FRIED CABBAGE WITH SHRIMP, SAUSAGE & BACON

Hey Y’all, Let’s Talk Cabbage!

Okay, so listen. You know those recipes that just feel like a warm hug? This Fried Cabbage with Shrimp, Sausage & Bacon is totally one of ’em for me. I swear, I remember the first time I ever made this, it was kinda on a whim. Had a bunch of leftover sausage and bacon form breakfast (a rare occurrence, lemme tell ya!) and a sad-looking head of cabbage in the fridge. Threw ’em together, added some shrimp I had stashed away, and BAM. Magic happened. It’s become this thing my family requests now, like, ALL the time. Especially when it’s chilly outside or just when you need some serious comfort food, y’know?

Why I Keep Making This Dish

Honestly? It’s just so dang forgiving! And packed with flavor. I make this when I’m tired and don’t wanna fuss with a million pots and pans (pretty much a one skillet deal, folks!). My family goes absolutely *crazy* for this because, well, bacon, sausage, AND shrimp? What’s not to love?! Plus, you get your veggies in there too, which makes me feel slightly less guilty about all the smoky, salty goodness. (Balance, right? Kinda?). It’s also surprisingly quick once you get everything chopped up. Takes way less time than you’d think for something this satisfying.

Here’s What You’ll Need (Ingredients!)

• About 1 pound good quality smoked sausage (like kielbasa or andouille, whatever floats your boat!). Sliced into rounds or half-moons.
• 6-8 slices of thick-cut bacon, chopped. Use your favorite brand, really, though my grandma always swore by Smithfield, bless her heart.
• 1 medium head of green cabbage, cored and roughly chopped or shredded. Don’t stress too much about perfect pieces here, just get it cut up!
• 1 large onion, chopped.
• 1 bell pepper (any color!), chopped. I usually use green ’cause that’s what’s often on hand, but red adds nice color.
• 3-4 cloves of garlic, minced.
• 1 pound of large shrimp, peeled and deveined. Fresh or frozen and thawed works fine.
• Salt and freshly ground black pepper to taste.
• Maybe a pinch of red pepper flakes if you like a little heat (I usually do!).
• Optional: A splash of hot sauce or a dash of Old Bay seasoning, especially for the shrimp!

Sometimes I don’t have bell pepper, and it’s totally fine. Or if I’m outta fresh garlic, I’ll use the pre-minced stuff from a jar in a pinch, though fresh is definitely better!

Alright, Let’s Get Cooking! (The Directions)

1. Get your biggest skillet or Dutch oven out. Seriously, go big or go home, you’re gonna need the space.
2. Toss in the chopped bacon over medium heat. Cook it up until it’s nice and crispy. This is where the magic fat comes form, don’t drain all of it! Leave maybe 2-3 tablespoons in the pan. Scoop out the crispy bacon bits and set them aside on a paper towel lined plate. This is where I usually sneak a taste of the bacon. Shhh.
3. Add the sliced sausage to the pan with the bacon fat. Cook it until it’s browned on both sides and looks happy. Takes maybe 5-7 minutes. Pull the sausage out and set it aside with the bacon.
4. Now, into that glorious bacon-sausage fat, add your chopped onion and bell pepper. Cook ’em down until they’re soft and translucent, stirring every so often. Probably takes 8-10 minutes.
5. Add the minced garlic to the veggies. Cook for just about a minute until you can smell it – oh man, that garlic smell! Don’t let it burn though.
6. Now, cram the chopped cabbage into the skillet. It’s gonna look like WAY too much, don’t worry, it always does! Stir it around with the onions and peppers. It’ll start to wilt down pretty quickly.
7. Season the cabbage mix generously with salt and pepper. Add those red pepper flakes here if you’re using them. Keep stirring and cooking until the cabbage is tender but still has a *little* bite to it. This could take anywhere from 10 to 20 minutes depending on how fine you chopped it and how tender you like it. I actually find it works better if you let it cook down nice and slow.
8. Once the cabbage is almost done, push it to one side of the pan and add the shrimp to the other side. Season the shrimp with a little salt, pepper, and maybe that Old Bay if you want.
9. Cook the shrimp for just a few minutes, stirring occasionally, until they turn pink and opaque. This happens fast! Like 2-3 minutes max per side depending on their size. Don’t overcook ’em! Nobody likes rubbery shrimp.
10. Once the shrimp are cooked, stir everything together in the pan. Add the cooked sausage and crispy bacon back in. Give it all a good stir to combine. Taste and adjust seasoning if needed. Maybe add that splash of hot sauce now?
11. Serve it up hot!

