A delicious, savory dish made with tender roasted cabbage, juicy shrimp, smoky sausage, onions, and colorful peppers, all seasoned with garlic and spices.
Ingredients
- 1 large green cabbage
- 450 g shrimp, peeled and deveined
- 250 g smoked sausage, sliced
- 2 tablespoons olive oil
- 2 tablespoons melted butter
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- Salt, to taste
- ½ teaspoon chili flakes or Cajun seasoning, optional
- 120 ml chicken or vegetable broth
- Fresh parsley, chopped, for garnish
Instructions
1. Prepare the cabbage
Preheat your oven to 200°C (400°F). Cut the cabbage into 4 thick wedges, keeping part of the core attached so each wedge stays together. Place them in a baking dish.
Drizzle with olive oil and season with salt, pepper, paprika, garlic powder, and onion powder. Pour the broth into the bottom of the dish.
Cover with foil and bake for 30 minutes.
2. Cook the sausage
While the cabbage is roasting, heat a skillet over medium-high heat. Add the sliced sausage and cook for 4–5 minutes, until browned. Remove and set aside.
3. Cook the vegetables
Add the butter to the same skillet. Cook the onion and red and green peppers for about 4 minutes. Add the garlic and cook for another 30 seconds.
4. Cook the shrimp
Add the shrimp to the skillet. Season with paprika, oregano, black pepper, and optional chili flakes or Cajun seasoning. Cook for 2–3 minutes per side, just until pink and cooked through.
Return the sausage to the skillet and toss everything together.
5. Assemble the cabbage boats
Remove the cabbage from the oven and carefully open some of the inner leaves to create space for the filling. Spoon the shrimp, sausage, peppers, and onions generously over and between the cabbage leaves.
Spoon some of the flavorful cooking juices over the top.
6. Finish baking
Return the dish to the oven, uncovered, for 10–15 minutes, until the cabbage edges are lightly caramelized and everything is hot.
Serving
Garnish with fresh parsley and serve immediately. Spoon the buttery, smoky juices from the bottom of the dish over each cabbage boat for extra flavor.
Enjoy your Shrimp, Sausage & Cabbage Boats! 🦐🥬🌶️