Fried Cabbage with Shrimp & Sausage

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Golden, caramelized cabbage mingled with smoky sausage and juicy shrimp creates a soul-warming skillet dinner that’s bold, hearty, and incredibly easy to throw together. This Southern-inspired combo is the kind of weeknight magic that delivers deep flavor without needing hours on the stove.

Each bite is rich with contrast—crisp-edged sausage, tender shrimp, and sweet cabbage, all kissed with garlic, black pepper, and just enough heat. Whether you serve it on its own, over rice, or alongside cornbread, this one-pan dish is comfort food with just the right amount of sass.

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Ingredients for the Fried Cabbage with Shrimp & Sausage

• 1 small head green cabbage, chopped
• 1 lb shrimp, peeled and deveined
• 12 oz smoked sausage, sliced into coins
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tbsp butter or olive oil
• Salt and pepper to taste
• 1/2 tsp red pepper flakes (optional)

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How To Make the Fried Cabbage with Shrimp & Sausage

Step 1: Brown the Sausage

Start by slicing your smoked sausage into coins. In a large skillet over medium-high heat, sear the sausage until it’s deeply browned on both sides. This will render flavorful fat that helps season the rest of the dish. Remove the sausage and set it aside.

Step 2: Sauté the Aromatics

In the same skillet, add a bit of butter or olive oil if needed. Toss in chopped onions and cook until soft and translucent, about 3-5 minutes. Add minced garlic and cook just until fragrant.

Step 3: Wilt the Cabbage

Add your chopped cabbage to the pan in batches, allowing it to reduce slightly before adding more. Season with salt, pepper, and red pepper flakes (if using). Stir frequently, and cook until the cabbage is tender and golden in spots—about 10-12 minutes.

Step 4: Cook the Shrimp

Push the cabbage to the side of the pan, creating space for the shrimp. Add them in a single layer and cook for about 2 minutes per side, until pink and opaque. Be careful not to overcook.

Step 5: Bring It All Together

Return the sausage to the skillet and toss everything together. Taste and adjust seasoning as needed. Let it all mingle over low heat for another 2-3 minutes so the flavors marry beautifully.

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How to Serve and Store Fried Cabbage with Shrimp & Sausage

This dish is incredibly versatile. Serve it piping hot straight from the skillet as a standalone meal or spoon it over creamy grits, buttery rice, or mashed potatoes for added comfort. A slice of warm cornbread on the side doesn’t hurt either!

Leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth or water to keep everything juicy. Avoid freezing—shrimp doesn’t reheat well from frozen and may turn rubbery.

Frequently Asked Questions

Can I use pre-cooked shrimp?

You can, but for best texture and flavor, raw shrimp is preferred. If using pre-cooked, add it at the very end to just warm through.

What type of cabbage works best?

Green cabbage is the classic choice, but you can substitute with Napa or Savoy for a softer texture.

Can I make this dish spicy?

Absolutely! Use hot smoked sausage and don’t be shy with the red pepper flakes. A splash of hot sauce can also dial up the heat.

Is this dish low-carb?

Yes! Fried cabbage with shrimp and sausage fits well in low-carb or keto diets. Just skip any carb-heavy sides.

What other protein can I use?

Chicken or even tofu can replace the shrimp. Just be sure to season well and adjust cooking times accordingly.

Can I make it ahead of time?

It’s best fresh, but you can prep the sausage and cabbage ahead. Sauté everything when ready to serve for best results.

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