Preheat your oven to 375°F (190°C). Carefully slice off the tops of the green cabbage, then core the centers while leaving about an inch of the wall to maintain structure. Rub the cabbage with olive oil or butter, then season generously with salt and black pepper. Place the prepared cabbage heads upright in a baking dish, ready to be filled.

In a large skillet, heat 2 tablespoons of olive oil or bacon fat over medium heat. Add the finely chopped onion, diced bell peppers, and minced garlic. Sauté these vegetables for 5–7 minutes until they become tender and fragrant. Stir in the sliced smoked sausage, cooking until browned, then add the peeled and deveined shrimp along with the Cajun seasoning, paprika, garlic powder, and cayenne pepper. Cook until the shrimp turns pink, about 2–3 minutes.

Remove the skillet from heat and fill your cabbages with the Cajun shrimp and sausage mixture. Gently spoon in the filling, making sure to pack it tightly. If using shredded cheese, sprinkle some inside before fully stuffing each cabbage.

Cover the stuffed cabbages loosely with foil and place the baking dish in the preheated oven. Bake for 40–50 minutes until the cabbage leaves are tender when pierced with a fork. For an extra delightful finish, remove the foil and return the dish to the oven, baking for an additional 10 minutes to achieve a slightly browned top and melted cheese.

Once baked to perfection, remove the Easy Keto Cajun Shrimp & Sausage Stuffed Cabbage from the oven. Garnish with fresh parsley and chopped green onions. Slice each cabbage into wedges and serve hot.