If you're craving a rich, comforting dinner that fits your low-carb lifestyle, the Keto Cajun Sausage and Cabbage Alfredo Recipe is a perfect pick. This dish combines the spicy, smoky charm of Andouille sausage with tender cabbage in a creamy, garlicky Alfredo sauce that's both satisfying and simple to make. Whether it's a busy weeknight or a relaxing weekend meal, this recipe delivers bold flavors with minimal fuss—plus, it keeps things keto-friendly and full of hearty goodness.
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Why You’ll Love This Keto Cajun Sausage and Cabbage Alfredo Recipe
This dish hits all the right notes for anyone who wants a creamy, flavorful meal without the carbs. From the toasty sear on the sausage to the silky Alfredo sauce enveloping tender cabbage, each bite feels indulgent but still fits your keto goals perfectly.
- Texture you want: tender yet slightly crisp cabbage mixed with juicy, browned sausage slices
- Flavor that pops: smoky Andouille sausage and zesty Cajun seasoning balanced by creamy Parmesan
- Everyday ingredients: simple staples like butter, cream, and cabbage you likely have on hand
- Works for any night: quick weeknight dinner or cozy weekend indulgence, ready in under 30 minutes
Ingredient Spotlight
The magic of this Keto Cajun Sausage and Cabbage Alfredo Recipe lies in a few star ingredients that bring both flavor and texture together. Using Andouille sausage gives you that smoky Cajun vibe without extra carbs. Fresh cabbage adds mild sweetness and crunch, which pairs beautifully with the rich Alfredo sauce. And of course, real Parmesan cheese rounds out the sauce with its nutty sharpness.
- Andouille Sausage: authentic Cajun spice and smoke; slice before cooking for even sear
- Cabbage: green or savoy works well; gives body and crunch
- Heavy Whipping Cream: key to creamy texture; avoid low-fat substitutes
Seasonality & Sourcing
You can find Andouille sausage and cabbage year-round at most grocery stores, but for the freshest cabbage, look for local varieties in fall and winter—when they’re crisp and flavorful. Opt for high-quality Andouille from a butcher or gourmet market; it makes a notable difference in depth of flavor. When butter and cream are fresh and rich, they elevate the Alfredo sauce, so don’t skimp here. Luckily, all these ingredients are budget-friendly and often on hand, making this recipe a go-to anytime.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by heating one tablespoon of olive oil in a skillet over medium-high heat. While it warms, slice your Andouille sausage thinly so it cooks quickly and crisps up nicely. Avoid overcrowding the pan—that’s a common pitfall that prevents a good sear. You want to hear that satisfying sizzle when the sausage hits the oil. It usually takes about 4-5 minutes per batch until you get a golden crust. Then, transfer the sausage out and set it aside.
Step 2 — Cook & Build Flavor
Lower the heat to medium and add 2 tablespoons of butter to the skillet. Toss in the chopped onions and sauté until soft and fragrant, about 3-4 minutes—you’ll notice they turn translucent and sweet. Next, stir in the remaining butter and the chopped cabbage, sprinkling the Cajun seasoning evenly over the top. Pour in the heavy whipping cream and stir everything together well. Cover with a lid and let it simmer until the cabbage softens but still has a little bite, about 8 to 10 minutes. If the sauce thickens too fast, add a splash of water or cream to loosen it.
Step 3 — Finish & Rest
Remove the lid, sprinkle in the grated Parmesan, and stir gently to combine. You’ll see the sauce thicken and cling beautifully to the cabbage and sausage. Return the sausage slices to the pan to warm through for another 2 minutes—this helps marry all the flavors. Let the dish rest off heat for a few minutes before serving; this step keeps the textures perfect and allows the sauce to mellow. Trust me, the wait makes a difference!
Troubleshooting Keto Cajun Sausage and Cabbage Alfredo Recipe
If your sauce seems too dry, add a little more heavy cream or a splash of broth to loosen it. If it’s bland, don’t hesitate to bump up the Cajun seasoning a bit or add a pinch of salt. For soggy cabbage, cook uncovered at the end to let excess moisture evaporate. And if your sausage isn’t as crispy as you'd like, give it a quick sear in a hot skillet before mixing it back in. These tweaks will keep your Keto Cajun Sausage and Cabbage Alfredo Recipe just right every time.
Pro Tips
From my experience, controlling heat is essential—too high and the cream can separate; too low and sausage won’t crisp. Timing is key, especially when sautéing the onions and cooking the cabbage; don’t rush or you’ll lose texture. If you want to prep ahead, cook the sausage and sauté onions first, then finish the dish fresh when ready. And avoid the common mistake of stirring the cabbage too often—it needs a little quiet time to soften beautifully.
- Heat control: Medium heat is your best friend to keep cream smooth and sausage browned
- Timing window: Saute onions and cabbage just until tender, not mushy, about 10 minutes total
- Make-ahead move: Cook sausage and onions, store separately, then finish sauce day-of for best texture
- Avoid this pitfall: Don’t overcrowd the pan with sausage or it won’t brown properly
Variations & Substitutions
You can easily customize this Keto Cajun Sausage and Cabbage Alfredo Recipe to your taste or pantry. Swap Andouille for kielbasa or chorizo if that’s what you have—just adjust the Cajun seasoning accordingly. Use Napa cabbage if you prefer a milder texture, or green beans instead if you want even lower carbs. For dairy-free, try coconut cream and vegan parmesan alternatives, though the flavor profile shifts quite a bit. These tweaks keep the spirit of the dish with flexibility.
