Shrimp and Sausage Cabbage

This rustic, one-pan shrimp and sausage cabbage bowl transforms simple ingredients into a deeply satisfying meal that's perfect for busy weeknights. The combination of smoky sausage and tender shrimp creates a protein-packed dish that feels both comforting and fresh at the same time.

I first made this dish when my in-laws surprised us with a visit, and I needed something quick but impressive. Their empty bowls and requests for seconds told me everything I needed to know about keeping this recipe in my regular rotation.

Ingredients

• Large shrimp Fresh is best, but frozen works beautifully when thawed properly under cold running water
• Smoked sausage The smokiness infuses the entire dish look for kielbasa or andouille for authentic flavor
• Green cabbage The unsung hero that soaks up all the savory juices choose a firm head with crisp leaves
• Yellow onion Provides essential sweetness select one that feels heavy for its size
• Red bell pepper Adds vibrant color and vitamin C pick one that feels firm with glossy skin
• Carrot Brings natural sweetness and texture choose firm carrots with vibrant color
• Garlic The aromatic foundation of the dish fresh cloves will give the best flavor
• Olive oil or butter The cooking fat that starts it all use butter for richness or olive oil for a lighter touch
• Paprika Creates depth and color sweet Hungarian variety works wonderfully here
• Red pepper flakes Optional heat that wakes up the dish adjust to your preference
• Chicken broth Deglazes the pan and creates steam for cooking the vegetables homemade provides the best flavor

Step-by-Step Instructions

Brown the Sausage

Heat a large skillet over medium heat with no added oil. Place the sliced sausage in a single layer and let it cook undisturbed for 2 minutes until the bottoms develop a deep golden crust. Flip and repeat on the other side, about 4 minutes total. Remove to a plate but do not wipe out the pan those browned bits are flavor gold.

Build the Vegetable Base

Add olive oil or butter to the same pan over medium heat. Add the sliced onions first, cooking for 2 minutes until they begin to soften. Add the bell pepper, carrots, and cabbage, tossing everything to coat in the fat. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables soften and the cabbage begins to wilt and caramelize slightly at the edges.

Create the Aromatic Foundation

Clear a small space in the center of the pan and add the minced garlic directly to the hot surface. Let it sizzle for 15 to 30 seconds until fragrant before stirring it into the vegetable mixture. This prevents the garlic from burning while ensuring its flavor blooms properly.

Season and Simmer

Sprinkle the paprika, red pepper flakes if using, salt, and black pepper evenly over the vegetables. Pour in the chicken broth, scraping the bottom of the pan to release any stuck bits. Cover partially with a lid and simmer for 5 to 7 minutes until the cabbage is tender but still has some texture and the liquid has reduced slightly.

Finish with Proteins

Return the browned sausage to the pan and nestle the prepared shrimp into the vegetable mixture. Cook for 3 to 5 minutes, turning the shrimp once, until they turn from translucent gray to opaque pink. Be careful not to overcook the shrimp or they will become rubbery.

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The cabbage is truly the magical ingredient here. It might seem like a humble vegetable, but when cooked this way, it absorbs all the smoky flavors from the sausage and becomes almost buttery. My grandmother always said cabbage was the vegetable that could transform a simple meal into something special, and this recipe proves her right every time.

Storing Leftovers

This dish actually improves overnight as the flavors meld together. Store any leftovers in an airtight container in the refrigerator for up to three days. The cabbage will release more moisture as it sits, creating an even more flavorful sauce. When reheating, add a splash of water or broth to loosen things up, and heat gently to prevent the shrimp from overcooking. I find the microwave works perfectly fine for this, but a quick reheat in a skillet works beautifully too.

Customizing Your Bowl

The beauty of this recipe lies in its flexibility. Swap the white rice for cauliflower rice for a lower carb option, or try brown rice for more fiber. The protein can be adjusted too turkey kielbasa creates a lighter version, while chorizo brings a spicy kick. For a vegetarian twist, replace the meat with sliced mushrooms and chickpeas. Vegetarians in my family love this variation almost more than the original.

Southern Roots

This dish draws inspiration from Lowcountry cooking, where seafood and smoked meats come together in flavorful, unfussy preparations. The combination of shrimp and sausage is a classic pairing in Southern coastal cooking, particularly in Louisiana and South Carolina. Traditionally, these ingredients might be found in a boil or gumbo, but this deconstructed version captures all those flavors with less effort. The simple seasonings let the quality ingredients shine, which is the hallmark of great Southern cooking.

Frequently Asked Questions

→ Can I use another protein instead of shrimp?

Yes, you can substitute shrimp with chicken, turkey sausage, or tofu for a similar flavor and texture.

→ What side dishes go well with this bowl?

This dish is perfect with white rice, but you can also serve it with quinoa, mashed potatoes, or a side salad.

→ How can I make this dish spicier?

To increase the spice level, add extra red pepper flakes or a dash of hot sauce to taste.

→ Can I make this dish ahead of time?

Absolutely! You can prepare the components in advance and reheat them just before serving. Store separately for the best results.

→ What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

→ Can I use a different type of cabbage?

Yes, you can substitute green cabbage with savoy or napa cabbage for a slightly different texture and taste.