Print

Garlic Shrimp and Sausage Cabbage Cups Recipe

Garlic Shrimp and Sausage Cabbage Cups Recipe
Print Recipe

★★★★★

4.8 from 5 reviews

Garlic Shrimp and Sausage Cabbage Cups are a flavorful and low-carb appetizer or main dish combining succulent shrimp and smoky sausage nestled in tender cabbage leaves. Enhanced with garlic, paprika, and a buttery lemon sauce, these savory cups bake to perfection with a lovely crisp edge and are topped with a refreshing yogurt-mayo drizzle for added zest. Perfect for a healthy, gluten-free meal that’s quick to prepare and packed with protein.

Ingredients

Scale

Main Ingredients

  • 1/2 lb (225g) shrimp, peeled and deveined
  • 1/2 lb (225g) smoked sausage, sliced
  • 1 small head green cabbage (about 8–10 large leaves)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili flakes (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons butter
  • 2 tablespoons fresh parsley, chopped

Optional Sauce Drizzle

  • 2 tablespoons Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 teaspoon lemon juice
  • 1 small garlic clove, grated
  • Salt to taste

Instructions

  1. Prepare Cabbage Cups: Preheat your oven to 190°C (375°F). Soften cabbage leaves by boiling or steaming them for 2–3 minutes until they become pliable. Drain and gently pat dry with a towel. Arrange the softened leaves in a muffin tin or baking dish to form individual cups that will hold the filling.
  2. Cook Sausage: Heat olive oil in a skillet over medium heat. Add the sliced smoked sausage and cook until nicely browned and slightly crispy on the edges, about 4-5 minutes. Remove the sausage from the pan and set aside to keep warm.
  3. Sauté Garlic: Using the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant but not browned to avoid bitterness.
  4. Cook Shrimp: Add the peeled and deveined shrimp to the pan along with paprika, optional chili flakes, salt, and black pepper. Cook for about 2–3 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.
  5. Combine Ingredients: Return the cooked sausage to the skillet with shrimp. Add butter and lemon juice, then toss gently to coat everything evenly with the buttery citrus sauce. Remove from heat.
  6. Fill Cabbage Cups: Spoon the shrimp and sausage mixture into each prepared cabbage leaf cup, dividing the filling evenly among them.
  7. Bake: Place the filled cabbage cups in the oven and bake for 8–10 minutes, or until the edges of the cabbage cups are slightly crispy and the filling is heated through.
  8. Prepare Optional Sauce: While the cups bake, combine Greek yogurt, mayonnaise, lemon juice, grated garlic, and a pinch of salt in a small bowl. Mix well to create a creamy sauce.
  9. Serve: Once baked, drizzle the optional sauce over the cabbage cups and garnish with freshly chopped parsley. Serve warm as an appetizer or main dish.

Notes

  • Steaming the cabbage leaves instead of boiling helps retain more nutrients and reduces sogginess.
  • Feel free to adjust the amount of chili flakes to control spiciness or omit for a milder version.
  • The optional sauce adds a refreshing tang but can be skipped for a dairy-free or simpler dish.
  • Leftover filling can be stored in the fridge for up to 2 days and reheated in a skillet or oven.
  • Use turkey or chicken sausage for a leaner protein alternative if preferred.

Nutrition

Keywords: garlic shrimp, sausage, cabbage cups, low-carb appetizer, gluten-free, baked shrimp dish, healthy seafood recipe

Find it online: https://maicook.com/garlic-shrimp-and-sausage-cabbage-cups-recipe/