Fried Cabbage Shrimp Sausage

This hearty one-skillet fried cabbage with shrimp, sausage, and bacon has become my go-to dinner for busy weeknights when I want something satisfying without much fuss. The combination of three proteins with tender cabbage creates a complete meal packed with smoky, savory flavors that even vegetable-hesitant eaters will devour.

I first created this dish when trying to clean out my refrigerator before a vacation and discovered the magical combination of cabbage with these three proteins. Now my family requests it at least twice a month, especially during the cooler months when we crave something hearty.

Ingredients

• Bacon Fresh thick-cut bacon provides the fat foundation for the entire dish and imparts smoky flavor throughout
• Yellow onions Sweet onions create the aromatic base that balances the richness of the proteins
• Cabbage Look for firm heads with tightly packed leaves for the best texture when cooked
• Shrimp Medium sized 16/20 count work best as they remain tender while standing up to the other ingredients
• Kielbasa or smoked sausage The smoky sausage adds depth and savory notes that complement the cabbage perfectly
• Olive oil A light coating helps the shrimp caramelize while holding the seasoning
• Seafood seasoning Old Bay or similar blends provide complex flavor without needing multiple spice additions
• Smoked paprika Reinforces the smoky elements while adding a subtle red color to the dish
• Black pepper Freshly ground provides the best flavor and gentle heat
• Salt Kosher salt is preferred for more controlled seasoning
• Oregano Dried oregano adds an herbal note that balances the richness
• Garlic Fresh minced cloves provide aromatic punch that dried cannot match
• Crushed red pepper Just enough for background warmth without making the dish spicy
• Butter Adds richness and helps the cabbage caramelize at the edges
• Apple cider vinegar The acidity cuts through the richness and brightens all the flavors

Step-by-Step Instructions

Prepare the shrimp

Toss peeled and deveined shrimp with olive oil and seafood seasoning until evenly coated, making sure each piece has a light coating of oil to prevent sticking and help seasonings adhere. Let them sit at room temperature while preparing other ingredients to allow the flavors to penetrate.

Cook the bacon

Lay bacon strips in a cold large cast iron skillet then turn heat to medium. Starting with a cold pan allows the fat to render slowly for crispier results. Cook until deeply golden and crisp, about 8 minutes, turning occasionally. Remove bacon but leave all that liquid gold bacon grease in the pan for flavoring everything else.

Brown the sausage

Add sliced kielbasa to the hot bacon fat, arranging in a single layer. Let cook undisturbed for 2 minutes until deeply browned on one side before flipping. Cook another 2 minutes until both sides develop a caramelized crust. Remove sausage but keep that flavor-infused fat in the pan.

Cook the shrimp

Arrange seasoned shrimp in a single layer in the hot fat. Cook for exactly 2 minutes until the bottom turns pink and begins to curl, then flip each piece. Cook another minute until just opaque throughout. Be careful not to overcook or they will become rubbery. Remove immediately to a plate.

Build the flavor base

Reduce heat to medium-low and add 1 tablespoon butter to the pan. Once melted, add diced onions along with all dry seasonings. The warm spices will bloom in the fat, releasing their essential oils. Cook for 5-6 minutes, stirring occasionally, until onions become translucent and slightly golden. Add minced garlic during the last minute to prevent burning.

Cook the cabbage

Add remaining tablespoon of butter and apple cider vinegar, stirring to incorporate any browned bits from the bottom of the pan. Add chopped cabbage and toss thoroughly to coat with the seasoned fat. Cover with a lid for the first 5 minutes to help the cabbage steam slightly, then remove lid and continue cooking for 7 more minutes, stirring occasionally. The cabbage should reduce in volume by half and develop some caramelized edges while remaining slightly crisp in the center.

Combine and finish

Return all cooked proteins to the pan, crumbling the bacon as you add it. Gently fold everything together, allowing the flavors to meld for 2-3 minutes over medium heat. Taste and adjust seasonings if needed. The cabbage should be tender but not mushy, with a slight bite remaining.

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My absolute favorite element in this recipe is the cabbage itself. Most people underestimate how delicious properly cooked cabbage can be. My grandmother always said the secret was cooking it in the flavored fats from the meats, and she was absolutely right. Every bite of cabbage absorbs the smoky essence of bacon, the savory notes of sausage, and the subtle sweetness of shrimp.

Customizing Your Proteins

This recipe welcomes substitutions based on what you have available. Turkey kielbasa creates a lighter version, while andouille sausage adds Cajun flair with more heat. For a more budget-friendly option, use all sausage and skip the shrimp entirely. The key is maintaining the bacon as your flavor foundation. When my brother visits with his shellfish allergy, I simply double the sausage portion and the dish remains just as satisfying.

Make Ahead and Storage

This dish shines as a meal prep option. The flavors actually improve after a day in the refrigerator as the cabbage continues to absorb the seasoned oils. Store in airtight containers for up to four days in the refrigerator. When reheating, add a small splash of chicken broth to revive moisture and prevent drying out. I often make a double batch on Sunday to enjoy throughout the busy work week. Note that the shrimp texture will change slightly upon reheating but remains delicious.

Serving Suggestions

While perfect on its own as a complete meal, this cabbage dish pairs wonderfully with simple sides. A slice of crusty bread helps soak up the flavorful juices. For a southern twist, serve over a small portion of grits or rice. My family enjoys it with a simple side salad dressed with lemon vinaigrette to balance the richness. For special occasions, I serve it alongside corn muffins with honey butter for an extra touch of sweetness against the savory profile.

The History Behind The Dish

This recipe represents the coastal South's approach to cooking, combining land and sea ingredients in one hearty dish. The tradition of cooking cabbage with pork fat dates back generations when preserving meat and stretching ingredients was essential. Similar dishes appear throughout the Carolinas and Georgia coastal regions where seafood and smoked meats often come together. My version adds shrimp as a nod to Lowcountry cooking traditions while maintaining the soul-satisfying elements that have made this style of cooking beloved for centuries.

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Frequently Asked Questions

→ How do I prepare the shrimp for this dish?

Coat the shrimp with olive oil and seafood seasoning, then cook them for about 3 minutes per side until pink and curled.

→ Can I substitute the sausage in this dish?

Yes, you can use any smoked sausage, kielbasa, or even chorizo for a different flavor profile.

→ What’s the best way to ensure tender cabbage?

Cook the cabbage over medium heat for about 12 minutes while stirring frequently to soften it evenly and enhance its flavor.

→ Can I make this dish ahead of time?

Yes, this dish reheats well. Store it in an airtight container in the refrigerator and reheat on the stovetop or in the microwave.

→ What can I serve with this dish?

This dish pairs well with rice, mashed potatoes, or a side of crusty bread for a complete meal.