SURF & TURF STUFFED CABBAGE BOWLS

SURF & TURF STUFFED CABBAGE BOWLS

If you love hearty comfort food with a little something special, these Surf & Turf Stuffed Cabbage Bowls are a delicious combination of land and sea. Tender cabbage leaves create a flavorful base for seasoned ground beef, juicy shrimp, savory sausage, and a rich blend of herbs and spices.

Instead of making traditional stuffed cabbage rolls, this recipe turns the classic idea into easy-to-serve individual bowls. The cabbage becomes tender and flavorful while the beef, sausage, and shrimp create a satisfying filling packed with savory flavor.

Finished with a buttery sauce and fresh herbs, these stuffed cabbage bowls are perfect for a cozy family dinner, weekend meal, or impressive comfort-food spread.

WHY YOU’LL LOVE THESE SURF & TURF CABBAGE BOWLS

A Delicious Surf & Turf Combination

Ground beef and sausage provide rich, savory flavor while shrimp adds a light sweetness and delicate seafood texture.

Comfort Food With a Fresh Twist

Cabbage makes the dish hearty without making it overly heavy, while the shrimp adds a bright contrast to the meat.

No Complicated Cabbage Rolling

Instead of carefully rolling individual cabbage leaves, everything is assembled into convenient bowls.

Perfect for Dinner

The combination of beef, sausage, shrimp, and cabbage creates a satisfying meal that can stand on its own.

Easy to Customize

You can adjust the spices, vegetables, protein, and sauce to suit your taste.

WHAT ARE SURF & TURF STUFFED CABBAGE BOWLS?

Surf and turf traditionally refers to a meal that combines seafood with meat.

In this recipe, the surf comes from tender shrimp, while the turf comes from seasoned ground beef and sausage.

Instead of wrapping the filling inside cabbage leaves, the cabbage is softened and shaped into individual bowls. The meat mixture and shrimp are then layered inside or over the cabbage and finished with a flavorful sauce.

The result is a cozy dish with tender cabbage, juicy meat, buttery shrimp, and plenty of savory seasoning.

INGREDIENTS YOU’LL NEED

FOR THE CABBAGE BOWLS

• 1 large green cabbage
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

FOR THE TURF FILLING

• 1 pound ground beef
• 8 ounces smoked sausage, sliced
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• Salt and black pepper, to taste

FOR THE SHRIMP

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons butter
• 2 cloves garlic, minced
• ½ teaspoon smoked paprika
• ½ teaspoon Cajun seasoning
• ½ teaspoon lemon pepper
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley

OPTIONAL SAUCE

• ½ cup chicken broth
• 2 tablespoons butter
• 1 tablespoon Worcestershire sauce
• 1 teaspoon lemon juice
• ½ teaspoon Cajun seasoning
• Fresh parsley

HOW TO MAKE SURF & TURF STUFFED CABBAGE BOWLS

STEP 1: PREPARE THE CABBAGE

Preheat your oven to 375°F (190°C).

Remove any damaged outer cabbage leaves.

Carefully cut the cabbage into thick sections or large pieces that can form individual bowls. If you prefer, you can use whole cabbage leaves and layer them into small oven-safe bowls.

Brush the cabbage lightly with olive oil and season with garlic powder, salt, and black pepper.

STEP 2: SOFTEN THE CABBAGE

Place the cabbage in a baking dish with a small amount of water or broth.

Cover loosely with foil and bake for approximately 15–20 minutes, or until the cabbage begins to soften.

The goal is to make the cabbage tender enough to hold the filling without turning it completely soft.

Remove from the oven and set aside.

STEP 3: BROWN THE GROUND BEEF

Heat a large skillet over medium-high heat.

Add the ground beef and cook while breaking it apart with a wooden spoon.

Once the beef begins to brown, add the diced onion.

Continue cooking until the beef is fully browned and the onion is tender.

Drain excess grease if necessary.

Ground beef should reach an internal temperature of 160°F (71°C).

STEP 4: ADD THE SAUSAGE

Add the sliced smoked sausage to the skillet.

Cook for several minutes until the sausage becomes lightly browned around the edges.

The combination of browned beef and sausage creates the rich turf portion of the dish.

STEP 5: SEASON THE MEAT

Add minced garlic, Worcestershire sauce, smoked paprika, Italian seasoning, onion powder, garlic powder, salt, and black pepper.

Stir everything together and cook for another 1–2 minutes.

Remove from the heat and keep warm.

PREPARE THE SHRIMP

STEP 6: SEASON THE SHRIMP

Pat the shrimp dry with paper towels.

