Ingredients
Equipment
Method
- Preheat the oven to 400°F. Cut the cabbage heads in half. Carefully core and hollow out the center, leaving a sturdy bowl-shaped shell about 1/2 inch thick.
- Brush the cabbage cups inside and out with olive oil, then season with salt and black pepper. Place them in a baking dish.
- Pour the chicken broth into the bottom of the baking dish. Bake the empty cabbage cups for 20 to 25 minutes, until they begin to soften and brown around the edges.
- While the cabbage roasts, heat a large skillet over medium-high heat. Add the sliced smoked turkey sausage and sear until browned. Remove and set aside.
- In the same skillet, add the onion and bell peppers. Sauté for 5 minutes, then add the garlic and cook for 1 minute.
- Add the shrimp, butter, and Cajun seasoning. Cook for 2 to 3 minutes, just until the shrimp turn pink. Return the turkey sausage to the skillet and toss to combine.
- Remove the cabbage cups from the oven. Spoon the shrimp and turkey sausage mixture generously into each cup. Return to the oven and bake for 10 to 15 minutes, until the cabbage is tender and the filling is sizzling.
- Drizzle the cabbage cups with the buttery pan juices and serve hot.
Notes
Leave the cabbage walls about 1/2 inch thick so the cups remain sturdy enough to hold the filling.
Do not fully cook the shrimp in the skillet because they will continue cooking in the oven.
Keep the chicken broth in the baking dish to prevent the cabbage from drying out and to create flavorful pan juices.
Drizzle the finished cabbage cups generously with the buttery juices from the pan before serving.
Andouille or chicken sausage may be substituted for the smoked turkey sausage.
The shrimp and sausage filling can be prepared ahead, refrigerated, and reheated before being added to freshly roasted cabbage cups.
If a cabbage cup tears slightly while being hollowed, it can still hold the filling as long as the base remains mostly intact.