BAKED SURF & TURF STUFFED CABBAGE BOWLS WITH GARLIC BUTTER SHRIMP
When comfort food meets a restaurant-style dinner, you get these delicious Baked Surf & Turf Stuffed Cabbage Bowls with Garlic Butter Shrimp. Tender cabbage leaves are shaped into individual bowls, filled with a flavorful seasoned beef mixture, and topped with juicy shrimp cooked in rich garlic butter.
This recipe takes the familiar idea of stuffed cabbage and gives it a creative surf-and-turf twist. Instead of carefully rolling individual cabbage leaves, the leaves are shaped into bowls, making the preparation easier while creating a beautiful presentation.
The combination of savory ground beef, tender cabbage, buttery garlic shrimp, fresh herbs, and a touch of lemon creates a satisfying meal that is hearty, flavorful, and perfect for a family dinner or weekend gathering.
WHY YOU’LL LOVE THIS RECIPE
There is so much to love about these stuffed cabbage bowls.
- A delicious surf-and-turf combination: Beef and shrimp create a rich and satisfying pairing.
- Packed with flavor: Garlic butter, herbs, paprika, and seasonings give every bite plenty of flavor.
- Beautiful presentation: Individual cabbage bowls look impressive on the dinner table.
- Comforting but different: It has the cozy appeal of stuffed cabbage with a fresh seafood twist.
- Easy to customize: You can change the filling, seasonings, vegetables, or cheese.
- Perfect for dinner: Each cabbage bowl makes a satisfying individual portion.
WHAT ARE SURF & TURF STUFFED CABBAGE BOWLS?
Surf and turf is a classic combination of seafood and meat. Traditionally, it might feature steak with lobster, shrimp, or another type of seafood.
In this recipe, the turf comes from seasoned ground beef, while the surf comes from garlic butter shrimp.
Instead of rolling cabbage leaves around the filling, the cabbage is softened and shaped into individual bowls. The beef mixture is placed inside, followed by flavorful shrimp. Everything is baked together until the cabbage is tender and the flavors come together.
INGREDIENTS YOU’LL NEED
FOR THE CABBAGE BOWLS
- 1 large head green cabbage
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
FOR THE SAVORY BEEF FILLING
- 1 pound ground beef
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup cooked white or brown rice, optional
- 1/2 cup shredded mozzarella or cheddar cheese, optional
FOR THE GARLIC BUTTER SHRIMP
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 4 cloves garlic, finely minced
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon red pepper flakes, optional
FOR GARNISH
- Fresh parsley
- Lemon wedges
- Extra Parmesan cheese, optional
- Red pepper flakes, optional
HOW TO MAKE BAKED SURF & TURF STUFFED CABBAGE BOWLS
STEP 1: PREHEAT THE OVEN
Preheat your oven to 375°F (190°C).
Lightly grease a large baking dish with olive oil or nonstick cooking spray.
Set the dish aside while you prepare the cabbage.
STEP 2: PREPARE THE CABBAGE LEAVES
Bring a large pot of water to a gentle boil.
Carefully remove several of the larger outer cabbage leaves. Place them into the boiling water and blanch for approximately 2–3 minutes, just until they become soft and flexible.
Remove the leaves and place them on a clean kitchen towel or paper towels.
Allow them to cool enough to handle.
If the thick center rib is difficult to fold, carefully trim a small amount from it without cutting through the leaf.
STEP 3: COOK THE BEEF FILLING
Heat a large skillet over medium heat.
Add the ground beef and cook until browned, breaking it apart with a wooden spoon as it cooks.
Add the diced onion and cook for approximately 3–4 minutes, until softened.
Add the minced garlic and cook for another 30–60 seconds.
Season with Worcestershire sauce, paprika, Italian seasoning, salt, and black pepper.
If using cooked rice, stir it into the beef mixture.
Cook for another minute, then remove the skillet from the heat.
If you want a cheesy filling, stir in shredded mozzarella or cheddar while the beef is still warm.
STEP 4: FORM THE CABBAGE BOWLS
Take one softened cabbage leaf and gently shape it into a bowl.
Place it into the prepared baking dish.
If the cabbage leaf is very thin or small, you can layer two leaves together for additional strength.
Repeat until you have enough cabbage bowls for the filling.
STEP 5: FILL THE CABBAGE BOWLS
Spoon the seasoned beef mixture into the center of each cabbage bowl.
Fill them generously, but avoid overfilling.