Place them in a bowl and season with Cajun seasoning, smoked paprika, lemon pepper, and a small amount of salt if needed.

Avoid oversalting because sausage and Cajun seasoning can already contain plenty of salt.

STEP 7: MAKE THE GARLIC BUTTER SHRIMP

Heat a large skillet over medium heat.

Add the butter.

Once melted, add the minced garlic and cook for about 30 seconds.

Add the shrimp in a single layer.

Cook for approximately 2–3 minutes per side, depending on size, until the shrimp are opaque and cooked through.

Finish with fresh lemon juice and chopped parsley.

Shrimp should reach approximately 145°F (63°C) and should be opaque and firm.

Avoid overcooking because shrimp can become rubbery.

ASSEMBLE THE STUFFED CABBAGE BOWLS

STEP 8: FILL THE CABBAGE

Place the softened cabbage pieces in a baking dish or individual oven-safe dishes.

Spoon a generous amount of the beef and sausage mixture into each cabbage bowl.

Arrange several garlic-butter shrimp over the top.

For an extra-rich dish, spoon a little of the garlic butter from the shrimp pan over each serving.

STEP 9: ADD THE SAUCE

Combine chicken broth, butter, Worcestershire sauce, lemon juice, and Cajun seasoning.

Pour a small amount around the cabbage bowls rather than directly over the shrimp.

This creates moisture in the bottom of the dish while allowing the top to remain flavorful and lightly browned.

STEP 10: FINAL BAKE

Return the assembled cabbage bowls to the oven.

Bake uncovered for approximately 10–15 minutes, or until everything is hot and the cabbage is tender.

If desired, broil for the final 1–2 minutes for a lightly browned finish.

Watch carefully during broiling.

STEP 11: GARNISH AND SERVE

Remove the cabbage bowls from the oven.

Top with fresh parsley and a squeeze of lemon juice.

Serve immediately while the cabbage is hot, the beef is juicy, and the shrimp are tender.

TIPS FOR THE BEST SURF & TURF CABBAGE BOWLS

Dry the Shrimp Before Cooking

Excess moisture can prevent the shrimp from browning properly. Pat them dry before seasoning.

Do Not Overcook the Shrimp

Shrimp cook quickly. Remove them from the heat as soon as they become opaque and reach the appropriate internal temperature.

Brown the Beef Well

Allowing the beef to develop some browned edges creates much deeper flavor.

Use a Firm Cabbage

Choose a cabbage that feels heavy and firm for its size. It will hold its shape better during cooking.

Balance the Seasoning

Because sausage, Cajun seasoning, and Worcestershire sauce can all contain salt, taste the filling before adding additional salt.

HOW TO MAKE THE CABBAGE EXTRA FLAVORFUL

Instead of simply steaming the cabbage, lightly season it before baking.

Olive oil, garlic powder, smoked paprika, salt, and pepper help the cabbage develop a more roasted flavor.

You can also brush the finished cabbage with a little garlic butter before serving.

EASY VARIATIONS

CAJUN SURF & TURF

Increase the Cajun seasoning and add diced bell peppers and celery to the beef mixture.

CHEESY VERSION

Add shredded cheddar, Monterey Jack, or Pepper Jack over the beef mixture during the final few minutes of baking.

CREAMY GARLIC VERSION

Prepare a simple creamy garlic sauce using butter, garlic, cream, and Parmesan and drizzle it over the finished cabbage bowls.

SPICY SHRIMP VERSION

Add cayenne pepper or crushed red pepper flakes to the shrimp seasoning.

BACON SURF & TURF

Add crispy chopped bacon to the beef and sausage mixture for an extra smoky flavor.

MUSHROOM VERSION

Sauté sliced mushrooms with the onion before adding the ground beef.

WHAT TO SERVE WITH STUFFED CABBAGE BOWLS

These cabbage bowls are hearty enough to serve on their own, but they pair well with:

• Garlic mashed potatoes
• Steamed rice
• Cajun rice
• Roasted potatoes
• Corn on the cob
• Green beans
• Roasted broccoli
• Simple garden salad
• Garlic bread
• Crusty French bread

For a lighter meal, serve them with a fresh cucumber or tomato salad.

HOW TO STORE LEFTOVERS

Allow leftovers to cool before placing them in airtight containers.

Refrigerate within two hours of cooking and consume within 3–4 days.

For the best texture, store the shrimp separately from the cabbage and meat mixture if possible.

HOW TO REHEAT

Reheat gently in a covered skillet over medium-low heat with a small splash of broth.

