Description
This Fried Cabbage with Shrimp & Sausage is a flavorful Southern-inspired skillet meal combining smoky sausage, succulent shrimp, and tender cabbage sautéed with aromatic spices. It’s a quick and easy low-carb, gluten-free dinner perfect for busy weeknights.
Ingredients
Scale
Sausage and Shrimp
- 1 tablespoon olive oil
- 12 oz smoked sausage, sliced into rounds
- 1 pound large shrimp, peeled and deveined
Vegetables and Seasoning
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium head green cabbage, cored and chopped
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Finishing
- 1 tablespoon apple cider vinegar
Instructions
- Brown the sausage: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the sliced smoked sausage and cook until browned, about 4–5 minutes. Remove the sausage from the skillet and set aside.
- Cook the shrimp: In the same skillet, add the shrimp and cook for 2–3 minutes per side until pink and opaque. Remove and set aside with the sausage.
- Sauté the onion and garlic: Add chopped onion to the skillet and sauté until softened, about 3 minutes. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the cabbage: Add the chopped cabbage to the skillet. Cook, stirring occasionally, for 8–10 minutes until wilted and slightly caramelized.
- Season and combine: Sprinkle paprika, red pepper flakes (if using), salt, and black pepper over the cabbage. Return the cooked sausage and shrimp to the skillet. Toss everything to combine evenly.
- Finish with vinegar: Drizzle apple cider vinegar over the mixture and cook for another 2 minutes to allow flavors to meld. Serve hot.
Notes
- For extra flavor, use Cajun or Andouille sausage instead of smoked sausage.
- Add diced bell peppers along with the onion for added color and sweetness.
- Include a splash of hot sauce if you prefer more heat in the dish.