Things I Learned (Notes)

So, I’ve messed this up a few times. One thing is really making sure your skillet is big enough, otherwise, the cabbage steams instead of fries a bit. Also, don’t rush the bacon and sausage cooking; that fat is key to the flavor! And seriously, keep an eye on the shrimp, they go from perfectly cooked to sad and tough in seconds. It’s better to undercook them slightly and let them finish in the hot cabbage mix than overcook them on their own. Oh, and shredding the cabbage thinner makes it cook way faster if you’re in a hurry.

Wanna Switch it Up? (Variations)

I’ve played around with this recipe quite a bit! Sometimes I’ll add some sliced smoked ham along with or instead of the sausage. You could totally swap the shrimp for chunks of cooked chicken too if you’re not a seafood person, though the shrimp really are good in this! I once tried adding potatoes… yeah, not my favorite. It made the dish a little heavy and wet. Didn’t really fit. Stick to the main players, I reckon.

Gear You’ll Need (Equipment)

Just need one really good, large skillet or a Dutch oven. A cutting board and a good knife are a must too, obviously. If you don’t have a super huge skillet, you *could* cook the bacon/sausage, set them aside, cook the cabbage in batches, then add everything back together. It’s a bit more work but totally doable!

Leftovers? (Storage)

If you somehow manage to have leftovers (which, honestly, in my house it never lasts more than a day!), just pop ’em in an airtight container in the fridge. They reheat great in the microwave or back in a skillet. I actually think it tastes even better the next day after all the flavors have melded together!

How I Like to Eat It (Serving Suggestions)

This is pretty much a meal in itself, isn’t it? But if you want to make it a bigger spread, it’s awesome with some cornbread or maybe a simple side salad. My dad always insisted on a dash more hot sauce right on top of his bowl, so that’s kind of a family tradition now.

Lessons Learned the Hard Way (Pro Tips)

Okay, biggest tip form me? Don’t overcrowd the pan when you’re cooking the cabbage. If you cram too much in there at once, it’ll steam instead of getting that slightly caramelized, fried goodness we’re after. Cook it in batches if you have to! I once tried rushing this step and regretted it because the cabbage stayed kinda bland and watery. Also, make sure your pan is hot enough when you add the bacon and sausage; you want that nice sizzle to render the fat properly.

Stuff People Ask Me (FAQ)

Q: Can I use pre-shredded cabbage?
A: Yeah, totally! Saves time. Just make sure it’s plain green cabbage, not coleslaw mix with carrots and stuff.

Q: I don’t have shrimp. Can I leave it out?
A: Absolutely! It’s still fantastic with just the sausage and bacon. Or like I said, chicken works.

Q: Is this spicy?
A: Not unless you add those red pepper flakes or hot sauce! As written, it’s just savory and flavorful form the meats and veggies.

Q: What kind of sausage works best?
A: Any smoked sausage you like! Kielbasa is mild and great, but if you like heat, go for andouille. Smoked chorizo would probably be good too.

Q: My cabbage is taking forever to soften! Help!
A: It happens! Make sure your heat isn’t too low. You can also put a lid on the skillet for a few minutes to help it steam down quicker, but then take the lid off to let the water evaporate and get some browning. Be patient, it’ll get there!