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
Scale
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.
