Keto Cajun Shrimp and Sausage Stuffed Cabbage

Step 1: Prepare the Cabbage Leaves

1. Bring a large pot of salted water to a boil.
2. Carefully cut the core out of the cabbage. Place the whole head in the boiling water.
3. As the outer leaves soften and become pliable (after about 1-2 minutes), carefully peel them off with tongs and transfer them to a bowl of ice water. Repeat until you have 8-12 large, soft leaves.
4. Once cool, drain the leaves and pat them dry. Use a paring knife to shave down the thick, tough center stem of each leaf so it’s easier to roll. Set aside.

Step 2: Make the Filling

1. In a large skillet over medium-high heat, add the oil. Cook the diced andouille sausage until browned and crispy. Remove with a slotted spoon, leaving the drippings in the pan.
2. To the same skillet, add the onion, celery, and bell pepper (the “Holy Trinity” of Cajun cooking). Sauté for 5-7 minutes, until softened.
3. Add the minced garlic and riced cauliflower. Cook for another 3-4 minutes until the cauliflower is tender.
4. Add the chopped shrimp and the cooked sausage back to the skillet. Sprinkle with 1 tsp of Cajun seasoning, salt, and pepper. Cook, stirring, for 2-3 minutes until the shrimp are just pink and cooked through. Remove from heat.

Step 3: Assemble the Rolls

1. Preheat your oven to 375°F (190°C).
2. Place a cabbage leaf on a clean surface. Spoon about ⅓ to ½ cup of the filling mixture onto the bottom center of the leaf (where you shaved the stem).
3. Fold the bottom of the leaf over the filling, then fold in the sides, and roll it up tightly, like a burrito. Repeat with remaining leaves and filling.

Step 4: Make the Sauce & Bake

1. In the same skillet (wiped clean or used as-is for extra flavor), melt the butter over medium heat.
2. Add the heavy cream, chicken broth, 2 tsp Cajun seasoning, and hot sauce. Whisk to combine and bring to a simmer.
3. Let it simmer for 3-4 minutes until it slightly thickens. Remove from heat and whisk in the grated Parmesan cheese until smooth.
4. Pour about half of the sauce into the bottom of a 9×13 inch baking dish.
5. Place the cabbage rolls seam-side down in the dish, nestled closely together.
6. Pour the remaining sauce evenly over the top of the rolls.

Step 5: Bake and Serve

1. Cover the dish tightly with foil and bake for 20 minutes.
2. Remove the foil and bake for an additional 5-10 minutes, or until the sauce is bubbly and the tops are lightly golden.
3. Let rest for 5 minutes before serving. Garnish with fresh chopped parsley.

Keto-Friendly Notes & Tips

· Net Carbs: This dish is naturally very low in carbohydrates. The primary carb sources are the vegetables, which are used in moderation. Each serving should be approximately 5-7g net carbs.
· Sausage Choice: Always check the label on andouille  sausage for hidden sugars or fillers to ensure it’s keto-compliant.
· No Soggy Cabbage: The initial blanching step is crucial. It makes the leaves pliable without making them mushy after baking.
· Spice Level: Control the heat by choosing a mild or hot andouille sausage and adjusting the amount of Cajun  seasoning and hot sauce to your taste.
· Make it a Casserole: For a quicker version, skip the rolling! Simply chop the blanched cabbage and layer it in the baking dish. Spread the filling over it and pour the sauce on top. Bake as directed. It’s just as delicious.

Enjoy your flavorful, comforting, and completely keto-friendly Cajun feast