Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings (12 cabbage cups)
Difficulty: Easy
Ingredients
For the Cabbage Cups
- 1 large green cabbage
- Water for boiling
- 1 teaspoon salt
For the Filling
- 1 pound medium shrimp, peeled and deveined
- 8 ounces smoked sausage, diced
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion, finely diced
- 1 red bell pepper, diced
- 1 cup chopped mushrooms
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 2 tablespoons chopped fresh parsley
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Optional Garnish
- Fresh parsley
- Lemon wedges
- Extra Parmesan cheese
Instructions
Step 1: Prepare the Cabbage
Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage using a sharp knife.
Place the whole cabbage into the boiling water for about 6–8 minutes. As the leaves soften, gently peel them away using tongs.
Remove 12 large leaves and place them on paper towels to drain. Pat dry before using.
Trim the thick center rib from each cabbage leaf without cutting all the way through.
Step 2: Cook the Sausage
Heat olive oil in a large skillet over medium heat.
Add the diced smoked sausage and cook for 5–6 minutes until lightly browned.
Transfer the sausage to a plate while leaving the flavorful drippings in the pan.
Step 3: Cook the Vegetables
Add onions, mushrooms, and bell peppers to the skillet.
Cook for about 5 minutes until softened.
Add minced garlic and cook for another minute until fragrant.
Step 4: Cook the Shrimp
Season the shrimp with paprika, Italian seasoning, black pepper, salt, and crushed red pepper flakes.
Add shrimp to the skillet.
Cook for about 2 minutes per side until pink and fully cooked.
Avoid overcooking, as shrimp can become rubbery.
Step 5: Make the Filling
Return the cooked sausage to the skillet.
Add chopped parsley and half of the mozzarella cheese.
Stir everything together until evenly combined.
Remove from heat.
Step 6: Prepare the Cabbage Cups
Preheat your oven to 375°F (190°C).
Lightly grease a baking dish.
Place one cabbage leaf into each muffin cup or gently shape them into cup-like forms in the baking dish.
Fill each cabbage cup generously with the shrimp and sausage mixture.
Top with the remaining mozzarella cheese and sprinkle Parmesan over each cup.
Step 7: Bake
Bake for 15–18 minutes until the cheese is melted, bubbly, and lightly golden.
If desired, broil for the final 2 minutes to achieve a beautifully browned cheese topping.
Step 8: Serve
Allow the cabbage cups to cool for 5 minutes before serving.
Garnish with chopped parsley, extra Parmesan, and fresh lemon wedges.
Serve warm with a crisp green salad, roasted vegetables, or cauliflower rice.
Recipe Tips
- Do not overcook the shrimp before baking.
- Choose large cabbage leaves to make filling easier.
- Smoked sausage adds plenty of flavor, but spicy sausage can be substituted for extra heat.
- Fresh garlic provides the best flavor compared to garlic powder.
- Pat the cabbage leaves dry before filling to prevent excess moisture.
Variations
- Add cooked rice or quinoa for a heartier meal.
- Substitute turkey sausage or chicken sausage for a lighter version.
- Add chopped spinach for extra vegetables.
- Pepper Jack cheese creates a spicy twist.
- Mix cream cheese into the filling for an even creamier texture.
Storage
Store leftover cabbage cups in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven for 10–12 minutes or microwave individual portions for 1–2 minutes until heated through.
These cabbage cups can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition Information
Per Serving (Approximate)
- Calories: 340
- Protein: 29g
- Carbohydrates: 9g
- Dietary Fiber: 3g
- Sugars: 5g
- Total Fat: 20g
- Saturated Fat: 7g
- Cholesterol: 185mg
- Sodium: 780mg
- Potassium: 520mg
- Vitamin A: 25% DV
- Vitamin C: 55% DV
- Calcium: 22% DV
- Iron: 12% DV