Ingredients

For the Cabbage Bowls

  • 1 large green cabbage
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder

For the Filling

  • 1 lb (450 g) large shrimp, peeled and deveined
  • 8 oz (225 g) smoked sausage, sliced into rounds
  • 1 cup cooked white or brown rice
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon Italian seasoning
  • ½ teaspoon black pepper
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon red pepper flakes, optional
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon lemon juice

For the Baking Liquid

  • ½ cup chicken broth
  • 1 tablespoon melted butter
  • ½ teaspoon Cajun seasoning
  • ½ teaspoon garlic powder

Instructions

1. Prepare the Cabbage

Preheat your oven to 400°F (200°C).

Remove any damaged outer cabbage leaves and rinse the cabbage thoroughly.

Place the cabbage on a cutting board and carefully slice it in half from top to bottom. For larger cabbage bowls, cut each half again so you have four thick sections.

Using a small knife, carefully remove some of the inner cabbage from each section, creating a bowl-like cavity. Don’t cut all the way through the bottom or sides.

Reserve some of the removed cabbage and chop it finely to add to the filling.

2. Season the Cabbage

Arrange the cabbage bowls in a large baking dish.

Brush the cabbage with olive oil and season with salt, black pepper, paprika, and garlic powder.

Pour the chicken broth into the bottom of the baking dish. This will help steam and soften the cabbage while it roasts.

Cover the dish loosely with aluminum foil.

Bake for approximately 25–30 minutes.

3. Brown the Sausage

While the cabbage is cooking, heat a large skillet over medium-high heat.

Add the sliced smoked sausage and cook for approximately 4–5 minutes, turning occasionally until browned on both sides.

Remove the sausage from the skillet and set aside.

4. Cook the Vegetables

Add 2 tablespoons of olive oil to the same skillet.

Add the diced onion, red bell pepper, and green bell pepper.

Cook for approximately 4–5 minutes, stirring occasionally, until the vegetables begin to soften.

Add the minced garlic and chopped reserved cabbage.

Cook for another 1–2 minutes.

5. Add the Tomatoes and Seasonings

Stir in the diced tomatoes.

Add the smoked paprika, Cajun seasoning, Italian seasoning, black pepper, salt, and optional red pepper flakes.

Cook for approximately 3–4 minutes, allowing the flavors to combine.

6. Add the Rice and Sausage

Stir the cooked rice into the vegetable mixture.

Return the browned sausage to the skillet.

Mix everything together until evenly combined.

Taste the filling and adjust the seasoning if needed.

7. Cook the Shrimp

Add the shrimp to the skillet.

Cook for approximately 2–3 minutes per side, just until the shrimp become pink and opaque.

Be careful not to overcook them because they will continue cooking slightly in the oven.

Stir in the lemon juice and fresh parsley.

8. Fill the Cabbage Bowls

Remove the foil from the baking dish.

Carefully spoon the shrimp, sausage, rice, and vegetable mixture into each cabbage bowl.

Pile the filling generously into the center of each cabbage cup.

Drizzle the melted butter mixed with garlic powder and Cajun seasoning over the tops.

9. Bake Again

Return the uncovered baking dish to the oven.

Bake for another 10–15 minutes, until the cabbage edges are tender and lightly caramelized and the filling is hot throughout.

For extra browning, you can place the dish under the broiler for 1–2 minutes at the end. Watch carefully.

10. Garnish and Serve

Remove the cabbage bowls from the oven and let them rest for about 5 minutes.

Sprinkle with additional fresh parsley.

Serve warm with lemon wedges on the side for an extra burst of freshness.