Fried Cabbage with Shrimp, Sausage & Bacon (Print Version)
# Ingredients:
→ Proteins
01 -
One smoked sausage or kielbasa link, cut into half-inch circles
02 -
10-12 large shrimp, peeled and cleaned with tails off
03 -
Five slices of bacon, diced into small pieces
→ Vegetables
04 -
Two garlic cloves, finely chopped (steps later elaborate)
05 -
Half a cup of chopped yellow onion
06 -
Three cups of shredded cabbage, sliced thinly
→ Fats & Liquids
07 -
Two separate tablespoons of butter
08 -
A splash of apple cider vinegar (explained during cooking)
09 -
One tablespoon of olive oil
→ Seasonings
10 -
A teaspoon of a seafood spice blend (like Old Bay)
11 -
Half a teaspoon of ground smoked paprika
12 -
A quarter teaspoon each of salt and black pepper
13 -
Crushed red pepper for heat—add as much or as little as you like (details in steps)
14 -
Half a teaspoon of dried oregano leaves
# Instructions:
01 -
Toss the cleaned shrimp with olive oil and the seafood spice in a small bowl. Give them a little mix to coat them evenly. Let them sit to soak up the seasoning while you handle the other prep.
02 -
Warm up a big frying pan over medium heat. Throw in the chopped bacon and let it sizzle, stirring it every now and then. Once it’s crispy, scoop it out with a slotted spoon and set it on a plate with paper towels to absorb extra grease. Keep the bacon drippings in the pan—you'll need that tasty fat.
03 -
In the same skillet with the bacon fat, toss the sausage slices in. Let them cook for around 2–3 minutes per side until both sides are golden and toasty. Remove and toss them onto the plate with the bacon.
04 -
Pop the seasoned shrimp into the hot pan, spreading them out so they’re flat. Let them cook for about 3 minutes on each side until they turn pink and curl. They're done when they form a 'C' shape. Don’t overdo it, though, since shrimp toughen up fast. Put them with the bacon and sausage.
05 -
Drop one tablespoon of butter into the pan. Once it melts, stir in the chopped onion, paprika, oregano, salt, black pepper, and red chili flakes. Cook and stir for about 5 minutes until the onions soften up and turn a bit see-through. Toss in the garlic for the last 30 seconds, stirring around. Make sure it doesn’t burn!
06 -
Stir the second tablespoon of butter into the pan along with apple cider vinegar. Let them blend for a second before loading in the cabbage. Move it all around in the pan so the cabbage picks up all those delicious spices and fats.
07 -
Cook the cabbage over medium heat for about 12 minutes. Keep stirring it every few minutes. You want the cabbage to wilt until it’s soft with a slight crisp, not mushy. It’ll shrink a lot and get a bit golden in color.
08 -
When the cabbage is tender, add the bacon, shrimp, and sausage back into the pan. Gently stir everything to combine. Let it heat through for 1–2 minutes. Give it a taste and adjust the seasoning if needed. Serve warm and enjoy!
# Notes:
01 -
You get a savory, smoky meal with shrimp, sausage, and cabbage—all cooked in one pan to save time and clean-up.
02 -
Perfect for busy days, the dish is ready in just half an hour.
03 -
Cook the proteins in batches if needed to avoid overcrowding and ensure even cooking.