Fried Cabbage with Shrimp & Sausage
When I first made this Fried Cabbage with Shrimp & Sausage, I was just trying to clear out the fridge. Little did I know it would become one of my most requested dinners. The cabbage softens beautifully, soaking up all the savory goodness from the sausage, while the shrimp brings a sweet, tender bite that completely transforms this humble dish into something really special.
I love how quickly this comes together. It doesn’t require a ton of prep, but the payoff in flavor is immense. It’s smoky, juicy, slightly caramelized in all the right places, and when you get a forkful with every element—shrimp, sausage, and tender cabbage—it tastes like comfort in its best form. It’s the kind of meal that feels hearty without being heavy, and it always disappears fast.
The blend of textures and that rich umami from the sausage make it feel indulgent, while the cabbage keeps it grounded. Whether you’re cooking for yourself or a full table, this is the kind of one-pan wonder that satisfies on every level. Once you make it, it’ll likely earn a recurring spot in your rotation.
Why You’ll Love This Fried Cabbage with Shrimp & Sausage
This dish is a delicious balance of hearty and healthy. The smoky sausage adds depth, the shrimp provides a light, delicate flavor, and the cabbage soaks up all the juices to become almost buttery in texture. It’s naturally low in carbs, gluten-free, and absolutely packed with flavor.
Plus, it comes together in just one skillet, which means easy cooking and even easier cleanup. Whether you need a quick weeknight meal or something new for your meal prep game, this dish delivers every time.
How to Make the Fried Cabbage with Shrimp & Sausage
Step 1: Prepare Your Ingredients
Start by slicing your smoked sausage into rounds and cleaning your shrimp, removing the shells and deveining them. Chop a medium head of cabbage and slice a yellow onion thinly.
Step 2: Brown the Sausage
In a large skillet over medium heat, cook the sausage slices until browned and crisp on the edges. Remove from the pan and set aside.
Step 3: Sauté the Vegetables
Add a little oil to the same skillet if needed, then sauté the onion until translucent. Add the cabbage and a generous pinch of salt. Cook until the cabbage starts to soften and caramelize, stirring occasionally.
Step 4: Cook the Shrimp
Add the shrimp to the skillet and cook for about 2 minutes per side, just until they turn pink and opaque. Be careful not to overcook them.
Step 5: Combine Everything
Return the sausage to the skillet and toss everything together until evenly combined and heated through. Adjust salt and pepper to taste, and serve hot.
Recipe Variations and Possible Substitutions
This recipe is super versatile. If you don’t have shrimp, try using chicken breast or even tofu for a different protein option. Andouille sausage works beautifully here, but kielbasa or turkey sausage are also great alternatives.
You can also spice it up with red pepper flakes or add a splash of vinegar for a bit of brightness. For a low-sodium option, use reduced-sodium sausage and season mindfully. If you want to add more color, toss in some shredded carrots or bell peppers when you add the cabbage.
Serving and Pairing Suggestions
This dish is a complete meal on its own, but if you want to stretch it further, serve it over steamed rice, creamy mashed potatoes, or buttery grits. A wedge of warm cornbread on the side makes it extra comforting. For something light, a simple cucumber salad balances the richness perfectly.
For drinks, a cold glass of white wine or iced tea pairs well with the bold, savory flavors. If you’re serving this for brunch, consider adding a fried egg on top for a bit of extra indulgence.
Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. This dish reheats beautifully in a skillet over medium heat with a splash of water or broth to keep things moist. You can also microwave it in short intervals, stirring in between.
Avoid freezing this dish if possible, as the texture of the shrimp and cabbage can become less appealing when thawed and reheated.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, just make sure to thaw them completely and pat them dry before cooking to avoid extra moisture in the skillet.
Is this recipe spicy?
Not by default, but you can add heat with a dash of cayenne or red pepper flakes if you like it spicy.
Can I make this ahead of time?
Absolutely. You can prep the sausage and cabbage earlier in the day and cook the shrimp just before serving.
What kind of cabbage should I use?
Green cabbage is perfect for this recipe, but you can use savoy or napa if that’s what you have on hand.
How do I keep shrimp from getting rubbery?
Cook them just until they turn pink and firm up. Overcooking is the number one cause of rubbery shrimp.
Related Recipe You’ll Like
If you love easy, skillet-based meals like this, be sure to check out our Creamy Kielbasa Gnocchi Soup and the savory Delicious Garlic Sausage Alfredo Rigatoni for more cozy, sausage-forward dinners. You might also enjoy our Easy Chicken Fried Rice as a quick and satisfying stir-fry alternative.
Save and Share This Recipe for Later
If this Fried Cabbage with Shrimp & Sausage sounds like your kind of meal, don’t forget to pin it to your favorite Pinterest board so you can come back to it any time. Sharing is caring—send it to your friends, post it in your cooking groups, or bookmark it so it’s always just a click away when dinner inspiration runs low.
Fried Cabbage with Shrimp & Sausage
This Fried Cabbage with Shrimp & Sausage is a one-skillet dinner that's as comforting as it is flavorful. Smoked sausage adds a rich, savory note while shrimp brings a delicate sweetness. Cabbage turns buttery-soft as it sautés with onion, soaking up every bit of smoky goodness. It's a low-carb, gluten-free recipe that packs protein and big flavor without much effort. Perfect for busy weeknights or when you crave something hearty but wholesome, this skillet meal comes together quickly and delivers comforting satisfaction in every bite.
Ingredients
- 1 lb smoked sausage, sliced into rounds
- 1 lb large shrimp, peeled and deveined
- 1 medium head green cabbage, chopped
- 1 yellow onion, thinly sliced
- 2 tbsp olive oil or butter
- Salt and black pepper, to taste
- Optional: red pepper flakes, splash of apple cider vinegar
Instructions
- Heat a large skillet over medium heat and add the sausage slices. Cook until browned and slightly crisp. Remove and set aside.
- In the same skillet, add oil or butter if needed. Sauté the sliced onion until softened.
- Add the chopped cabbage and season with salt and pepper. Cook until tender and starting to caramelize, about 8–10 minutes.
- Add the shrimp to the skillet and cook for 2–3 minutes per side until pink and opaque.
- Return the sausage to the skillet and toss everything together. Adjust seasoning as needed.
- Serve warm as is, or over rice or mashed potatoes if desired.
Notes
- You can substitute the shrimp with cooked chicken or tofu.
- Andouille, kielbasa, or turkey sausage all work well.
- To make it spicier, sprinkle in some cayenne or hot sauce.
- This dish is best served fresh but reheats well for up to 3 days.
