Garlic Shrimp & Sausage Filling

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Ingredients

Cabbage Cups

  • 1 large green cabbage
  • Water, for boiling
  • Salt, for blanching

Garlic Shrimp & Sausage Filling

  • 1 lb (450 g) large shrimp, peeled and deveined
  • 8 oz (225 g) smoked sausage or andouille, sliced
  • 3 tablespoons olive oil or butter, divided
  • 6 cloves garlic, minced
  • 1 small onion, finely diced
  • 1 red bell pepper, finely chopped
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili flakes (adjust to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon salt (or to taste)
  • 1 teaspoon Old Bay seasoning (optional but recommended)
  • 1 tablespoon soy sauce or Worcestershire sauce
  • Juice of ½ lemon

Finishing Touches

  • Fresh parsley or green onions, chopped
  • Optional: grated Parmesan or drizzle of garlic butter
  • Optional: hot sauce or chili oil

Instructions

1. Prepare the Cabbage Cups

Bring a large pot of salted water to a boil. Carefully remove 8–10 large outer cabbage leaves, keeping them whole.

Blanch the leaves in boiling water for 2–3 minutes, just until softened and pliable. Remove and immediately drain. Set aside on a clean towel to cool.

Trim the thick center stem slightly so the leaves fold easily into cups.

2. Season the Shrimp

Pat the shrimp dry with paper towels. Season with:

  • Smoked paprika
  • Black pepper
  • Chili flakes
  • A small pinch of salt

Set aside while you prepare the filling.

3. Sauté the Sausage

Heat 1 tablespoon oil or butter in a large skillet over medium-high heat. Add the sliced sausage and cook until deeply browned and slightly crispy around the edges, about 4–5 minutes.

Remove sausage from the skillet and set aside, leaving the flavorful drippings in the pan.

4. Build the Flavor Base

Add another tablespoon of oil or butter to the same skillet. Add the diced onion and bell pepper. Sauté for 3–4 minutes until softened and lightly caramelized.

Stir in the minced garlic and cook for 30 seconds, just until fragrant—don’t let it burn.

5. Cook the Shrimp

Add the seasoned shrimp to the skillet in a single layer. Cook for 1–2 minutes per side, until pink and just cooked through.

Return the sausage to the skillet. Add Old Bay (if using), soy sauce or Worcestershire sauce, and lemon juice. Toss everything together until well coated and glossy.

Taste and adjust seasoning as needed.

6. Assemble the Cabbage Cups

Lay the softened cabbage leaves open. Spoon generous amounts of the garlic shrimp and sausage mixture into the center of each leaf.

Fold gently into cup shapes or wrap taco-style—no need to be perfect, rustic is part of the charm.

7. Finish & Serve

Sprinkle with fresh parsley or green onions. Add a drizzle of garlic butter, a pinch of Parmesan, or a splash of hot sauce if you like extra punch.

Serve immediately while hot and juicy.

Serving Ideas

  • Serve as a light main dish or bold appetizer
  • Pair with cauliflower rice, jasmine rice, or crusty bread
  • Great for meal prep—store filling separately and assemble fresh

Tips for Maximum Flavor

  • Use andouille sausage for smoky heat
  • Don’t overcook shrimp—they should be tender and juicy
  • Browning the sausage first builds a deep flavor base
  • A squeeze of lemon at the end brightens everything

Variations

  • Cajun Style: Add Cajun seasoning and a touch of butter
  • Asian-Inspired: Use sesame oil, ginger, and hoisin sauce
  • Creamy Version: Stir in 2 tablespoons cream cheese or heavy cream
  • Spicy Garlic: Add chili paste or extra crushed red pepper

Final Bite

These Garlic Shrimp Sausage Cabbage Cups are bold, garlicky, smoky, and insanely satisfying—proof that healthy food doesn’t have to be boring. They’re messy in the best way, packed with flavor, and guaranteed to disappear fast.

If you want, I can:

  • Turn this into a one-pan meal
  • Make a low-sodium or keto version
  • Write a short social-media caption
  • Add nutrition facts

Just say the word 🔥🍤🥬

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