Name: Keto TikTok Cajun Sausage Cabbage Alfredo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 14 oz (400g) smoked sausage (beef, andouille, or chicken sausage all work); 1 medium head green cabbage, chopped (about 6-7 cups, or sub bagged coleslaw mix); 3 tbsp butter (unsalted, or salted and skip extra salt); 3 cloves garlic, minced; 1 cup heavy cream (half and half is ok); 3/4 cup shredded parmesan cheese (fresh or pre-shredded); 1/2 cup shredded mozzarella cheese (or cheddar for a sharper taste); 1 ½ tbsp Cajun seasoning (store-bought or homemade); Salt and pepper to taste; 1 tbsp olive oil (or avocado oil or bacon grease); Optional: Crushed red pepper flakes, chopped parsley, a squeeze of lemon

Here’s Why I Keep Coming Back to This Cabbage Alfredo

Look, if someone had told me a few years ago I’d be officially obsessed with a dish that combines cabbage, sausage, Cajun spice, and Alfredo sauce, I probably would’ve raised an eyebrow. Maybe both. But here I am—with dreams of creamy, spicy goodness—and if you need dinner on the table fast (and don’t mind a little kitchen mess), Keto TikTok Cajun Sausage Cabbage Alfredo is my go-to. The first time I made it, I definitely burned the sausage (distracted by a hilarious cat video—don’t judge), but these days, it’s a weeknight staple. Plus, this is the only cabbage dish my brother will eat without complaining. That’s practically a culinary miracle in my family.

Keto TikTok Cajun Sausage Cabbage Alfredo

Why You’ll Love This (At Least I Hope So!)

I make this one when I just can’t be bothered with fussy chopping or running to the store for fancy stuff. It’s perfect for those “ugh, it’s Tuesday?” moments. My family goes nuts for this, even the self-proclaimed cabbage haters (seriously—cabbage gets a bad rap for no reason). The Alfredo sauce is creamy but not heavy, and there’s a nice little kick from the Cajun no matter what. Oh, and if I forget to thaw the sausage ahead? No one even notices. I used to dread making dinner due to a kitchen that looked like a tornado hit it, but this recipe is basically damage control in a pan.

Gather These Ingredients (Or Improvise, No Judgement)

14 oz (400g) smoked sausage (I use beef or andouille; chicken sausage totally works too, especially if that’s what you have on hand—grandma insists on Hillshire, but any kind is fine)
1 medium head green cabbage, chopped (about 6-7 cups—you can sub in bagged coleslaw mix if you’re on the clock… I do!)
3 tbsp butter (unsalted, but I’ve used salted and skipped some seasoning, honestly)
3 cloves garlic, minced (sometimes I just do two if I’m feeling lazy)
1 cup heavy cream (half and half is ok, but full cream is better)
3/4 cup shredded parmesan cheese (fresh is fancy; pre-shredded totally fine)
1/2 cup shredded mozzarella (you could use cheddar—my sister does, but I think it’s too sharp)
1 ½ tbsp Cajun seasoning (homemade or store-bought; suit yourself—I dial mine down a tad for the kids)
Salt and pepper to taste
1 tbsp olive oil (or avocado oil, whatever—is bacon grease cheating? Maybe.)
Optional: Crushed red pepper flakes, chopped parsley, a squeeze of lemon

Let’s Toss It Together (Step by Step…ish)

Slice your sausage into little coins—about 1/4 inch thick. If you’re dealing with frozen sausage, just defrost in the pan over low heat. Trust me, I forget sometimes.
Grab your biggest skillet or a Dutch oven, and set it on medium-high heat. Splash in the olive oil. Once it’s shimmering, toss in the sausage coins. Let them get good and browned, about 3-4 minutes. Don’t fuss too much—if a couple stick, just scrape them up later. That’s flavor.
Sling in the butter and minced garlic. Stir for about 30 seconds–don’t let the garlic burn! (This is where I usually get distracted by my dog. Stay at the stove, trust me.)
Time for the cabbage. Dump it allll in. If your pan is too full, just add a little at a time as it wilts. Sprinkle with half your Cajun seasoning, salt, and pepper. Stir it around so everything gets cozy. Cabbage looks weird at first but softens up after a few minutes.
Let it cook, stirring now and then, for 7-10 minutes. You want the cabbage soft but not mushy, unless you love mushy—totally your call. Taste here. Adjust salt and Cajun if you want. Sometimes I sneak a bite and burn my tongue. Every time.
Pour in the heavy cream and turn the heat down to medium. Stir well. Bring to a gentle simmer, then toss in parmesan and mozzarella. Now keep stirring until everything gets smooth and cheesy (if it looks a little gloopy at first, don’t worry—parmesan always looks weird before it melts)
Stir sausage back in, if you took it out—sometimes I do, sometimes I don’t, it never seems to matter too much. Sprinkle with whatever’s left of your Cajun spice. Let the whole thing bubble for another 3-4 minutes, until it thickens up nicely. Oh, and give it one more stir for luck (and for the cheese hiding on the bottom).
Finish with a handful of chopped parsley, a pinch of red pepper flakes, or a squeeze of lemon if you’re feeling fancy. Serve directly from the pan—less dishes, more happiness.

