Description
This fried cabbage dish is loaded with smoky sausage, crispy bacon, and succulent shrimp, making it a hearty and flavorful one-pan meal. It’s the perfect comfort food that’s both easy to make and bursting with savory goodness.
Ingredients
Units
Scale
- 6 slices bacon, chopped
- 1/2 pound (225 g) smoked sausage, sliced into rounds
- 1/2 pound (225 g) shrimp, peeled and deveined
- 1 medium head of cabbage, chopped into bite-sized pieces
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Chopped parsley, for garnish
Instructions
- Cook the bacon:
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the skillet.
- Cook the sausage:
- Add the smoked sausage slices to the skillet and cook for 3–4 minutes, or until browned. Remove and set aside with the bacon.
- Sauté the shrimp:
- In the same skillet, add the shrimp. Cook for 2–3 minutes per side, or until pink and opaque. Remove and set aside with the bacon and sausage.
- Fry the cabbage:
- Add the butter to the skillet, along with the onion and garlic. Cook for 2–3 minutes, or until the onion is softened and fragrant.
- Add the chopped cabbage, smoked paprika, onion powder, garlic powder, salt, and black pepper. Toss to coat the cabbage evenly in the seasonings.
- Cook for 8–10 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
- Combine and heat through:
- Return the bacon, sausage, and shrimp to the skillet. Add the red pepper flakes (if using). Stir well to combine and cook for another 2–3 minutes to heat everything through.
- Serve:
- Garnish with chopped parsley and serve hot. This dish can be enjoyed on its own or paired with rice or cornbread.
Notes
- Use turkey sausage or chicken sausage for a leaner option.
- For added flavor, deglaze the pan with a splash of white wine or chicken broth before cooking the cabbage.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.