WW Cajun Shrimp & Sausage Stuffed Cabbage

by

The WW Cajun Shrimp & Sausage Stuffed Cabbage is a light and flavorful dish. This dish has five grams of fiber and 285 calories per serving. Takes one hour and ten minutes to prepare this meal, a perfect choice for busy days. It contains green cabbage, water, seasoning, olive oil, lean chicken, raw shrimp, vegetables, cauliflower rice, Cajun seasoning, tomato sauce, & herbs. Prepare this recipe for people with nut allergies because there are no nut ingredients in this recipe. We may pair this dish with wild rice, quinoa, lemon herb salad, garlic herb bread, cauliflower rice, parsley, hot sauce, or whole-wheat dinner rolls. Store this WW Cajun Shrimp & Sausage Stuffed Cabbage in the container for 4 days.

STATS:

  • Total time: 1 hour 10 minutes
  • Calories: 285 kcal
  • Serving size: 2 stuffed cabbage rolls
  • Cooking time: 40 minutes
  • Diet: Weight Watchers
  • Cuisine: American
  • Serving: 6
  • Preparation time: 30 minutes
  • Course: Main

EQUIPMENT:

  • Large pot
  • Measuring cups
  • Large skillet
  • Wooden spoon
  • Cutting board
  • Knife
  • Measuring spoons
  • 9 × 13-inch baking dish
  • Aluminum foil
  • Large bowl
  • Colander
  • Mixing bowl
  • Tongs

INGREDIENTS:

THE CABBAGE:

  • One large green cabbage
  • 8 cups water
  • One tsp salt

CAJUN SHRIMP & SAUSAGE FILLING:

  • One tsp olive oil
  • 6 ounces diced lean chicken
  • Quarter tsp salt
  • 1 tsp Cajun seasoning
  • 1/3 cup diced celery
  • 2 minced garlic cloves
  • Half cup diced onion
  • 1 cup cauliflower rice
  • Half cup diced bell pepper
  • 8 ounces raw shrimp
  • Quarter tsp black pepper
  • 1 tbsp chopped parsley
  • Quarter tsp dried thyme
  • 1 tbsp lemon juice
  • Half tsp smoked paprika

LIGHT TOMATO SAUCE:

  • Half cup low-sodium tomato sauce
  • 1/2 tsp Cajun seasoning
  • 1 cup crushed tomatoes
  • Quarter tsp black pepper
  • 1 tbsp chopped parsley
  • Half tsp garlic powder
  • Quarter tsp smoked paprika

INGREDIENT NOTES:

GREEN CABBAGE:

  • It gives soft outer leaves to wrap the filling. The leaves become soft when we boil and bake them. You may use savoy cabbage as per your preference.

LEAN CHICKEN:

  • This chicken gives the smoky and savory taste of the filling. Chicken gives the dish taste and makes it lighter. You may use lean smoked turkey sausage as another option.

CAULIFLOWER RICE:

  • It gives bulk to the filling and keeps the recipe light. Cauliflower rice also makes the filling moist and delicious. You may use half a cup cooked brown rice as a substitute.

LEMON JUICE:

  • This juice gives acidity and freshness to the dish. It makes the shrimp bright and avoid the filling from becoming heavy. You may use fresh lime juice as another idea.

INSTRUCTIONS:

  1. First, boil the water in the pot, then add salt and the whole cabbage to it.
  2. Cook it for 7 minutes and remove the outer leaves with tongs when they become soft.
  3. Place 12 good-sized cabbage leaves in the colander and let them cool.
  4. Warm olive oil in the skillet over a moderate flame and cook diced sausage for 4 minutes.
  5. Cook onion, bell pepper, and celery for five minutes & garlic for half a second.
  6. Then add cauliflower rice and cook for three minutes; include thyme, Cajun seasoning, salt, smoked paprika, and black pepper.
  7. Now cook chopped raw shrimp for three minutes and turn off the flame.
  8. Add parsley and lemon juice, then cool the mixture properly & warm the oven to 375°F.
  9. Mix low-sodium tomato sauce, garlic powder, crushed tomatoes, black pepper, Cajun seasoning, smoked paprika, and parsley in the bowl.
  10. Spread half of the sauce on the bottom of the dish and put one cabbage leaf flat on the surface.
  11. Include 1/3 cup of filling in the center of the leaf, then fold the sides towards the center.
  12. Roll the cabbage upward and repeat the steps with the remaining cabbage leaves.
  13. Put the cabbage rolls seam-side down on the dish and pour the remaining tomato sauce on top.
  14. Cover the dish with foil and bake for 25 minutes.
  15. Then bake the dish for another fifteen minutes after removing the foil.
  16. Cool the dish for five minutes and sprinkle parsley on top, then serve.

SERVING SUGGESTIONS:

VEGETABLE SIDES:

  • Garlic Green Beans
  • Roasted Broccoli
  • Cajun Roasted Cauliflower
  • Steamed Asparagus
  • Roasted Brussels Sprouts

SALADS:

  • Cucumber Tomato Salad
  • Cajun Coleslaw
  • Simple Garden Salad
  • Avocado Cucumber Salad
  • Lemon Herb Salad

RICE & GRAINS:

  • Cauliflower Rice
  • Brown Rice
  • Cilantro Lime Rice
  • Wild Rice
  • Quinoa

BREAD:

  • Whole-Wheat Dinner Rolls
  • Light Cornbread
  • Garlic Herb Bread
  • Whole-Grain Bread

SAUCES & TOPPINGS:

  • Light Cajun Tomato Sauce
  • Fresh Parsley
  • Lemon Wedges
  • Light Greek Yogurt Sauce
  • Hot Sauce

TIPS:

  • Make the cabbage leaves soft properly so they do not crack when we roll them.
  • Adjust the seasoning in the filling as per your preference.
  • Cool the rolls, then serve to set the filling properly and give better results in the recipe.

STORAGE INFORMATION:

FRIDGE:

  • Store the cabbage in the container for 4 days.

FREEZER:

  • Cool the cabbage rolls and freeze in the box for 3 months.

FAQs:

How to keep the cabbage leaves from tearing?

  • Avoid boiling them too much, and cut the thickest part of the cabbage stem, then roll.

Can I exclude sausage from this recipe?

  • Yes, you may replace sausage with shrimp, mushrooms, or additional cauliflower rice.

Is cooked shrimp good to include in the recipe?

  • Yes, you may add it at the end of the filling preparation for better results.

Can I make these cabbage rolls earlier?

  • Yes, refrigerate the assembled rolls one day early & bake when needed to serve.

NUTRITIONAL INFORMATION:

Net carbs: 15 g

Iron: 2.7 mg

Total carbs: 20 g

Calories: 285 kcal

Vitamin A: 2,850 IU

Fiber: 5 g

Calcium: 105 mg

Protein: 25 g

Sodium: 680 mg

Potassium: 620 mg

Weight Watchers Points: 5 Points