Tender cabbage leaves are stuffed with juicy Cajun-seasoned shrimp, savory sausage, lean ground meat, cauliflower rice, and melty cheese. It’s a flavorful, protein-packed comfort meal with plenty of Cajun spice and very little fuss.
Servings
6 servings
Prep Time: 25 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour 10 minutes
Ingredients
For the Cabbage Rolls
1 large green cabbage
1 lb (450 g) raw shrimp, peeled, deveined, and chopped
8 oz (225 g) smoked turkey sausage or chicken sausage, diced
1 lb (450 g) lean ground chicken or turkey
2 cups cauliflower rice, fresh or frozen
1 small onion, finely diced
3 cloves garlic, minced
1 cup shredded reduced-fat mozzarella cheese
½ cup shredded Parmesan cheese
1 large egg
2 tbsp chopped fresh parsley
Cajun Seasoning
2 tsp Cajun seasoning
1 tsp smoked paprika
½ tsp onion powder
½ tsp garlic powder
¼ tsp black pepper
¼ tsp dried thyme
¼ tsp cayenne pepper, optional
Salt, to taste
For the Sauce
1 cup crushed tomatoes
½ cup low-sodium chicken broth
1 tbsp tomato paste
1 tsp Cajun seasoning
1 clove garlic, minced
½ tsp smoked paprika
1 tsp olive oil
Optional Toppings
Fresh parsley
Green onions
A sprinkle of Parmesan
Lemon wedges
A little hot sauce
Instructions
- Prepare the Cabbage Leaves
Bring a large pot of salted water to a boil.
Carefully remove the outer cabbage leaves and place the whole cabbage into the boiling water. Cook for about 2–3 minutes, gently peeling away softened leaves with tongs.
Continue until you have about 12–14 large cabbage leaves.
Transfer the leaves to a bowl of cold water, then drain and pat dry.
Trim away the thickest part of the center rib so the leaves are easier to roll.
- Prepare the Filling
Heat a large skillet over medium heat and add the diced sausage.
Cook for 3–4 minutes, until lightly browned.
Add the onion and cook for another 2–3 minutes.
Add the garlic and cauliflower rice. Cook for about 3–4 minutes, until the cauliflower rice is tender and excess moisture has evaporated.
Add the ground chicken or turkey.
Season with:
Cajun seasoning
Smoked paprika
Garlic powder
Onion powder
Thyme
Black pepper
Cayenne, if using
Cook until the ground meat is almost completely cooked through.
Add the chopped shrimp and cook for approximately 2–3 minutes, just until the shrimp begins turning pink.
Remove from the heat and allow the mixture to cool slightly.
- Make the Filling Mixture
Transfer the cooked mixture to a large bowl.
Stir in:
Egg
½ cup mozzarella
Parmesan
Fresh parsley
Mix gently until everything is evenly combined.
Don’t overmix the shrimp, as you want some pieces to remain intact.
- Make the Cajun Tomato Sauce
In a small bowl, combine:
Crushed tomatoes
Chicken broth
Tomato paste
Cajun seasoning
Smoked paprika
Garlic
Olive oil
Mix well.
Spread about ½ cup of the sauce over the bottom of a 9×13-inch baking dish.
- Stuff the Cabbage
Place one cabbage leaf on a flat surface.
Add approximately ⅓–½ cup of filling near the bottom center of the leaf.
Fold the sides inward and roll the cabbage tightly, similar to a burrito.
Place the cabbage roll seam-side down in the baking dish.
Repeat with the remaining cabbage leaves and filling.
- Add Sauce & Cheese
Pour the remaining Cajun tomato sauce over the cabbage rolls.
Sprinkle the remaining ½ cup mozzarella over the top.
Cover the dish tightly with aluminum foil.
- Bake
Bake at 375°F (190°C) for approximately 30 minutes.
Remove the foil and bake for another 8–12 minutes, until the cheese is melted and lightly golden and the cabbage is tender.
For extra browning, broil for 1–2 minutes, watching carefully.