Great Debates
One common debate around this dish is butter versus olive oil for sautéing. I love olive oil first to sear sausage because it handles heat well and adds a clean base, then butter for richness when cooking the cabbage and cream. Some purists stick to just butter, but I think this combo enhances every layer. Another question is whether to cover the skillet; covering helps cabbage steam tender but can let sauce get watery, so I prefer covering briefly then finishing uncovered for thickening.
Make-Ahead, Storage & Freezing
This Keto Cajun Sausage and Cabbage Alfredo Recipe keeps well in the refrigerator for up to 3 days. Store in an airtight container to preserve texture and prevent sogginess. Reheat gently on the stovetop over low heat with a splash of cream or water to loosen the sauce. Freezing is possible but not ideal, as cream sauces can separate. If you must freeze, cool completely, freeze in a freezer-safe container, and thaw overnight in the fridge before reheating slowly.
Yield & Conversions
This recipe yields about 4 generous servings. To double it, simply double all ingredients and use a larger skillet or sauté pan to maintain proper cooking space. For half, divide ingredients accordingly but watch cooking times since smaller quantities may cook faster. Metric conversions: 14 oz Andouille ≈ 400g, 1 tablespoon olive oil ≈ 15ml, 1 cup heavy cream ≈ 240ml. I always recommend weighing the sausage for accuracy if you have a scale.
Serving Ideas & Pairings
This dish is satisfying all on its own, but if you want a little extra, a crisp green salad with vinaigrette balances the richness nicely. Roasted Brussels sprouts or steamed asparagus also add fresh texture. For garnishes, a sprinkle of chopped parsley or shredded Parmesan adds freshness and a bit of zing. I’ve even enjoyed it with a side of garlic butter mushrooms for an indulgent low-carb feast.
FAQs
Absolutely! You can substitute Andouille with kielbasa, chorizo, or any smoked sausage you prefer, though the flavor will change slightly. Just keep the spice and fat content similar for best results.
Yes, it’s quite straightforward with simple steps. Just be mindful of heat control to avoid overcooking the cream and keep the cabbage tender but not soggy.
You can try using coconut cream or other non-dairy cream alternatives along with vegan Parmesan, but the flavor and creaminess will differ from the classic version.
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a little cream or broth to restore creaminess.
Notes, Tools & Special Equipment
A good non-stick or heavy-bottom skillet (around 10-12 inches) helps you get a nice sear on the sausage and even cooking of the cabbage. A sharp chef’s knife makes slicing the sausage and chopping cabbage hassle-free. A small grater or microplane is handy for freshly grating Parmesan, which melts better than pre-grated varieties. I don’t use special tools beyond that, but a reliable digital thermometer can confirm sausage temperature if you like extra safety.
PrintPrintable Recipe 📖
Keto Cajun Sausage and Cabbage Alfredo Recipe
This Keto Cajun Sausage and Cabbage Alfredo is a creamy, flavorful low-carb meal featuring spicy andouille sausage, tender sautéed cabbage, and a rich Parmesan cream sauce seasoned with Cajun spices. Perfect for a satisfying dinner that fits keto and low-carb diets.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: Low Carb
Ingredients
Main Ingredients
- 1 tablespoon Olive Oil
- 14 ounces Andouille sausage, sliced
- 6 tablespoon Butter, divided into 2 tablespoon and 4 tbsp
- ½ Onion, chopped
- 3 teaspoon Cajun Seasoning
- 5 cups Chopped Cabbage
- 1 cup Heavy Whipping Cream
- ½ cup Grated Parmesan Cheese
Instructions
- Heat and Sear Sausage: Heat the olive oil in a skillet over medium high heat. Add the sliced andouille sausage and sear until browned on all sides, about 4-5 minutes. Remove the sausage and set aside.
- Sauté Onions: Add 2 tablespoons of butter to the same skillet and reduce heat to medium. Stir in the chopped onions and sauté until softened and translucent, about 3-4 minutes.
- Cook Cabbage with Butter and Seasoning: Add the remaining 4 tablespoons of butter to the skillet along with the chopped cabbage. Sprinkle the Cajun seasoning over the cabbage and stir well to coat all ingredients evenly.
- Add Cream and Simmer: Pour in the heavy whipping cream and stir to combine with the cabbage mixture. Cover the skillet with a lid and simmer gently until the cabbage becomes tender, about 8-10 minutes.
- Add Parmesan Cheese and Thicken Sauce: Remove the lid and stir in the grated Parmesan cheese. Continue to simmer the mixture, stirring occasionally, until the sauce thickens, about 3-4 minutes.
- Return Sausage and Serve: Return the browned sausage to the skillet, mix gently to combine everything, and heat through for another minute. Serve hot and enjoy your keto-friendly Cajun sausage and cabbage Alfredo.
Notes
- Use a sharp knife to slice the sausage evenly for consistent cooking.
- For a spicier dish, add extra Cajun seasoning or a pinch of cayenne pepper.
- You can substitute heavy whipping cream with coconut cream for a dairy-free version.
- Make sure not to overcook the cabbage to keep some texture and prevent it from becoming mushy.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
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