Fried Cabbage With Shrimp, Sausage & Bacon – Southern Flavor Explosion in One Skillet!
This sizzling one-pan wonder is a comfort food dream come true! Imagine tender cabbage cooked down with crispy bacon, juicy sausage, and succulent shrimp—all coated in rich seasonings that bring out bold, smoky, and slightly spicy flavors. It’s a Southern-inspired dish that satisfies every craving and makes any night feel like a celebration.
Ingredients
1 small head of green cabbage, chopped
6 strips of bacon, chopped
½ pound smoked sausage, sliced
½ pound shrimp, peeled and deveined
1 small onion, diced
2 cloves garlic, minced
1 tablespoon Cajun seasoning (adjust to taste)
½ teaspoon smoked paprika
Salt and black pepper to taste
1 tablespoon olive oil or bacon grease (if needed)
Fresh parsley for garnish (optional)
Instructions
- In a large skillet over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon grease in the pan.
- Add sausage slices to the pan and cook until browned on both sides. Remove and set aside with the bacon.
- Add a little oil if needed, then sauté onion and garlic for 1–2 minutes.
- Toss in chopped cabbage, sprinkle with Cajun seasoning, smoked paprika, salt, and pepper. Stir and cook for 10–12 minutes until cabbage is tender and slightly browned.
- Add shrimp, sausage, and bacon back to the skillet. Cook for 3–4 minutes until shrimp turn pink and everything is heated through.
- Garnish with fresh parsley and serve hot!
Chef’s Note:
Let the cabbage sit untouched for a few minutes while cooking to get those delicious golden-brown edges—it adds an extra layer of flavor!
Nutrition (Per Serving – Serves 4)
| Calories | 380 kcal |
| Protein | 25 g |
| Fat | 28 g |
| Carbs | 9 g |
| Fiber | 3 g |
FAQs
Q: Can I use turkey sausage or omit the bacon for a lighter version?
Yes! Turkey sausage works great, and you can skip bacon to reduce fat content.
Q: What side dishes go well with this?
It pairs beautifully with cornbread, white rice, or garlic butter noodles.
Q: How spicy is it?
That depends on your Cajun seasoning. Use less or go mild if you’re sensitive to heat.
