Prepare the cabbage: Preheat oven to 400°F. Slice off the top of the cabbage and carefully hollow out the center to create space for the filling.

Cook the sausage: Heat olive oil in a large skillet over medium heat. Add the sausage slices and cook until browned on both sides, about 4–5 minutes. Remove and set aside.

Sauté the vegetables and shrimp: In the same skillet, add onion, red bell pepper, and garlic. Cook until softened, about 3 minutes. Add shrimp and cook until pink on the outside, about 2 minutes. Remove from heat.

Combine the filling: In a mixing bowl, combine cooked sausage, shrimp, onion, bell pepper, and garlic. Stir in melted butter, Old Bay seasoning, smoked paprika, cayenne (if using), salt, and black pepper. Mix until evenly coated.

Stuff the cabbage: Place hollowed cabbages in a baking dish, cut side up. Generously fill each cabbage with the sausage-shrimp mixture, pressing down gently to keep the filling inside.

Bake: Pour chicken broth or seafood stock into the bottom of the baking dish. Cover loosely with foil and bake for 30 minutes. Remove foil and bake another 10 minutes until cabbage is tender and lightly browned on top.

Finish and serve: Drizzle lemon juice over the baked cabbage and sprinkle with fresh parsley. Serve immediately.