Baked Cabbage Boil with Shrimp and Sausage
Enjoy all the smoky, savory flavors of a Southern seafood boil tucked inside tender roasted cabbage heads. This one-pan meal features shrimp, sausage, and bacon baked in a rich Cajun garlic butter sauce for an easy, crowd-pleasing dinner.
Equipment
- Large Skillet
- Baking Dish
- Paring knife
Ingredients
- 3 small green cabbages, outer leaves removed and cores trimmed
- 1 lb large shrimp, peeled and deveined
- 12 oz smoked sausage, sliced Andouille or Kielbasa
- 8 oz bacon, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/4 cup olive oil or melted butter
- 2 tbsp Cajun seasoning or Old Bay
- 1 tsp smoked paprika
- 1/2 tsp crushed red pepper optional
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
Prep the Cabbage and Oven
- Preheat your oven to 375°F (190°C). Prepare the cabbages by using a paring knife to carefully trim out the cores, creating deep pockets for the filling while keeping the heads intact.
Cook the Bacon and Sausage
- In a large skillet over medium heat, cook the chopped bacon until the fat has rendered and the pieces are crisp. Remove the bacon with a slotted spoon, leaving the drippings in the skillet. Add the sliced sausage to the skillet and brown it in the bacon drippings until the edges are golden.
Build the Cajun Shrimp Filling
- To the same skillet, add the diced onion, red bell pepper, and green bell pepper. Sauté until softened. Stir in the minced garlic and cook for another minute until fragrant. Add the shrimp, Cajun seasoning, smoked paprika, and optional crushed red pepper. Cook just until the shrimp turn pink and opaque, then immediately remove from heat.
Stuff the Cabbage
- In a large bowl, combine the cooked shrimp and vegetable mixture with the browned sausage and crisp bacon. Mix well. Firmly pack this mixture into the pockets of the cored cabbages.
Bake Covered to Steam
- Place the stuffed cabbages into a baking dish. Drizzle the tops with olive oil or melted butter. Cover the dish tightly with foil and bake for 45 minutes to allow the cabbages to steam and become tender.
Finish Baking Uncovered
- Remove the foil from the baking dish. Return it to the oven and bake for an additional 15-20 minutes, or until the outer leaves of the cabbage are golden brown and slightly caramelized. Garnish with fresh parsley before serving.
Notes
Pro-Tip: For extra tender cabbage, pour 1/4 to 1/2 cup of chicken broth or water into the bottom of the baking dish before baking. This creates steam and prevents the bottom from scorching.
Do Not Overcook Shrimp: Remove the shrimp from the skillet as soon as they turn pink. They will finish cooking inside the cabbage in the oven, ensuring they stay tender and juicy.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven until warmed through.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 582kcalCarbohydrates: 16gProtein: 35gFat: 41gSaturated Fat: 14gCholesterol: 215mgSodium: 1450mgPotassium: 750mgFiber: 6gSugar: 8gVitamin A: 1250IUVitamin C: 95mgCalcium: 90mgIron: 3.5mg
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