garlic herb shrimp and sausage stuffed cabbage cups
These stuffed cabbage cups are softer, gentler, and cozy in a whole new way.What to need:→ Cabbage Cups• 2 small-to-medium heads green cabbage• 2 tbsp olive oil• Salt, to taste• Black pepper, to taste→ Filling• 1 lb shrimp, peeled and deveined, tails off• 12 oz smoked sausage (kielbasa or mild chicken sausage), sliced• 1 yellow bell pepper, diced• 1 small onion, diced• 4 garlic cloves, minced• 4 tbsp butter• 1 tsp dried thyme• 1 tsp dried parsley• 1/2 tsp smoked paprika→ For the Pan• 1/2 cup chicken broth🍽️ How to Make It1️⃣ Prep the cabbageHeat oven to 400°F.Cut cabbage heads in half and gently hollow out the centers, keeping sturdy cups.2️⃣ Season and setBrush cabbage cups with olive oil.Season with salt and black pepper.Place in a baking dish and pour chicken broth around the cups.3️⃣ RoastBake uncovered 20–25 minutes, until cabbage softens and edges lightly brown.4️⃣ Cook the sausageWhile cabbage roasts, sear sausage in a hot skillet until golden.Remove to a plate.5️⃣ Build the fillingIn the same skillet, cook onion and bell pepper until soft.Add garlic and butter, then shrimp, thyme, parsley, and smoked paprika.Cook just until shrimp turn pink.Stir sausage back in.6️⃣ Fill and bakeSpoon the warm filling into each cabbage cup.Return to oven and bake 10–15 minutes until tender and gently sizzling.7️⃣ Finish and serveSpoon pan juices over the cups.Serve hot and comforting.Save this for a quiet evening when you want something hearty, soft, and made to be enjoyed slowly.⏱️ Time: Prep 15 min | Cook 35–40 min | Total 50–55 min🍽️ Serves: 4