a fantastic appetizer, light dinner, or high-protein meal.
⏱️ Prep Time
20 minutes
🔥 Cook Time
25–30 minutes
🍽️ Servings
4
Ingredients
For the Cabbage Cups
1 large green cabbage
1½ tbsp olive oil
½ tsp garlic powder
½ tsp smoked paprika
¼ tsp salt
¼ tsp black pepper
For the Garlic Shrimp & Sausage Filling
1 lb (450 g) large shrimp, peeled, deveined, and tails removed
8 oz (225 g) smoked sausage or turkey sausage, sliced into rounds
2 tbsp olive oil
3 tbsp unsalted butter
5–6 cloves garlic, minced
1 small red bell pepper, diced
½ small yellow onion, diced
1 cup cherry tomatoes, halved
½ tsp smoked paprika
½ tsp Italian seasoning
¼ tsp red pepper flakes, optional
½ tsp salt, or to taste
½ tsp black pepper
2 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp fresh parsley, chopped
Optional Finish
¼ cup grated Parmesan
Extra parsley
Lemon wedges
Crushed red pepper flakes
Instructions
- Prepare the Cabbage Cups
Preheat oven to 425°F (220°C).
Carefully remove 8 large outer cabbage leaves from the head. Try to keep them as intact as possible.
Bring a large pot of water to a gentle boil.
Blanch the cabbage leaves for 2–3 minutes, just until softened and flexible.
Transfer them immediately to a bowl of ice water, then drain and pat very dry.
Make the cups
Place the leaves on a parchment-lined baking sheet.
Fold the edges slightly upward to create a cup shape.
Brush lightly with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper.
Bake for 10–12 minutes, or until the edges become golden and slightly crisp.
2. Prepare the Shrimp
Pat the shrimp very dry with paper towels.
Season with smoked paprika, Italian seasoning, salt, black pepper, and optional red pepper flakes.
Set aside.
Tip: Dry shrimp cook much better and develop more flavor without releasing excess water into the pan.
3. Brown the Sausage
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the sliced sausage and cook for 3–5 minutes, turning occasionally, until browned around the edges.
Transfer to a plate and set aside.
4. Sauté the Vegetables
Add the remaining tablespoon of olive oil to the same skillet.
Add the diced onion and bell pepper.
Cook for 3–4 minutes, until they begin to soften.
Add the cherry tomatoes and cook for another 2 minutes.
5. Cook the Garlic Shrimp
Push the vegetables toward one side of the skillet.
Add the butter.
Once melted, add the minced garlic and cook for about 30 seconds, just until fragrant.
Add the shrimp.
Cook for approximately 1½–2 minutes per side, until the shrimp are opaque and cooked through.
Avoid overcooking them, as shrimp can become rubbery.
6. Combine Everything
Return the browned sausage to the skillet.
Add:
Lemon juice
Lemon zest
Fresh parsley
Toss everything together for 1–2 minutes, allowing the garlic butter and lemon to coat the shrimp, sausage, and vegetables.
Taste and adjust salt, pepper, or red pepper flakes.
7. Fill the Cabbage Cups
Remove the crispy cabbage cups from the oven.
Divide the hot shrimp and sausage mixture among the cups.
If desired, sprinkle each cup with a little Parmesan.
Return to the oven for 2–3 minutes, just until the cheese melts and everything is hot.
8. Garnish & Serve
Finish with:
Fresh chopped parsley
Lemon wedges
Extra red pepper flakes
A small drizzle of garlic butter from the skillet
Serve immediately while the cabbage cups are crisp around the edges.
Recipe Tips
Don’t overcook the shrimp. They only need a few minutes.
Pat shrimp dry before seasoning to prevent a watery filling.
Choose cabbage leaves that are large enough to hold the filling.
For extra-crispy cups, bake the cabbage leaves for an additional 2–3 minutes before filling.
Turkey or chicken sausage can be substituted for pork sausage.
Use pre-cooked sausage for convenience; simply brown it before adding the vegetables.
Add the Parmesan at the end rather than cooking it directly into the seafood mixture.
For a stronger garlic flavor, add an extra 1–2 cloves.
Flavor Variations
Cajun Style
Replace the Italian seasoning with 1–1½ tsp Cajun seasoning and add extra cayenne.
