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My go-to dinner savior is this one-pan Keto viral Cajun Sausage with Cabbage Alfredo. When I need something tasty without carbs, this hits the spot every time. The zesty sausage works magic with soft cabbage in a rich, cheese-packed sauce that'll make you totally forget you're eating healthy.
I ran into this dish while doing keto stuff last year and now I can't go a week without making it. The funny thing is, my husband usually hates cabbage but always wants more of this when I cook it.
What You'll Need
- Andouille sausage: Stands as your main protein with real cajun kick. Try to grab sausage with visible spice flecks for extra taste.
- Cabbage: Works as your noodle swap. Pick tight, fresh heads without any dark spots.
- Heavy whipping cream: Forms your sauce base. Don't skimp on fat content or it won't thicken right.
- Parmesan cheese: Gives depth and helps your sauce get thick. Grab a block and grate it yourself for best results.
- Cajun seasoning: Delivers that special flavor punch. Heat levels change between brands so add to your liking.
- Butter: Adds good fat and helps cook the cabbage. Go with unsalted to manage saltiness yourself.
- Onion: Creates your flavor base. Stick with white or yellow types for this dish.
- Olive oil: Helps brown your sausage without sticking. Regular olive oil works fine here.
How To Make It
- Brown Your Sausage:
- Pour olive oil into a big skillet over medium high heat until it shimmers. Put sliced andouille in one layer with space between pieces. Let it sit for 2 minutes until it gets dark brown on the bottom, then flip and cook another minute. You want that tasty crust that'll give flavor to everything else. Take the sausage out but keep all those good drippings in the pan.
- Cook Your Onions:
- Drop 2 tablespoons butter in the skillet and turn heat to medium. After it melts, throw in your chopped onion and stir now and then for 3-4 minutes until see-through but not brown. While doing this, scrape up any stuck bits from the sausage since that's where tons of flavor hides.
- Soften Your Cabbage:
- Add the other 4 tablespoons butter to the pan then dump in your chopped cabbage. Mix everything so the cabbage gets coated with butter and onions. Sprinkle cajun seasoning all over and stir again. Don't worry if it looks like too much cabbage at first – it'll shrink down a lot.
- Make Your Sauce:
- Pour heavy cream over everything and stir it up. Cover the pan with a lid and lower heat to medium low. Let it bubble gently for 7-10 minutes until the cabbage starts getting soft but still has some bite to it. You don't want mushy cabbage.
- Finish It Off:
- Take the lid off and mix in your grated parmesan. Keep cooking without the lid for 3-5 minutes, stirring now and then until the sauce gets thick enough to stick to a spoon. Put the sausage back in and fold everything together to warm it up. Try a bite and add more seasoning if needed.
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For me, the andouille sausage really makes this dish special. The first time I cooked this, I grabbed fancy cajun style andouille from my neighborhood butcher, and it was so much better that I now always spend extra on good sausage when making this. My family loves this dish so much we've actually dropped our regular pasta night for this instead.
Keeping Leftovers
This spicy cabbage alfredo stays good in the fridge for up to 4 days if you keep it in a sealed container. It actually tastes better the next day after all the flavors have had time to mix together. When you want to warm it up, do it slowly in a pan on medium low heat with a little splash of cream to bring the sauce back to life. You can use the microwave if you're in a hurry but watch out – it might make your sausage tough if you cook it too long.
Changing Up The Ingredients
This dish works great with whatever you've got on hand. You can swap in kielbasa or smoked sausage instead of andouille, but you might need to add more cajun seasoning. Want something lighter? Try sliced chicken breast or shrimp. You can mix some cauliflower rice with the cabbage for different textures. If the dish seems too heavy, use half chicken broth and half heavy cream, though your sauce won't be as thick.
Adjusting The Spiciness
How spicy this turns out really depends on your cajun seasoning and what sausage you pick. Most store-bought cajun seasonings run from mild to medium heat. Want it spicier? Just add a pinch of cayenne or a few drops of hot sauce to your cream. If you're cooking for folks with different spice preferences, keep it mild in the pan and put hot sauce on the table. If you don't like heat much, go with mild Italian sausage and skip the cajun seasoning – use 1 teaspoon paprika, 1 teaspoon garlic powder, and half a teaspoon of oregano instead.
What To Serve With It
While this works great all by itself as a full meal, it's really good with a simple green salad with tangy dressing to cut through the richness. If you're not strictly keto, some garlic bread is perfect for soaking up that extra sauce. A glass of crisp white wine like Sauvignon Blanc or even a light beer goes really well with these spicy flavors.
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This meal brings big, bold taste and creamy comfort while staying keto-friendly. It's the perfect weeknight winner that'll make everyone at your table happy.
Frequently Asked Questions
- → Can I switch out the sausage type?
Sure thing! Andouille gives you that true Cajun taste, but you can go with kielbasa, regular smoked sausage, or even Italian sausage instead. They'll each bring their own flavor to the dish, but they all blend nicely with the cream sauce.
- → How hot is this dish?
With 3 teaspoons of Cajun mix, it's got a medium kick. You can tweak it to your liking - go lighter for a milder taste or add some hot sauce drops if you want more fire.
- → Can I throw in some extra veggies?
For sure! Colorful bell peppers, meaty mushrooms, or leafy spinach work great. Cook the peppers and mushrooms along with the onions, or mix in the spinach at the end just until it wilts.
- → What cabbage works best?
Regular green cabbage is your best bet since it stays firm enough while cooking but gets nice and tender. Savoy cabbage is another good pick if you want something a bit more delicate.
- → How do I keep the leftovers?
Pop leftovers in a sealed container in the fridge for up to 3 days. When reheating on the stove or in the microwave, you might want to add a splash of cream to bring back the smoothness.
- → Can I freeze this meal?
Creamy dishes sometimes split when frozen and warmed up again. If you need to freeze it, use airtight containers and eat within a month. When reheating, go slow and stir often to help the sauce come back together.