Tired of boring weeknight dinners that take forever to cook? I get it. You want something fast, full of flavor, and something that doesn’t leave you with a mountain of dishes.
This Fried Cabbage with Shrimp, Sausage, and Bacon is the answer. It’s a one-pan meal that comes together in about 30 minutes.
It’s packed with savory, smoky flavors and is surprisingly light. Let’s get cooking.
Fried Cabbage with Shrimp, Sausage & Bacon
This recipe is simple, but the combination of flavors makes it a real standout. It’s a complete meal all by itself.
What You’ll Need
- Bacon: 6 slices, thick-cut, chopped
- Smoked Sausage: 14 ounces, sliced into rounds (Andouille or Kielbasa work great)
- Onion: 1 medium, chopped
- Garlic: 3 cloves, minced
- Cabbage: 1 medium head, cored and roughly chopped
- Shrimp: 1 pound, large, peeled and deveined
- Cajun Seasoning: 1 tablespoon (or to taste)
- Black Pepper: 1/2 teaspoon
- Salt: To taste (be careful, the meats are salty)
- Green Onions: Sliced, for garnish
Tools Required
Here are the basic tools you will need for this recipe.
| Tool | Purpose |
|---|---|
| Large Skillet | Main cooking vessel |
| Sharp Knife | Chopping & Slicing |
| Cutting Board | Food prep surface |
| Tongs or Spatula | Stirring & Flipping |
| Slotted Spoon | Removing meats |
Pro Tips
After making this dish hundreds of times, I’ve picked up a few tricks.
- Use the Bacon Fat: Don’t drain all the bacon grease. This is pure flavor. It’s what you’ll use to cook the rest of the ingredients, giving everything a smoky taste.
- Don’t Overcook the Shrimp: Shrimp cook fast, in just 2-3 minutes. Add them at the very end. Once they turn pink and curl up, they’re done. Rubber shrimp will ruin the dish.
- Cabbage Size Matters: Chop your cabbage into bite-sized pieces, but don’t shred it too finely. You want it to wilt but still have a bit of a tender-crisp texture, not turn to mush.
- High Heat is Your Friend: Cook the cabbage on medium-high heat. This helps it get a little color and prevents it from just steaming and getting watery in the pan.
Step-by-Step Instructions
Follow these simple steps for a perfect meal.
Step 1: Place a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Use a slotted spoon to move the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
Step 2: Add the sliced sausage to the same skillet. Cook for 3-4 minutes, until it’s browned on both sides. Move the sausage to the plate with the bacon.
Step 3: Add the chopped onion to the skillet. Cook for 3-4 minutes until it softens. Add the minced garlic and cook for another minute until you can smell it.
Step 4: Add the chopped cabbage to the skillet. Stir everything together to coat the cabbage in the fat. Cook for 10-15 minutes, stirring occasionally, until the cabbage is tender to your liking.
Step 5: Return the cooked bacon and sausage to the skillet. Stir to combine.
Step 6: Add the shrimp, Cajun seasoning, and black pepper. Stir everything well. Cook for 2-3 minutes, until the shrimp are pink and opaque.
Step 7: Taste the dish and add salt if needed. Garnish with sliced green onions before serving.
Substitutions and Variations
This recipe is very flexible. Feel free to swap things out based on what you have.
| Ingredient | Substitutions | Notes |
|---|---|---|
| Sausage | Kielbasa, Chicken Sausage, Chorizo | Pick a pre-cooked, smoky sausage. |
| Shrimp | Diced Chicken, Scallops | Adjust cook time for chicken. |
| Bacon | Pancetta, Turkey Bacon | May need to add oil with turkey bacon. |
| Cabbage | Savoy Cabbage, Napa Cabbage | These are more tender, cook faster. |
Add Some Heat: Toss in a pinch of red pepper flakes with the garlic.
Add More Veggies: Bell peppers or mushrooms can be added with the onions.
Make-Ahead Tips
You can do some prep ahead of time to make dinner even faster.
- Chop the cabbage, onion, and garlic. Store them in separate airtight containers in the fridge for up to 2 days.
- Slice the sausage.
- You can even cook the bacon ahead of time. Store it in the fridge and save the grease in a jar.
Tips for Efficiency and Meal Pairing
This meal is great on its own, but you can serve it with other things too.
Cooking Time Efficiency:
- Use pre-shredded cabbage (coleslaw mix) to save on chopping time.
- Buy shrimp that are already peeled and deveined.
- While the bacon is cooking, chop your other vegetables.
Diet Swaps:
- For Keto/Low-Carb: This recipe is naturally low-carb. Just make sure your sausage and bacon have no added sugar.
- For Paleo/Whole30: Use a compliant sausage and bacon (no sugar, nitrates, or grains).
Meal Pairing Suggestions:
- Serve it as is for a complete low-carb meal.
- It’s great over cauliflower rice to soak up the flavors.
- A side of cornbread is a classic Southern pairing.
Leftovers and Storage
If you have any leftovers, they store very well.
Place any extra fried cabbage in an airtight container. It will keep in the refrigerator for up to 3 days.
To reheat, simply warm it up in a skillet over medium heat for a few minutes. You can also use a microwave, but the skillet helps keep the texture better.
Frequently Asked Questions
Q1. My cabbage got really watery. What did I do wrong?
Ans: This usually happens for two reasons. Either the pan wasn’t hot enough, or it was too crowded. High heat helps the water evaporate quickly. If you have a smaller skillet, cook the cabbage in two batches.
Q2. Can I use a different seasoning besides Cajun?
Ans: Yes, absolutely. Old Bay seasoning is fantastic with the shrimp. A simple mix of smoked paprika, onion powder, and garlic powder also works well.
Q3. Is this recipe very spicy?
Ans: It depends on your Cajun seasoning and sausage. If you use a mild sausage (like Kielbasa) and a standard Cajun blend, it will have flavor but not much heat. For more spice, use Andouille sausage or add red pepper flakes.
Wrapping Up
This fried cabbage recipe is a true workhorse in my kitchen. It’s fast, flavorful, and so easy to clean up.
Give it a try the next time you need a quick and satisfying dinner.
Let me know how it turns out in the comments below. I’d love to hear if you made any fun changes
