A flavorful keto-friendly dish featuring spicy Cajun andouille sausage combined with tender sautéed cabbage in a creamy Alfredo sauce made from butter, heavy cream, and Parmesan cheese. This low-carb meal is perfect for a quick and satisfying dinner.
Total Time:35 minutes
Yield:4 servings
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
Heat oil and sear sausage: Heat the olive oil in a skillet over medium-high heat. Add the sliced andouille sausage and cook until browned on all sides. Once browned, remove the sausage from the skillet 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 they become soft and translucent.
Cook cabbage with seasoning: Add the remaining 4 tablespoons of butter to the skillet along with the chopped cabbage. Sprinkle the Cajun seasoning over the cabbage, stirring well to evenly coat the vegetables.
Add cream and simmer: Pour in the heavy whipping cream and stir to combine all ingredients. Cover the skillet and let it simmer until the cabbage is tender but not mushy, approximately 10-12 minutes.
Finish with Parmesan: Remove the lid and stir in the grated Parmesan cheese. Continue to simmer until the sauce thickens to a creamy consistency, about 3-5 minutes.
Combine and serve: Return the browned sausage to the skillet, stir to incorporate, and serve warm.
Notes
Use full-fat heavy cream for the richest Alfredo flavor.
Adjust the amount of Cajun seasoning to suit your spice preference.
For a dairy-free option, substitute butter with olive oil and use a vegan Parmesan alternative.
Ensure the cabbage is chopped uniformly for even cooking.
Leftovers can be refrigerated for up to 3 days and reheated on the stovetop.
