Delicious Fried Cabbage with Shrimp & Sausage
Whether you're cooking for a cozy weeknight dinner or a crowd-pleasing family gathering, this dish brings the perfect balance of spice, savoriness, and soul.
Equipment
- Large Skillet or Sauté Pan
- Cutting Board & Knife
- Tongs or Wooden Spoon
- Measuring Spoons
- Paper Towels
Ingredients
- 1 small head of cabbage, chopped
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb smoked sausage, sliced (Andouille or Kielbasa works great)
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Ingredient Notes
- You can use pre-shredded cabbage if you're in a rush—just keep an eye on cooking time, as it may soften more quickly.
- Want a spicier kick? Try using Cajun sausage or adding a pinch of crushed red pepper flakes.
- Frozen shrimp works just fine—just make sure they’re fully thawed and dried before cooking to avoid excess moisture.
Instructions
- Start by heating your large skillet over medium heat. Once hot, add the sliced smoked sausage. Cook for about 5-6 minutes, stirring occasionally, until the edges are golden and the sausage is beautifully caramelized. This step adds a deep, smoky flavor to the base of the dish.
- In the same skillet (don’t clean it—those brown bits = flavor!), add 1 tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds, just until fragrant.Now, add the shrimp in a single layer. Cook for 2-3 minutes per side, or until they turn pink and are no longer translucent.Remove the shrimp and set them aside with the sausage.
- Add the remaining 1 tablespoon of olive oil to the skillet, then toss in the chopped cabbage. Sprinkle with smoked paprika, and season with salt and pepper to taste.Cook for about 8–10 minutes, stirring frequently, until the cabbage is tender but still has a little bite. You want it soft, but not soggy.
- Now, return the cooked sausage and shrimp to the skillet with the cabbage. Toss everything together and let it cook for another 2-3 minutes, just enough to heat everything through and let the flavors mingle.