Instructions
Step 1: Preheat your oven to 425 degrees Fahrenheit. Pat the cabbage wedges dry and brush both sides with 2 tablespoons of olive oil.
Step 2: Place cabbage wedges on a large baking sheet and roast for 15-20 minutes until the edges begin to char and soften.
Step 3: While the cabbage roasts, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook for 5 minutes until browned, then set aside.
Step 4: In the same skillet, add the diced onion and bell pepper. Cook for 4-5 minutes until softened and fragrant.
Step 5: Add the minced garlic to the skillet and cook for 1 minute until aromatic.
Step 6: Add the shrimp, sausage, Cajun seasoning, paprika, cayenne, thyme, black pepper, and salt. Stir well and cook for 4-5 minutes until the shrimp turn pink and are cooked through.
Step 7: Deglaze the skillet with the broth, scraping up any flavorful bits from the bottom. Simmer for 2 minutes.
Step 8: Remove the roasted cabbage from the oven and carefully scoop the shrimp and sausage mixture onto each wedge. Garnish with fresh green onions and serve hot.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The stuffed cabbage bowls keep beautifully and taste just as delicious the next day.
To reheat, place on a baking sheet and warm in a 350-degree Fahrenheit oven for 10-12 minutes until heated through. You can also reheat gently in a skillet over medium heat with a splash of broth to keep the filling moist.
This dish also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
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