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Fried Cabbage with Shrimp, Sausage & Bacon

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This fried cabbage dish is loaded with smoky sausage, crispy bacon, and succulent shrimp, making it a hearty and flavorful one-pan meal. It’s the perfect comfort food that’s both easy to make and bursting with savory goodness.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 1/2 pound (225 g) smoked sausage, sliced into rounds
  • 1/2 pound (225 g) shrimp, peeled and deveined
  • 1 medium head of cabbage, chopped into bite-sized pieces
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • Chopped parsley, for garnish

Instructions

  1. Cook the bacon:
    • In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the skillet.
  2. Cook the sausage:
    • Add the smoked sausage slices to the skillet and cook for 3–4 minutes, or until browned. Remove and set aside with the bacon.
  3. Sauté the shrimp:
    • In the same skillet, add the shrimp. Cook for 2–3 minutes per side, or until pink and opaque. Remove and set aside with the bacon and sausage.
  4. Fry the cabbage:
    • Add the butter to the skillet, along with the onion and garlic. Cook for 2–3 minutes, or until the onion is softened and fragrant.
    • Add the chopped cabbage, smoked paprika, onion powder, garlic powder, salt, and black pepper. Toss to coat the cabbage evenly in the seasonings.
    • Cook for 8–10 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
  5. Combine and heat through:
    • Return the bacon, sausage, and shrimp to the skillet. Add the red pepper flakes (if using). Stir well to combine and cook for another 2–3 minutes to heat everything through.
  6. Serve:
    • Garnish with chopped parsley and serve hot. This dish can be enjoyed on its own or paired with rice or cornbread.

Notes

  • Use turkey sausage or chicken sausage for a leaner option.
  • For added flavor, deglaze the pan with a splash of white wine or chicken broth before cooking the cabbage.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://ukfinda.com/fried-cabbage-with-shrimp-sausage-bacon/