Low Carb Cabbage Boats
Low Carb Cabbage Boats
Ingredients
For the Cabbage Boats
- 1 green cabbage, medium head
For the Filling
- 1 pound large shrimp, peeled, deveined, and roughly chopped
- 8 ounces smoked sausage, sliced into 1/4-inch rounds
- 2 bell peppers, any color, cored and diced
- 1/2 onion, medium, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Baking
- 2 cups chicken broth, low sodium
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil. Carefully core the head of cabbage and gently remove 8-10 large outer leaves, trying to keep them intact.
⏱️ 5 min•🌡️ 375
- 2
Blanch the cabbage leaves in the boiling water for 3-5 minutes, or until they are pliable and soft enough to bend without breaking. Remove them with tongs and immediately plunge them into an ice bath to stop the cooking. Once cooled, pat them dry with paper towels.
⏱️ 7 min
- 3
Heat olive oil in a large skillet over medium-high heat. Add the sliced smoked sausage and cook for 3-4 minutes, stirring occasionally, until lightly browned. Remove the sausage from the skillet and set aside, leaving any rendered fat in the pan.
⏱️ 4 min
- 4
Add the diced onion and bell peppers to the same skillet. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
⏱️ 8 min
- 5
Add the chopped shrimp to the skillet with the vegetables. Cook for 2-3 minutes, or until the shrimp just turn pink. Return the cooked sausage to the skillet. Season the filling with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine and remove from heat.
⏱️ 5 min
- 6
Lay each blanched cabbage leaf flat. Spoon a generous amount of the shrimp, sausage, and pepper mixture into the center of each leaf. Gently fold the sides of the leaf over the filling and then roll it up to form a boat or cup shape, ensuring the filling is enclosed.
⏱️ 10 min
- 7
Arrange the stuffed cabbage boats in a 9x13 inch baking dish. In a separate bowl, whisk together the chicken broth, dried thyme, and paprika. Pour the savory broth mixture into the baking dish, around the cabbage boats.
⏱️ 5 min
- 8
Bake for 25-30 minutes, or until the cabbage edges are slightly crispy and the filling is heated through. Serve hot.
⏱️ 30 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Low Carb Cabbage Boats
For the Cabbage Boats
- 1 green cabbage, medium head
For the Filling
- 1 pound large shrimp, peeled, deveined, and roughly chopped
- 8 ounces smoked sausage, sliced into 1/4-inch rounds
- 2 bell peppers, any color, cored and diced
- 1/2 onion, medium, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Baking
- 2 cups chicken broth, low sodium
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil. Carefully core the head of cabbage and gently remove 8-10 large outer leaves, trying to keep them intact.
⏱️ 5 min•🌡️ 375 - 2
Blanch the cabbage leaves in the boiling water for 3-5 minutes, or until they are pliable and soft enough to bend without breaking. Remove them with tongs and immediately plunge them into an ice bath to stop the cooking. Once cooled, pat them dry with paper towels.
⏱️ 7 min - 3
Heat olive oil in a large skillet over medium-high heat. Add the sliced smoked sausage and cook for 3-4 minutes, stirring occasionally, until lightly browned. Remove the sausage from the skillet and set aside, leaving any rendered fat in the pan.
⏱️ 4 min - 4
Add the diced onion and bell peppers to the same skillet. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
⏱️ 8 min - 5
Add the chopped shrimp to the skillet with the vegetables. Cook for 2-3 minutes, or until the shrimp just turn pink. Return the cooked sausage to the skillet. Season the filling with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine and remove from heat.
⏱️ 5 min - 6
Lay each blanched cabbage leaf flat. Spoon a generous amount of the shrimp, sausage, and pepper mixture into the center of each leaf. Gently fold the sides of the leaf over the filling and then roll it up to form a boat or cup shape, ensuring the filling is enclosed.
⏱️ 10 min - 7
Arrange the stuffed cabbage boats in a 9x13 inch baking dish. In a separate bowl, whisk together the chicken broth, dried thyme, and paprika. Pour the savory broth mixture into the baking dish, around the cabbage boats.
⏱️ 5 min - 8
Bake for 25-30 minutes, or until the cabbage edges are slightly crispy and the filling is heated through. Serve hot.
⏱️ 30 min•🌡️ 375