You can also reheat portions in a covered oven-safe dish at 325°F (165°C) until heated through.

Avoid excessive reheating because shrimp can become tough.

Leftovers should reach 165°F (74°C) when reheated.

CAN YOU FREEZE SURF & TURF CABBAGE BOWLS?

The cooked beef and sausage mixture freezes well.

However, shrimp and cooked cabbage can change texture after freezing and thawing.

For the best results, freeze the beef and sausage mixture separately and prepare fresh cabbage and shrimp when serving again.

If freezing the assembled dish, cool it completely and store it in an airtight freezer-safe container for up to approximately 2–3 months.

MAKE-AHEAD INSTRUCTIONS

The beef and sausage filling can be cooked up to one day ahead.

The cabbage can also be softened and refrigerated.

When ready to serve, prepare fresh garlic-butter shrimp, assemble the bowls, and bake until everything is hot.

This method makes the recipe much easier when preparing dinner for guests.

COMMON MISTAKES TO AVOID

OVERCOOKING THE SHRIMP

Shrimp need only a few minutes of cooking. Overcooking can make them chewy.

USING WET SHRIMP

Pat shrimp dry before seasoning and cooking.

ADDING TOO MUCH SALT

Sausage and seasoning blends can already be salty. Taste before adding more.

OVERCOOKING THE CABBAGE

The cabbage should become tender but still hold its shape.

SKIPPING THE BROWNING

Properly browning the beef and sausage creates much richer flavor.

FREQUENTLY ASKED QUESTIONS

Can I use ground turkey instead of beef?

Yes. Ground turkey can replace ground beef, although the flavor will be lighter. Cook ground turkey to 165°F (74°C).

Can I use chicken sausage?

Absolutely. Chicken sausage is a good alternative to smoked pork sausage.

Can I use frozen shrimp?

Yes. Thaw frozen shrimp completely and pat them dry before cooking.

Can I make this recipe without sausage?

Yes. Simply increase the amount of ground beef or replace the sausage with additional shrimp or another protein.

What type of cabbage works best?

Green cabbage is an excellent choice because it is sturdy and holds its shape well. Savoy cabbage can also work but has a softer texture.

Can I make the cabbage bowls spicy?

Yes. Add Cajun seasoning, cayenne pepper, hot sauce, or sliced jalapeños to the filling.

RECIPE CARD

SURF & TURF STUFFED CABBAGE BOWLS

Prep Time: 25 minutes
Cook Time: 45–50 minutes
Total Time: About 1 hour 15 minutes
Servings: 6

INGREDIENTS

Cabbage:

• 1 large green cabbage
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• Salt and pepper

Beef & Sausage Filling:

• 1 pound ground beef
• 8 ounces smoked sausage
• 1 small onion
• 3 cloves garlic
• 1 teaspoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• Garlic powder
• Onion powder
• Salt and black pepper

Garlic Butter Shrimp:

• 1 pound large shrimp
• 2 tablespoons butter
• 2 cloves garlic
• ½ teaspoon Cajun seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon lemon pepper
• 1 tablespoon lemon juice
• Fresh parsley

INSTRUCTIONS

1. Preheat oven to 375°F (190°C).
2. Prepare and season the cabbage.
3. Bake covered for 15–20 minutes until slightly tender.
4. Brown the ground beef with onion and garlic.
5. Add sliced sausage and cook until lightly browned.
6. Season the beef and sausage mixture.
7. Season and sauté shrimp in garlic butter until cooked through.
8. Fill the softened cabbage with the beef and sausage mixture.
9. Top with garlic-butter shrimp.
10. Add a small amount of broth-based sauce.
11. Bake uncovered for 10–15 minutes.
12. Garnish with parsley and lemon juice.
13. Serve hot.

NUTRITION INFORMATION

Nutritional values will vary depending on the exact beef, sausage, shrimp, butter, and portion sizes used. For the most accurate nutrition information, calculate the recipe using the specific ingredients and brands you use.

FINAL THOUGHTS

Surf & Turf Stuffed Cabbage Bowls take the comforting idea of stuffed cabbage and give it an exciting seafood-and-meat twist. Tender cabbage, seasoned ground beef, smoky sausage, and juicy garlic-butter shrimp come together for a rich and satisfying meal.

The recipe is flexible enough for weeknight dinners but impressive enough for guests. Add your favorite vegetables, adjust the spice level, or finish it with extra garlic butter and lemon for even more flavor.

If you enjoy hearty comfort food and love the combination of seafood and meat, these stuffed cabbage bowls are a delicious recipe to add to your dinner rotation.