A Few Notes (Lessons From My Very Imperfect Kitchen)

The type of sausage you use changes the flavor a fair bit; spicy andouille makes it super punchy, milder ones are good for kids. Actually, kielbasa is great in a pinch.
I once tried low-fat cream. It, uh, didn’t really thicken—just turned a bit soupy. Not great, but we still ate it!
If the Alfredo is too thick, splash in a bit more cream. Too thin? Sprinkle a little more cheese and stir.
Cabbage shrinks a lot, so don’t be surprised when your pan looks way less full after 10 minutes.

Variations—What I’ve Tried (And What Flopped)

Tried subbing zucchini for cabbage (because I ran out once)—it turned out way more watery. I’d just stick to cabbage unless you like that texture.
Sometimes I swap cheddar for mozzarella. Good, but different vibe—sharper, not as creamy.
Vegetarian version! Used veggie sausage and added some mushrooms—actually pretty good. But not everyone in my household was convinced. Maybe a work in progress.

Equipment (But Don’t Panic If You’re Missing Stuff)

Big ol’ skillet or Dutch oven—the more cabbage, the bigger the pan you want. No Dutch oven? Use the largest nonstick pan you’ve got, or even go for two smaller pans and mix together at the end (learned that one when my main skillet was “mysteriously” dirty).
Cutting board, knife, stirring spoon. Tongs help but two forks work in a pinch (as long as you don’t mind a bit of juggling).

How to Store (If It Even Lasts That Long)

It keeps well in the fridge for up to three days (though honestly, in my house it never lasts more than a day!), just pop leftovers in a sealed container. Microwave or low-heat skillet to reheat. Seriously, I think it reheats even better—flavors seem to meld and mellow. Maybe it’s magic or maybe I’m just hungry the next day.

How I Like to Serve It (Odd Habits Included)

I scoop it straight into bowls on chilly days, with extra cheese on top and a small side of pickles (I know, weird, but my uncle swears by it). Sometimes, if I’m feeling southern, I’ll serve with a big glass of iced tea and call it dinner. Oh, and crumbled bacon on top? Not strictly necessary, but hey, live a little.

Pro Tips—Learn From My Blunders

I once tried rushing the cabbage step—it stayed crunchy and my Alfredo looked sad. Actually, letting the cabbage soften properly is worth the wait.
Don’t skip the cheese at the end. One time I did to “save calories”—the whole dish was kind of lackluster. Better to just eat a smaller portion, if you ask me.

Your Most-Asked Questions (I Swear I’ve Been Asked These!)

Is this really keto? Yep—pretty solidly low-carb if you don’t eat it with bread (which, trust me, is actually tempting here).
Can I freeze leftovers? Honestly, I’ve never managed to freeze this because it’s gone too fast, but it should be okay if you seal it tightly. Just expect the Alfredo to separate a bit when thawed—it’s not the end of the world.
What if I don’t like spice? Just dial down the Cajun or sub in Italian seasoning. It’s pretty forgiving, unless you’re one of those people who thinks pepper is spicy… in which case, maybe skip this one!
Can I make this dairy free? I haven’t, but a friend used coconut cream and vegan cheese—she said it tasted “surprisingly legit.” Take that for what it’s worth!
How do I make it less soupy? Try letting it simmer with the lid off at the end, and go easy with the cream at first. Always easier to add than to take away, I guess.

And there you have it: dinner in a pan, TikTok-worthy, family-approved, and full of southern sass (okay, maybe just a bit of my own kitchen chaos). Hope you enjoy this as much as I do—let me know if you have any wild variations or cabbage mishaps. Happy cooking, y’all!

Keto TikTok Cajun Sausage Cabbage Alfredo