Fried Cabbage Shrimp Sausage Bacon

Few dishes make a weeknight dinner as satisfying as this fried cabbage with shrimp sausage and bacon all caramelized together into a hearty skillet meal that checks every craving. The trio of proteins coaxes smoky savoriness into sweet tender cabbage for a dish that disappears fast. It was an immediate hit in my house the first time I put it together and now it gets requested whenever anyone smells bacon.

My family devours this dish especially on chilly nights. The first time I cooked it for them everyone grabbed seconds before I could sit down so I had to make it again just for leftovers.

Ingredients

• Bacon chopped: Bacon brings deep smoky flavor and a little fat for frying the rest. Look for thick cut slices with streaks of fat and lean
• Yellow onions chopped: Their sweetness mellows as they cook enhancing the cabbage and sausage. Choose firm onions with shiny skin
• Cabbage cut in thin strips: Cabbage softens and soaks up all the flavors. Pick heads that are crisp and heavy for their size
• Shrimp deveined and tails removed: Sweet shrimp add juicy protein and a ocean note to balance the richness. Opt for wild caught with a firm texture
• Kielbasa or smoked sausage cut into chunks: Sausage brings smokiness and heartiness. Go for well spiced links from the butcher
• Olive oil: Mixes with bacon fat to brown shrimp and layer flavors. Use extra virgin for best taste
• Seafood seasoning: Gives shrimp a punchy coastal seasoning. I prefer a blend with paprika and mustard
• Smoked paprika: Adds depth and smokiness to echo the bacon
• Black pepper: Gives heat and balance
• Salt: Draws out cabbage sweetness
• Oregano: Lifts the whole dish with its herbal note. Buy fresh dried oregano when possible
• Garlic minced: Lends sharp bite and aroma
• Crushed red pepper optional: Adds a kick of heat for spice lovers
• Butter: Enriches everything making the cabbage silky
• Apple cider vinegar: A splash brightens and pulls all the flavors together

Instructions

Prepare the Shrimp:

Toss your peeled shrimp with olive oil and seafood seasoning so every piece is coated. Let it sit while you prep other ingredients for more flavor.

Fry the Bacon:

Add chopped bacon to a cold skillet then turn to medium heat. Let it cook slowly until it is deep brown and crispy. This takes about 7 to 8 minutes. Scoop out the bacon and reserve the fat in the skillet. That bacon fat is liquid gold for flavoring the rest of the meal.

Brown the Sausage:

Add sliced sausage to the same skillet in a single layer. Let each piece brown on both sides. Do not rush this as it lets the sausage caramelize and deepens the overall flavor. Remove the sausage and keep the rendered fat in the pan.

Cook the Shrimp:

Place the seasoned shrimp in the hot residual fat and cook without moving for 3 minutes until the underside turns pink. Flip each shrimp with tongs and finish on the second side so both sides develop a gentle sear and the shrimp curl into a C shape. Move shrimp aside.

Sauté the Aromatics:

Add one tablespoon butter to the skillet followed by your chopped onions smoked paprika oregano salt black pepper and crushed red pepper if using. Stir often over medium heat for about 5 to 6 minutes until the onions are soft and golden. This step builds the foundation of flavor for your entire skillet.

Bloom the Garlic:

Add minced garlic to the softened onions. Let it cook for about 1 minute while stirring so the garlic becomes fragrant but not browned. This infuses the oil with garlic punch.

Deglaze and Wilt:

Add your second tablespoon of butter along with a splash of apple cider vinegar. Stir to scrape up any stuck bits on the bottom as the vinegar lifts all those caramelized bits. This is crucial for deep flavor.

Cook the Cabbage:

Add your thin sliced cabbage right into the skillet. Toss vigorously to coat every strip in the flavorful fat and aromatics. Let it cook for about 12 minutes stirring now and then so it softens but keeps a little bit of bite.

Combine Everything:

Gently fold back in your crispy bacon browned sausage and cooked shrimp. Toss well so the mix-in proteins are evenly distributed. Keep the skillet over low just long enough to heat everything through and meld the flavors.

Serve:

Serve piping hot straight from the pan to the table for best flavor and texture.

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This recipe always brings out stories at the table. Cabbage reminds me of my grandmother who used to fry it with onions for breakfast on weekends and the smell always brings back her kitchen while the shrimp gives it a fresh twist my kids love.

Storage Tips

Leftovers keep beautifully in an airtight container in the fridge for up to three days. Let it cool fully before packing it up. To reheat use a skillet over medium heat to bring back the crispness or microwave gently if you are in a rush. Avoid freezing because the cabbage will lose texture and get mushy.

Ingredient Substitutions

If you do not have kielbasa or smoked sausage any quality cooked sausage will work drawing out the savory notes. For a lighter version swap bacon for turkey bacon and try green cabbage in place of a purple one. Skip the shrimp if someone has a shellfish allergy or swap in chunks of cooked chicken breast for the protein.

Serving Suggestions

This recipe is a complete meal on its own but you can stretch it for a crowd by spooning it over steamed rice or a bed of creamy grits. Sometimes I serve it with cornbread or roasted potatoes for a heartier spread. A drizzle of hot sauce at the table makes it sing.

Cultural and Historical Context

Fried cabbage is a southern classic but shrimp and sausage bring a coastal Cajun angle inspired by bayou-style one pan meals. In my experience it gets everyone at the table excited no matter which tradition they grew up with. This dish nods to classic combos but adds a little surf and turf.

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This fried cabbage skillet brings warmth and deep flavor to any table. Try it once and it will become a favorite rotation all year round.

Frequently Asked Questions

→ What type of sausage works best?

Kielbasa or smoked sausage is ideal, adding a savory, smoky flavor to the dish.

→ Can I use pre-cooked shrimp?

Fresh or raw shrimp are recommended for the best texture and taste, but pre-cooked shrimp may be used if added at the end to heat through.

→ How do I prevent the cabbage from getting soggy?

Cook cabbage over medium heat and avoid overcooking. Stir often and cook just until the cabbage is tender but still has some bite.

→ Is this dish spicy?

There’s a mild heat from crushed red pepper and smoked paprika, but spiciness can be adjusted to taste.

→ Can bacon be substituted?

Turkey bacon or skipped entirely for a lighter version, but traditional bacon adds rich depth and flavor.

→ What sides go well with this meal?

This skillet is hearty on its own, but pairs well with steamed rice, cornbread, or crusty bread.