If you are craving a dish that captures the heart of Southern cooking with bold flavors and a perfect balance of textures, then this Fried Cabbage with Shrimp & Sausage Recipe is your new go-to comfort meal. Tender, caramelized cabbage mingles with juicy, spiced sausage and succulent shrimp to create a harmony of smoky, savory, and slightly sweet notes that will leave you wanting more. Whether it’s a weeknight dinner or a casual gathering with friends, this dish wow your taste buds with its simple ingredients and satisfying result.
Ingredients You’ll Need
The magic of this Fried Cabbage with Shrimp & Sausage Recipe lies in picking straightforward ingredients that each play a vital role, from adding depth of flavor to delivering that perfect texture and inviting color.
- 1 medium head of cabbage: Provides a mild, slightly sweet crunch that softens beautifully when cooked.
- 1 lb smoked or Andouille sausage, sliced: Adds smoky, rich, and spicy flavor to infuse the whole dish.
- 1 lb shrimp, peeled and deveined: Brings a tender, salty seafood element that complements the sausage.
- 2 tbsp olive oil or butter: Essential for sautéing ingredients to golden perfection and adding richness.
- 1 small onion, chopped: Gives sweetness and aroma that form the flavor base.
- 3 cloves garlic, minced: Lends a fragrant, savory punch.
- 1 bell pepper, chopped (optional): Offers a pop of color and a subtle hint of sweetness.
- 1 tsp smoked paprika: Injects a warm, smoky note that makes the dish irresistible.
- 1/2 tsp cayenne pepper (optional): Adds a gentle heat kick if you like a little spice.
- 1 tsp onion powder: Boosts the onion flavor for a richer profile.
- 1/2 tsp salt (or to taste): Balances and enhances all the ingredients.
- 1/4 tsp black pepper: Adds a subtle, peppery warmth.
- 1 tbsp apple cider vinegar (optional): Gives a bright, tangy note that cuts through the richness.
- Fresh parsley, chopped: For a fresh, herbaceous garnish and visual appeal.
How to Make Fried Cabbage with Shrimp & Sausage Recipe
Step 1: Prepare Your Ingredients
Start by slicing the smoked sausage into rounds. Peel and devein the shrimp, then shred the cabbage finely. Chop the onion, the bell pepper if you’re using it, and mince the garlic. Having everything ready at this stage makes the cooking process smooth and enjoyable.
Step 2: Cook the Sausage
Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add the sliced sausage and cook it for 4 to 5 minutes until it browns and crisps up nicely. This step releases the sausage’s smoky oils that will flavor the entire dish. Once done, remove and set aside.
Step 3: Cook the Shrimp
In the same skillet, now infused with sausage flavors, add the shrimp. Cook for 2 to 3 minutes on each side until they turn pink and are just cooked through – be careful not to overcook them or they’ll get rubbery. Set aside with the sausage.
Step 4: Sauté the Vegetables
Add the remaining tablespoon of olive oil or butter to the skillet. Toss in the chopped onion, bell pepper, and minced garlic. Stir them for 2 to 3 minutes until the onion becomes translucent and the aromas fill your kitchen.
Step 5: Cook the Cabbage
Add your shredded cabbage into the skillet and mix with the sautéed vegetables. Now sprinkle in the smoked paprika, cayenne pepper if you’re using it, onion powder, salt, and black pepper. Cook this mixture for about 8 to 10 minutes, stirring occasionally, until the cabbage softens and picks up a lovely caramelized color.
Step 6: Combine Everything Together
Return the sausage and shrimp to the skillet with the tender cabbage. Stir everything gently to marry the flavors perfectly. If you want an extra tangy kick, pour in 1 tablespoon of apple cider vinegar and give it a final stir.
Step 7: Finish and Serve
Turn off the heat, sprinkle with freshly chopped parsley, and get ready to plate this colorful, flavorful Fried Cabbage with Shrimp & Sausage Recipe that’s sure to brighten your meal time.
How to Serve Fried Cabbage with Shrimp & Sausage Recipe
Garnishes
Fresh parsley is a classic topping for this dish—it adds a burst of color and a fresh, herbal flavor that balances the richness. You can also consider a squeeze of fresh lemon if you like a hint of citrus brightness.
Side Dishes
This dish shines as a standalone, but if you want to round out the meal, serve it alongside creamy mashed potatoes, buttery cornbread, or even a simple white rice. These sides soak up the flavorful juices perfectly.
Creative Ways to Present
For a fun twist, serve the Fried Cabbage with Shrimp & Sausage Recipe wrapped in warm tortillas for a rustic taco, or pile it on a toasted baguette for a hearty open-faced sandwich. Presentation is a chance to make the dish your own.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. This Fried Cabbage with Shrimp & Sausage Recipe keeps well for 3 to 4 days, making it an ideal meal prep option that tastes just as good the next day.
