- Slice open the cabbages to reveal the filling. Garnish with parsley and enjoy hot!
- Preheat oven to 375°F (190°C).
- Cut a deep pocket in each cabbage head by carefully removing the core with a sharp knife, making room for stuffing.
- In a skillet, cook bacon until crisp. Remove and set aside.
- In the same pan, sauté sausage slices until browned. Remove and set aside.
- Add onion, garlic, and bell peppers to the bacon grease. Cook until softened.
- Toss in shrimp with Cajun seasoning and smoked paprika. Cook 2–3