Creamy Garlic Version
Add ¼ cup heavy cream to the skillet after cooking the shrimp. Simmer for 2 minutes before returning the sausage.
Cheesy Version
Top the cabbage cups with mozzarella and Parmesan and broil for 1–2 minutes.
Extra Seafood
Add ½ lb (225 g) cooked crab meat or chopped scallops along with the shrimp.
Mediterranean Style
Use chicken sausage, Kalamata olives, cherry tomatoes, oregano, lemon, and feta instead of Parmesan.
All Nut Information
Does this recipe contain nuts
No. There are no peanuts or tree nuts in the basic recipe.
It contains:
Shrimp/shellfish
Dairy, if butter and Parmesan are used
Possible pork, depending on the sausage
Nut-Free Ingredients
The main ingredients are naturally nut-free:
Cabbage
Shrimp
Sausage
Garlic
Bell pepper
Onion
Tomatoes
Olive oil
Butter
Herbs
Lemon
Allergy Warning
Shrimp is a shellfish allergen.
If serving someone with a severe nut allergy, check packaged sausage, seasoning blends, Parmesan, and other processed ingredients for facility/cross-contact warnings.
For a dairy-free version, replace butter with olive oil or a dairy-free butter alternative and omit Parmesan.
Approximate Nutrition
Per serving, assuming 4 servings and using turkey sausage without Parmesan.
Calories: ~480
Protein: ~42 g
Carbohydrates: ~14 g
Fat: ~29 g
Saturated Fat: ~9 g
Fiber: ~4 g
Sugar: ~7 g
Sodium: ~1,150 mg
Note: Sodium varies substantially depending on the sausage and seasonings used.
Q&A
Q: Can I use frozen shrimp?
Yes. Thaw them completely in the refrigerator and pat them very dry before cooking.
Q: Can I use pre-cooked shrimp?
Yes, but add them only during the final 1–2 minutes to warm them through. Otherwise, they can become tough.
Q: What type of sausage works best?
Smoked sausage, andouille, chicken sausage, or turkey sausage all work well. Choose your favorite flavor profile.
Q: Can I use chicken instead of sausage?
Yes. Diced cooked chicken or raw chicken breast can replace the sausage. If using raw chicken, cook it completely before adding the shrimp.
Q: Can I use red cabbage?
Absolutely. Red cabbage gives the cups a beautiful color and slightly stronger flavor.
Q: How do I make the cabbage cups extra crispy?
Pat the blanched leaves completely dry, brush lightly with oil, and bake until the edges are browned before adding the filling.
Q: Can I make this low-carb?
Yes. The recipe is naturally low in carbohydrates and works well as a low-carb dinner.
Q: Is this keto-friendly?
It can be. Choose a low-carb sausage without added sugar, and check your seasonings and Parmesan for added carbohydrates.
Q: Can I make these dairy-free?
Yes. Replace the butter with olive oil or dairy-free butter and omit the Parmesan.
Q: Can I make this gluten-free?
Yes. The basic ingredients can be gluten-free, but check your sausage and seasoning labels because some processed products may contain gluten.
Q: Can I add cheese?
Definitely. Parmesan, mozzarella, Monterey Jack, or feta all work well.
Q: Can I prepare the cabbage cups ahead of time?
Yes. Blanch and roast the cabbage leaves ahead of time. Store them refrigerated, then re-crisp them in the oven before filling.
Q: Can I prepare the filling ahead of time?
Yes, but seafood is best freshly cooked. If preparing ahead, refrigerate the cooked filling promptly and reheat gently before serving.
Q: How long do leftovers last?
Store the cooked filling in an airtight container in the refrigerator and consume within 3–4 days. Reheat thoroughly.
Q: Can I freeze the finished cabbage cups?
Freezing isn’t recommended because the cabbage can become watery and the shrimp texture may suffer. For best results, make the components fresh.
Q: What can I serve with these?
A simple cucumber salad, roasted vegetables, cauliflower rice, garlic green beans, or a fresh tomato salad makes a great side.
Q: Can I make these spicy?
Yes! Add Cajun seasoning, cayenne, red pepper flakes, jalapeño, or hot sauce to the garlic butter.
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