Freezing
If you want to freeze leftovers, place the cooled dish in a freezer-safe container or bag. It will hold up well for up to 2 months. When ready to eat, thaw overnight in the fridge for best results.
Reheating
To reheat, gently warm the dish on the stovetop over low heat or microwave it in short bursts, stirring occasionally, so you preserve the shrimp’s tenderness and keep the cabbage from turning mushy.
FAQs
Can I use fresh cabbage instead of shredded cabbage?
Absolutely! Fresh cabbage is best shredded just before cooking to maintain its crisp texture and ensure it cooks evenly with the other ingredients.
Is it necessary to use smoked sausage, or can I substitute it?
While smoked sausage adds a distinct flavor, you can use any cooked sausage like kielbasa or chorizo. Just choose one with a robust taste to keep the dish flavorful.
Can I make this recipe vegetarian?
You can skip the shrimp and sausage and increase the vegetables, or add hearty mushrooms for texture. Just season well to maintain the depth of flavor.
How spicy is this dish with cayenne pepper included?
The cayenne pepper adds a mild to moderate heat that complements the dish without overwhelming it. Feel free to adjust the amount or leave it out if you prefer a milder flavor.
What’s the best way to peel and devein shrimp quickly?
Rinse shrimp under cold water, remove the shell starting from the legs, and use a small knife to make a shallow cut along the back to remove the vein. Many stores also sell pre-peeled and deveined shrimp for convenience.
Final Thoughts
There’s something truly special about the way the smoky sausage, juicy shrimp, and tender cabbage come together in this Fried Cabbage with Shrimp & Sausage Recipe. It’s simple enough for a weeknight but impressive enough to serve guests, and it’s packed with flavors that feel like a warm hug from the inside. Give it a try, and you might just find yourself making this dish again and again.
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Fried Cabbage with Shrimp & Sausage Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
A flavorful and hearty Fried Cabbage recipe featuring tender shrimp and smoky sausage, sautéed with aromatic onions, garlic, and bell pepper, and seasoned with smoked paprika and cayenne for a perfect balance of spice and tang.
Ingredients
Proteins
- 1 lb smoked sausage or Andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
Vegetables
- 1 medium head of cabbage, shredded
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped (optional)
Seasonings & Oils
- 2 tbsp olive oil or butter
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional for heat)
- 1 tsp onion powder
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1 tbsp apple cider vinegar (optional for tang)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Ingredients: Slice the sausage into rounds, peel and devein the shrimp, and chop the cabbage, onion, and bell pepper (if using). Mince the garlic carefully to ensure even cooking.
- Cook the Sausage: Heat 1 tablespoon of olive oil or butter in a large skillet or Dutch oven over medium heat. Add the sliced sausage and cook for about 4-5 minutes until browned and crispy. Remove the sausage from the skillet and set it aside on a plate.
- Cook the Shrimp: Using the same skillet, add the shrimp and cook for 2-3 minutes on each side, or until they turn pink and are fully cooked through. Remove the shrimp and set aside with the sausage.
- Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil or butter to the skillet. Add the chopped onion, bell pepper if using, and minced garlic. Sauté for 2-3 minutes until the onions become translucent and fragrant, releasing their sweetness.
- Cook the Cabbage: Add the shredded cabbage to the skillet with the sautéed onions and garlic. Stir well to combine. Season with smoked paprika, cayenne pepper (if using for extra heat), onion powder, salt, and black pepper. Cook the cabbage for 8-10 minutes, stirring occasionally until tender and slightly caramelized, which brings out a natural sweetness and depth of flavor.
- Combine the Sausage and Shrimp: Once the cabbage is cooked, return the sausage and shrimp to the skillet. Stir everything together carefully to blend the flavors and warm the proteins through.
- Add Tang (Optional): If desired, add 1 tablespoon of apple cider vinegar for a bright tangy note that complements the smoky and savory elements beautifully. Stir it through evenly.
- Serve and Garnish: Transfer the fried cabbage with shrimp and sausage to serving plates. Garnish generously with fresh chopped parsley for a pop of color and fresh herbal aroma. Serve immediately for the best taste and texture.
- Enjoy: Dive into this delicious and comforting dish as a perfect main course or side dish, packed with flavor and satisfying ingredients.
Notes
- You can substitute the sausage with turkey sausage for a leaner option.
- Adjust the cayenne pepper according to your spice preference or omit entirely for a milder dish.
- Use butter instead of olive oil for a richer flavor.
- The apple cider vinegar is optional but recommended to balance the richness with acidity.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop.
