🥬 Fried Cabbage with Shrimp & Sausage
Ingredients (4 servings)
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1 lb shrimp, peeled and deveined
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12 oz smoked sausage (like Andouille or kielbasa), sliced into ¼-inch rounds
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1 medium green cabbage, chopped (about 6–8 cups)
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1 medium onion, sliced
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3 cloves garlic, minced
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2–3 tbsp olive oil or butter
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1 tsp smoked paprika
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½ tsp red pepper flakes (optional)
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Salt & black pepper, to taste
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½ cup chicken broth (optional, for extra moisture)
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2–3 green onions, sliced (for garnish)
🧑🍳 Instructions
1. Cook sausage & shrimp
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Heat 1 tbsp oil in a large skillet over medium-high heat.
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Add sausage slices; cook until lightly browned. Remove and set aside.
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Add shrimp to the skillet; season lightly with salt and pepper. Cook 2–3 minutes per side until pink and cooked through. Remove and set aside.
2. Sauté cabbage & onion
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In the same skillet, add remaining oil or butter.
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Sauté onions for 2–3 minutes until soft.
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Add garlic and cook 30 seconds until fragrant.
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Add chopped cabbage; season with salt, pepper, smoked paprika, and red pepper flakes.
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Cook 8–10 minutes, stirring occasionally, until cabbage is tender but slightly crisp.
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Add a splash of chicken broth if needed to help steam and soften the cabbage.
3. Combine and finish
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Return sausage and shrimp to the skillet; stir to combine and heat through.
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Adjust seasoning as needed.
4. Serve
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Garnish with sliced green onions.
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Serve hot as a main dish or alongside rice, cornbread, or mashed potatoes.
⭐ Tips
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Cabbage prep: Remove the core and slice thinly for quicker cooking.
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Flavor boost: Add a splash of Worcestershire sauce or hot sauce at the end.
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Shrimp tip: Don’t overcook — they only need a few minutes until pink.
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Make it smoky: Smoked sausage like Andouille adds authentic Southern flavor.
I can also provide a one-pot version with rice included, so it’s a complete meal with less cleanup.