- Rest & Serve
Let the cabbage rolls rest for 5–10 minutes before serving.
Garnish with fresh parsley, green onions, Parmesan, or a squeeze of lemon.
Approximate Nutrition Per Serving
Nutrition will vary depending on the sausage, cheese, and ground meat used.
Per serving:
Calories: ~400–450
Protein: ~40–45 g
Carbohydrates: ~15–18 g
Fiber: ~4–5 g
Net Carbs: ~11–14 g
Fat: ~20–24 g
For the lowest calories and fat, use lean ground turkey/chicken and turkey sausage and reduced-fat cheese.
Nut Information
Contains:
No tree nuts
No peanuts
Potential allergens:
Egg — used as a binder
Milk/dairy — mozzarella and Parmesan
Shellfish — shrimp
Gluten Information
The basic recipe can be gluten-free, but check the labels on:
Cajun seasoning
Smoked sausage
Chicken/turkey sausage
Tomato products
Chicken broth
Some processed seasonings and sausages may contain gluten or have cross-contact warnings.
Dairy-Free Option
Use dairy-free mozzarella and Parmesan alternatives.
Egg-Free Option
Replace the egg with 2 tablespoons of plain Greek yogurt or use a suitable egg replacer.
Easy Substitutions
Shrimp: Use chopped chicken, crawfish, or cooked crab.
Sausage: Turkey sausage, chicken sausage, andouille-style sausage, or lean smoked sausage can work.
Ground meat: Ground turkey or ground chicken are excellent choices.
Cauliflower rice: Use cooked brown rice, quinoa, or extra cauliflower rice. Keep in mind this will change the carbohydrate content.
Cabbage: Green cabbage works best, but savoy cabbage is also excellent because its leaves are naturally flexible.
Cheese: Monterey Jack, pepper Jack, mozzarella, or a Mexican cheese blend can be used.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
Freezer: Cool completely, then freeze in an airtight freezer-safe container for up to 2–3 months.
Reheating: Thaw overnight in the refrigerator and reheat covered at 350°F (175°C) until heated through.
Recipe Q&A
Q: Can I make these ahead of time?
Yes. Assemble the cabbage rolls up to 24 hours ahead, cover, refrigerate, and bake when ready.
Q: Can I use frozen shrimp?
Yes. Thaw completely and pat the shrimp very dry before chopping so the filling doesn’t become watery.
Q: Can I make this low-carb?
Yes. The recipe is already relatively low in carbohydrates because it uses cauliflower rice instead of traditional rice.
Q: Is this high in protein?
Yes. Shrimp, lean ground meat, and sausage provide a substantial amount of protein, with the exact amount depending on the brands and portions used.
Q: Can I make it spicier?
Absolutely. Add cayenne pepper, extra Cajun seasoning, crushed red pepper, or hot sauce.
Q: Why are my cabbage rolls watery?
The most common causes are excess moisture from the cauliflower rice, shrimp, or sauce. Cook the cauliflower rice until its moisture evaporates and pat thawed shrimp completely dry.
Q: How do I keep cabbage rolls from falling apart?
Don’t overfill the leaves, tuck the sides inward firmly, and place each roll seam-side down in the baking dish.
Q: Can I use regular rice?
Yes. Replace the cauliflower rice with about 1½ cups cooked rice, but the recipe will have more carbohydrates.
Q: Can I make this without sausage?
Yes. Simply replace the sausage with additional lean ground chicken/turkey or extra shrimp.
Q: What should I serve with these?
A simple green salad, roasted broccoli, steamed green beans, cauliflower mash, or a light cucumber salad pairs beautifully.
Q: How do I know the shrimp are cooked?
The shrimp should be opaque and pink/pearly, and the center should no longer look translucent. Because this dish contains ground meat and shrimp, use a food thermometer to ensure the filling reaches a safe internal temperature.
Q: Can I use red cabbage?
You can, although green or savoy cabbage is generally easier to roll and has a milder flavor.
