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Instructions
- Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Remove the core from the cabbage and carefully place the head into the boiling water for about 5 minutes, until leaves soften. Remove and let cool.
- In a large skillet, heat olive oil over medium heat. Add onions, bell pepper, and garlic, sautéing until tender (about 4-5 minutes).
- Add sliced sausage to the skillet and cook until browned, about 5 minutes.
- Stir in shrimp and cook until pink and opaque, about 3-4 minutes. Add diced tomatoes, cooked rice, and Cajun seasoning. Mix well and season with salt and pepper.
- Carefully separate the cabbage leaves, placing the larger ones aside. Spoon the shrimp and sausage mixture into the center of each leaf and roll them tightly, tucking in the sides.
- Place stuffed cabbage rolls seam-side down in a greased baking dish. Pour chicken broth over the top.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until heated through.
- Garnish with fresh parsley before serving.
Chef’s Tips
- For extra flavor, use andouille sausage in place of smoked sausage.
- Feel free to add any other vegetables you like, such as corn or zucchini.
- This dish can be made ahead of time; just reserve the baking step until you’re ready to serve.
Nutrition (per serving)
Approximate calories: 450, Protein: 25g, Carbs: 35g, Fat: 20g
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