Fried Cabbage with Shrimp & Sausage
This hearty and flavorful dish combines the smokiness of sausage, the sweetness of shrimp, and the savory crunch of fried cabbage. Packed with bold flavors and simple ingredients, Fried Cabbage with Shrimp & Sausage is a satisfying one-pan meal perfect for any night of the week. Whether you’re looking for a comforting dinner or a quick weeknight dish, this recipe is sure to impress!
Ingredients:
- 1 head of cabbage, chopped
- 1 pound of shrimp, peeled and deveined
- 1 pound of sausage, sliced (use your favorite type—smoked sausage, kielbasa, or andouille work great)
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Red pepper flakes (optional for a spicy kick)
Instructions:
- Heat the olive oil: In a large skillet, heat the olive oil over medium heat.
- Sauté onion and garlic: Add the diced onion and minced garlic to the skillet. Sauté for about 2-3 minutes, until fragrant and soft.
- Cook the sausage: Add the sliced sausage to the skillet and cook for 5-7 minutes, until it is nicely browned and cooked through.
- Add the shrimp: Toss in the shrimp and cook for about 2-3 minutes, or until they turn pink and opaque.
- Cook the cabbage: Add the chopped cabbage to the skillet and stir well. Cook for 5-8 minutes, stirring occasionally, until the cabbage becomes tender and slightly caramelized.
- Season to taste: Season with salt, pepper, and red pepper flakes (if desired) to taste. Stir everything together until well combined.
- Serve hot: Transfer to serving plates and enjoy!
Storage Tips:
- In the refrigerator: Store leftover Fried Cabbage with Shrimp & Sausage in an airtight container for up to 3 days. Reheat in a skillet or microwave.
- Freezing: While the texture of the cabbage may change, you can freeze the leftovers in a freezer-safe container for up to 2 months. Reheat in the skillet from frozen for best results.
Reheating Tips:
- Skillet: For the best texture, reheat the dish in a skillet over medium heat, adding a small amount of olive oil or butter if needed to prevent sticking.
- Microwave: Place the dish in a microwave-safe container, cover with a damp paper towel, and heat for 1-2 minutes or until warmed through.
FAQ:
- Can I use a different type of sausage?
Yes, feel free to use any type of sausage you like. Smoked sausage, kielbasa, or andouille sausage all work wonderfully in this dish. - Can I use frozen shrimp?
Yes, frozen shrimp works fine! Just be sure to thaw them thoroughly and pat them dry before cooking to avoid excess moisture. - What can I serve this dish with?
This dish is hearty enough to stand alone, but it pairs beautifully with rice, cornbread, or a simple side salad. - Can I add other vegetables?
Absolutely! You can add bell peppers, carrots, or even zucchini for extra flavor and texture. - Is this dish spicy?
The dish is not inherently spicy, but you can add red pepper flakes for a kick of heat. Adjust the amount to your preference. - Can I make this dish ahead of time?
Yes, this dish can be made ahead of time and stored in the refrigerator. Reheat it before serving. - How do I prevent the cabbage from becoming too soggy?
Cook the cabbage over medium-high heat and allow it to slightly caramelize to retain its crunch. Avoid overcooking it. - Can I use chicken instead of shrimp or sausage?
Yes! Chicken breast or thighs can be used as a substitute for the shrimp or sausage. Just make sure the chicken is fully cooked before adding the cabbage. - Can I make this dish in a slow cooker?
While this dish is best cooked on the stove, you can adapt it to a slow cooker. Cook the sausage and shrimp separately, and then add them to the slow cooker with the cabbage and seasonings. Cook on low for 3-4 hours. - What kind of sausage should I use?
Use your favorite sausage! Smoked sausage adds a nice depth of flavor, while andouille sausage will bring a bit of heat. - Can I use pre-cooked sausage?
Yes, if you’re using pre-cooked sausage, just brown it in the skillet for a few minutes before adding the shrimp and cabbage. - How do I avoid overcooking the shrimp?
Shrimp cooks quickly, so keep an eye on them and remove them from the skillet once they turn pink and opaque. Overcooked shrimp can become rubbery. - Can I add bacon to this dish?
Yes! Adding crispy bacon would be a delicious option. Just cook the bacon separately, chop it up, and stir it in at the end. - Can I use pre-shredded cabbage?
Yes, pre-shredded cabbage is a great shortcut. Just skip the chopping step, and add it straight to the skillet. - How can I make this dish spicier?
Add more red pepper flakes, or include some diced jalapeños or hot sauce to increase the heat. - Can I make this a low-carb dish?
This dish is naturally low-carb, but if you want to make it even more so, skip adding any starchy sides and just enjoy the cabbage and protein. - What’s the best way to chop cabbage for this dish?
Cut the cabbage into quarters, remove the core, then slice into thin strips. This ensures the cabbage cooks evenly. - Can I use different spices or herbs?
Absolutely! Try adding smoked paprika, thyme, or oregano for a different flavor profile. - What type of skillet is best for this recipe?
A large, heavy-bottomed skillet or cast iron pan works best for even cooking and caramelizing the cabbage. - Can I make this dish vegetarian?
Yes! Skip the shrimp and sausage, and add extra vegetables like mushrooms, bell peppers, and beans for a vegetarian version of this dish.
Best Tips for Making Fried Cabbage with Shrimp & Sausage:
- Use a large skillet: Make sure your skillet is large enough to accommodate the cabbage and allow it to cook down.
- Don’t overcrowd the pan: If your pan is too crowded, the cabbage will steam instead of fry, which will affect the texture.
- Brown the sausage: Brown the sausage before adding the shrimp to develop extra flavor and caramelization.
- Cook the cabbage in batches: If needed, cook the cabbage in two batches so it can fry properly without getting soggy.
- Use high heat: Cooking the cabbage on medium-high heat helps it retain a nice crunch while absorbing all the flavors.
- Season gradually: Season throughout the cooking process to build layers of flavor.
- Be careful with the shrimp: Shrimp cooks very quickly—remove them from the skillet as soon as they turn pink.
- Don’t overcook the cabbage: The cabbage should be tender but still have some bite.
- Add a splash of vinegar: A dash of apple cider vinegar can brighten up the dish and cut through the richness of the sausage and shrimp.
- Use fresh garlic: Fresh garlic adds more robust flavor than pre-minced garlic.
- Add fresh herbs: Fresh parsley or cilantro sprinkled over the top adds color and freshness to the dish.
- Stir the cabbage frequently: Stirring ensures even cooking and prevents the cabbage from burning at the bottom.
- Choose your sausage wisely: The flavor of your sausage will influence the entire dish, so pick one you love.
- Adjust the heat to your liking: Add as much or as little red pepper flakes as you prefer for the right level of spice.
- Caramelize the onions: Allow the onions to caramelize for extra depth of flavor before adding the other ingredients.
- Use non-stick cookware: If you’re using a non-stick skillet, you won’t need as much oil, making the dish a little lighter.
- Keep the shrimp whole: Don’t cut the shrimp before cooking to preserve the natural juices.
- Add a little butter: For extra richness, finish the dish with a pat of butter stirred in at the end.
- Try smoked sausage for extra flavor: Smoked sausage adds a deep, savory flavor that complements the shrimp and cabbage.
- Serve with a squeeze of lemon: A fresh squeeze of lemon juice before serving brightens the dish and enhances the flavors.
Enjoy this delicious and satisfying meal that combines savory, smoky, and slightly spicy flavors in every bite!
