Step 1: Prepare the Cabbage. Carefully remove the core from the large green cabbage head. Bring a large pot of salted water to a boil. Submerge the cabbage and blanch for 5-7 minutes, or until the outer leaves are pliable enough to peel off easily. Remove 10-12 large, intact leaves, letting them cool. Trim the thick, tough veins from the base of each leaf to make rolling easier.
Step 2: Cook the Sausage. In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Add the sliced or diced smoked sausage (such as andouille) and cook until browned and slightly crispy. Remove the sausage with a slotted spoon and set aside, leaving any rendered fat in the pan.
Step 3: Sauté Aromatics. Add the remaining 1 tablespoon of olive oil to the skillet if needed. Add the chopped onion, green bell pepper, and celery (the "holy trinity"). Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Step 4: Cook the Shrimp. Add the peeled and deveined shrimp to the skillet with the sautéed vegetables. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Do not overcook.
Step 5: Assemble the Filling. Return the cooked sausage to the skillet with the shrimp and vegetables. Stir in 2-3 tablespoons of sugar-free Cajun seasoning (adjust to your spice preference), salt, and black pepper to taste. Mix well to combine all the flavors.
Step 6: Prepare the Sauce. In a medium bowl, combine the can of tomato sauce, undrained diced tomatoes, and chicken broth or water. Stir in another teaspoon of Cajun seasoning, salt, and pepper.
Step 7: Stuff and Roll. Lay a blanched cabbage leaf flat. Place a generous spoonful of the filling near the stem end. Fold in the sides of the leaf, then roll it up tightly from the stem end to create a compact roll. Repeat with the remaining leaves and filling.
Step 8: Bake the Cabbage Rolls. Preheat your oven to 375°F (190°C). Pour half of the prepared tomato sauce into the bottom of a 9x13 inch baking dish. Arrange the stuffed cabbage rolls seam-side down in a single layer over the sauce. Pour the remaining sauce over the rolls, ensuring they are well-covered.
Step 9: Cook to Perfection. Cover the baking dish tightly with aluminum foil and bake for 45-60 minutes, or until the cabbage is very tender and the flavors have melded.
Step 10: Serve and Garnish. Carefully remove from the oven. Let rest for a few minutes before serving. Garnish with fresh chopped parsley or sliced green onions, if desired. Enjoy your flavorful Keto Cajun Shrimp & Sausage Stuffed Cabbage!