Leave a little room at the top for the shrimp.
Arrange the cabbage bowls close together so they support one another while baking.
STEP 6: PREPARE THE GARLIC BUTTER SHRIMP
Pat the shrimp completely dry using paper towels.
Place the shrimp in a bowl and season with paprika, salt, black pepper, and olive oil.
Melt the butter in a skillet over medium heat.
Add the minced garlic and cook for about 30 seconds, just until fragrant.
Add the shrimp and cook for approximately 1–2 minutes per side.
The shrimp should begin turning pink but do not fully cook them yet because they will finish cooking in the oven.
Turn off the heat.
Add fresh lemon juice and chopped parsley.
Toss the shrimp gently in the garlic butter.
STEP 7: TOP THE CABBAGE BOWLS WITH SHRIMP
Place several garlic butter shrimp over each beef-filled cabbage bowl.
Drizzle any remaining garlic butter from the skillet over the shrimp.
For extra richness, sprinkle a little Parmesan cheese over the top.
STEP 8: BAKE THE STUFFED CABBAGE BOWLS
Cover the baking dish loosely with aluminum foil.
Bake for approximately 20–25 minutes.
Remove the foil during the final 5–10 minutes of cooking.
Continue baking until the cabbage is tender and the shrimp are completely cooked through.
Ground beef should reach 160°F (71°C), and shrimp should be opaque and firm.
STEP 9: GARNISH AND SERVE
Remove the cabbage bowls from the oven.
Allow them to rest for approximately 5 minutes.
Garnish with fresh parsley, lemon wedges, and a light sprinkle of red pepper flakes if desired.
Serve warm with the garlic butter juices spooned over the top.
TIPS FOR MAKING THE BEST STUFFED CABBAGE BOWLS
CHOOSE A LARGE CABBAGE
A large green cabbage usually provides the best leaves for creating individual bowls.
Look for a cabbage with broad, healthy outer leaves.
BLANCH THE CABBAGE CAREFULLY
The leaves only need to become flexible.
Overcooking them can make them too soft and difficult to handle.
DRY THE SHRIMP WELL
Excess moisture can dilute the garlic butter seasoning.
Patting the shrimp dry also helps them develop better flavor during cooking.
DON’T OVERCOOK THE SHRIMP
Shrimp cook quickly.
Partially cooking them before adding them to the cabbage bowls helps them remain juicy instead of becoming rubbery.
DON’T OVERFILL THE CABBAGE
Too much filling can cause the cabbage bowls to collapse or spill.
Keep the filling slightly below the edge.
HOW TO MAKE THE GARLIC BUTTER EVEN BETTER
The garlic butter shrimp are one of the most flavorful parts of this recipe.
For an even more vibrant sauce, add a little lemon zest along with the lemon juice.
You can also add:
- Crushed red pepper flakes
- Cajun seasoning
- Parmesan cheese
- Fresh thyme
- Fresh oregano
- A small splash of chicken broth
Be careful not to burn the garlic. Cooking it gently in butter allows it to become fragrant without turning bitter.
EASY RECIPE VARIATIONS
USE GROUND TURKEY
Ground turkey can replace the ground beef for a lighter version.
TRY IT WITH ITALIAN SAUSAGE
Italian sausage adds plenty of seasoning and richness to the filling.
ADD MORE VEGETABLES
Finely diced mushrooms, bell peppers, zucchini, spinach, or carrots can be added to the beef mixture.
MAKE IT SPICY
Add cayenne pepper, jalapeño, or extra red pepper flakes.
MAKE IT CHEESY
Mozzarella, cheddar, Monterey Jack, or provolone can be added to the beef filling or sprinkled over the cabbage bowls before baking.
WHAT TO SERVE WITH STUFFED CABBAGE BOWLS
These cabbage bowls are hearty enough to serve as a complete meal, but you can add simple sides for a larger dinner.
Try serving them with:
- Garlic bread
- Roasted potatoes
- Creamy mashed potatoes
- Steamed green beans
- Roasted asparagus
- Fresh garden salad
- Cucumber and tomato salad
- Crusty bread
- Roasted vegetables
A simple green salad with lemon vinaigrette is especially good because its freshness balances the richness of the beef and garlic butter.
HOW TO STORE LEFTOVERS
Allow the cabbage bowls to cool before placing them in an airtight container.
Store leftovers in the refrigerator for up to 3 days.
