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Keto Cajun Sausage and Cabbage Alfredo Recipe

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4.9 from 16 reviews

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.

Ingredients

Main Ingredients

  • 1 tbsp Olive Oil
  • 14 ounces Andouille sausage, sliced
  • 6 tbsp Butter, divided into 2 tbsp and 4 tbsp
  • 1/2 Onion, chopped
  • 3 tsp Cajun Seasoning
  • 5 cups Chopped Cabbage
  • 1 cup Heavy Whipping Cream
  • 1/2 cup Grated Parmesan Cheese

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://lovelycooks.com/keto-cajun-sausage-and-cabbage-alfredo-recipe/