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Cajun Sausage Cabbage Alfredo

Creamy Cajun Sausage Cabbage Alfredo in Just 30 Minutes

This Keto Cajun Sausage Cabbage Alfredo is a low-carb game-changer packed with flavor, bringing smoky Andouille sausage and creamy sauce together in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American, Cajun
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dish
  • 2 tablespoons Olive Oil Perfect for sautéing and enhancing flavor; avocado oil can lend a different note.
  • 1 pound Andouille Sausage The star ingredient that brings smoky, spicy depth; swap in other smoked sausages if desired.
  • 2 tablespoons Butter Essential for achieving that creamy sauce; use unsalted if you're watching your salt intake.
  • 1 medium Onion Offers a savory base, enhancing overall taste; consider swapping for red onion for a milder effect.
  • 1-2 teaspoons Cajun Seasoning Adds an exciting kick; feel free to adjust the amount based on your heat preference.
  • 4 cups Chopped Cabbage Replaces traditional pasta, making this dish low-carb and hearty; substitute with Palmini noodles for a pasta-like feel.
  • 1 cup Heavy Whipping Cream Creates that delightful, velvety sauce; use coconut cream for a dairy-free alternative.
  • 1/2 cup Grated Parmesan Cheese Elevates the cheese flavor in the sauce; nutritional yeast is a great vegan substitute that lends a cheesy essence.
Optional Toppings
  • 1 tablespoon Fresh Parsley A sprinkle adds color and freshness; cilantro also pairs beautifully for a unique twist.
  • to taste Crushed Red Pepper Flakes A limited sprinkle can boost heat for those who love extra spice.

Equipment

  • skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add sliced Andouille sausage and cook for about 5-7 minutes until nicely browned and caramelized.
  2. Reduce the heat to medium and add 2 tablespoons of butter to the same skillet. Toss in the chopped onion and sauté for approximately 3-4 minutes until softened and translucent.
  3. Add the remaining 2 tablespoons of butter along with the chopped cabbage to the skillet. Toss everything together, sprinkle 1-2 teaspoons of Cajun seasoning over it, and cook for 5-6 minutes until the cabbage is slightly wilted.
  4. Pour in 1 cup of heavy whipping cream, stirring to combine all ingredients beautifully. Cover the skillet and reduce the heat to low, letting it simmer for 8-10 minutes.
  5. Remove the lid and add 1/2 cup of grated Parmesan cheese, stirring well until the cheese melts into the creamy sauce.
  6. Return the browned sausage to the skillet and gently toss everything to ensure the sausage is coated in the sauce. Cook for an additional minute, then serve hot.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 10gProtein: 25gFat: 50gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 months. Thaw and gently reheat in a skillet, adding cream for consistency if needed.

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