When reheating, warm them gently in a covered baking dish or microwave until heated through.
Avoid reheating the shrimp for too long because excessive heat can make them tough.
CAN YOU FREEZE THESE CABBAGE BOWLS?
The cabbage and beef portion can be frozen, but shrimp generally have a better texture when eaten fresh.
If you want to freeze the recipe, consider preparing and freezing the cabbage and beef separately.
Place cooled portions in freezer-safe containers and freeze for up to 2–3 months.
Thaw overnight in the refrigerator before reheating.
Prepare fresh garlic butter shrimp and add them before serving.
COMMON MISTAKES TO AVOID
SKIPPING THE CABBAGE BLANCHING
Unsoftened cabbage leaves can crack when you try to shape them.
COOKING THE SHRIMP TOO LONG
Shrimp need very little cooking time. Watch them carefully.
USING TOO MUCH FILLING
Overfilled cabbage bowls are harder to handle and may fall apart.
BURNING THE GARLIC
Garlic should become fragrant and lightly cooked, not dark brown or bitter.
FORGETTING THE ACID
Lemon juice adds brightness and helps balance the richness of the butter and beef.
FREQUENTLY ASKED QUESTIONS
CAN I USE FROZEN SHRIMP?
Yes. Frozen shrimp work very well. Thaw them completely in the refrigerator and pat them dry before seasoning.
CAN I MAKE THIS RECIPE WITHOUT RICE?
Absolutely. Rice is optional and can be left out completely.
WHAT SIZE SHRIMP SHOULD I USE?
Large or jumbo shrimp are ideal because they provide a substantial topping and are easy to arrange on each cabbage bowl.
CAN I PREPARE THESE AHEAD OF TIME?
Yes. Prepare the cabbage bowls and beef filling ahead of time and refrigerate them. Prepare the shrimp shortly before baking for the best texture.
HOW DO I KNOW WHEN THE SHRIMP ARE DONE?
Shrimp should be opaque, pink, and firm. They should not look translucent in the center.
CAN I USE RED CABBAGE?
Yes, although green cabbage is generally easier to work with and has a milder flavor. Red cabbage can give the dish a beautiful color and slightly stronger flavor.
CAN I ADD CHEESE?
Definitely. Mozzarella, cheddar, Monterey Jack, Parmesan, and provolone all work well with the beef and shrimp.
RECIPE CARD
BAKED SURF & TURF STUFFED CABBAGE BOWLS WITH GARLIC BUTTER SHRIMP
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 6
Cuisine: American-Inspired
Category: Dinner
INGREDIENTS
For the cabbage bowls:
- 1 large green cabbage
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the beef filling:
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cooked rice, optional
- 1/2 cup shredded mozzarella or cheddar, optional
For the garlic butter shrimp:
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley
- Red pepper flakes, optional
INSTRUCTIONS
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- Blanch cabbage leaves for 2–3 minutes until flexible.
- Brown the ground beef in a skillet.
- Add onion and cook until softened.
- Add garlic, Worcestershire sauce, paprika, Italian seasoning, salt, and pepper.
- Stir in cooked rice if desired.
- Shape softened cabbage leaves into individual bowls.
- Fill each cabbage bowl with the beef mixture.
- Season shrimp with paprika, salt, pepper, and olive oil.
- Melt butter in a skillet and sauté garlic until fragrant.
- Add shrimp and cook briefly on both sides.
- Add lemon juice and parsley.
- Place shrimp over the cabbage bowls.
- Cover with foil and bake for 20–25 minutes.
- Remove the foil during the final 5–10 minutes.
- Garnish with parsley and lemon.
- Serve warm.
NUTRITION INFORMATION
Nutrition values will vary depending on the exact ingredients, portion sizes, type of ground beef, amount of butter, and whether cheese or rice is included.
For a lighter version, use lean ground beef, reduce the butter slightly, and add extra vegetables to the filling.
FINAL THOUGHTS
These Baked Surf & Turf Stuffed Cabbage Bowls with Garlic Butter Shrimp are a fun and flavorful way to turn simple ingredients into an impressive dinner.
The tender cabbage provides a comforting base, the seasoned beef adds hearty richness, and the garlic butter shrimp bring a bright seafood flavor that takes the dish to another level.
With fresh parsley, lemon juice, and plenty of garlic butter, every bite is packed with flavor. Whether you’re making them for a family dinner or serving them to guests, these individual cabbage bowls are sure to make an impression.