Go Back
- 1 medium head of green cabbage, thinly sliced - 1 pound shrimp, peeled and deveined - 8 ounces smoked sausage, sliced - 1 medium onion, chopped - 2 cloves garlic, minced - 1 red bell pepper, sliced - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (adjust for spiciness) - 3 tablespoons soy sauce (or tamari for gluten-free) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped for garnish You can swap the smoked sausage for lighter options like chicken or turkey sausage. This helps cut calories while still keeping the flavor. For those avoiding gluten, use tamari instead of soy sauce. It tastes great and fits well in many dishes. To slice cabbage correctly, first, remove the outer leaves. Cut it in half, then into quarters. Use a sharp knife to slice it thinly. Aim for strips that are about 1 inch wide. This way, they cook evenly. For shrimp, it’s key to devein them. Look for a dark line along the back. Use a small knife to make a shallow cut and pull it out. This makes your shrimp clean and tasty. Start by preheating your skillet. A large skillet or wok works best for this dish. Heat it over medium-high heat. This step is key to achieving a nice sear on your sausage and shrimp. For oil, I recommend using olive oil. You'll need about 2 tablespoons. This amount helps to cook the ingredients evenly without being too greasy. Once your skillet is hot, add the sliced sausage. Sauté it for about 4 to 5 minutes. You want it to brown nicely, which adds great flavor. Next, toss in the chopped onion and sliced red bell pepper. Stir these together for 3 to 4 minutes. This will soften the veggies and infuse their flavors into the sausage. Add minced garlic, smoked paprika, and cayenne pepper. Sauté this mixture for another minute. This step is vital as it releases the spices' aroma, enhancing the dish's taste. Now, stir in the shrimp. Cook them until they turn pink, which takes about 3 to 4 minutes. Timing is important here; you don't want overcooked shrimp. Reduce the heat to medium and add the sliced cabbage. Toss everything together. Allow the cabbage to wilt, but keep it slightly crunchy. This should take about 5 to 7 minutes. Drizzle soy sauce over the mix. Stir well and season with salt and pepper to your taste. When the dish looks colorful and the cabbage is tender yet crisp, it's ready to serve. Let it cool for a minute before plating. For the best presentation, serve in a large bowl and garnish with fresh parsley. Check out the Full Recipe for more details! To keep the cabbage crunchy, cook it just right. - How to prevent overcooking: Add the cabbage last. Stir it in once the shrimp and sausage are cooked. This way, it wilts without losing its crispness. - Maintaining crunch in cabbage: Cook the cabbage for only 5 to 7 minutes. You want it to be tender but still have a bite. Spices and herbs bring this dish to life. - Recommended spices and herbs: I love using smoked paprika and cayenne pepper. They add depth and warmth. Fresh parsley on top gives it a nice pop. - How to balance seasoning: Start with less salt and pepper. You can always add more later, but you can't take it out once it's in! Making your dish look great is fun! - Tips for garnishing: Sprinkle fresh parsley on top for color. You can also add lime wedges for a zesty touch. - Serving suggestions and accompaniments: Serve it in a large bowl. Pair it with rice or crusty bread for a complete meal. For the full recipe, check out the details above! {{image_2}} You can switch out the shrimp and sausage in this dish. Chicken or pork works well. If you want a lighter option, use turkey sausage. For seafood lovers, scallops or fish fillets are tasty choices, too. If you prefer plant-based meals, try using tofu or tempeh. Both soak up flavors and add protein. You can also use chickpeas for a fun twist. They add a nice bite and pair well with cabbage. This dish is perfect for adding more veggies. You can include seasonal options like zucchini, carrots, or green beans. They add color and crunch. Just chop them up and toss them in when cooking. Leafy greens are also a great addition. Spinach or kale can blend right in. They cook quickly and offer a nutritious boost. Just add them near the end so they remain tender. To make this dish even more exciting, try unique sauces. A splash of sesame oil can add depth. You can also mix in a bit of sriracha for heat. Adjust spice levels to your liking by adding cayenne or black pepper. Think about marinades, too. A splash of teriyaki sauce can give a sweet twist. For a tangy kick, add a bit of lemon juice or vinegar before serving. Explore these variations to suit your taste and enjoy this dish even more. For the full recipe, check the details above! To store leftovers, let the dish cool first. Then, place it in an airtight container. This helps keep it fresh. The dish can last about three to four days in the fridge. The best way to reheat is on the stove. Use medium heat and a little oil. This keeps the texture nice and firm. If you use the microwave, cover it loosely. This helps prevent sogginess. Stir halfway through for even heating. Yes, you can freeze this dish! To freeze, let it cool completely. Then, transfer it to a freezer-safe container. Make sure to label it with the date. When you want to eat it, thaw it in the fridge overnight. Then reheat on the stove for the best taste. For the full recipe, check the earlier sections. Yes, you can use frozen shrimp. They are easy to find and save time. Frozen shrimp can be just as tasty as fresh shrimp. Just make sure to thaw them well before cooking. Place them in the fridge overnight or run them under cold water for a quick thaw. One drawback is that frozen shrimp can sometimes be a bit watery. This extra moisture can affect the texture. For this dish, smoked sausage works best. It adds great flavor to the cabbage. You can use chicken, turkey, or pork sausage based on your taste. Chicken and turkey sausage are lighter options. They have less fat and fewer calories, which is a plus if you want a healthier dish. Pork sausages are richer in taste, but they also have more fat. To boost the heat, add more cayenne pepper. You can also include sliced jalapeños or crushed red pepper flakes. Another great way to add spice is by using spicy sausage. Just make sure to taste as you go. You can always add more heat, but it’s hard to take it away once you add too much. In this blog post, I shared a recipe for fried cabbage with shrimp and sausage. I covered ingredients, prep tips, and steps for cooking. I also included variations for protein and storage info. Remember, you can adjust flavors and add veggies to suit your taste. Keep the cabbage crunchy and enjoy the dish with your favorite sides. Now, it’s your turn to try this recipe and make it your own. Happy cooking!

Fried Cabbage with Shrimp & Sausage

Dive into the deliciousness of Fried Cabbage with Shrimp & Sausage, a hearty dish that's both satisfying and easy to make! This flavorful recipe combines succulent shrimp, smoky sausage, and vibrant veggies for a meal that will soon be a family favorite. Perfect for any night of the week, it’s simple enough for beginners but packed with rich taste. Click through to explore the complete recipe and bring this tasty dish to your table!
Print Recipe Pin Recipe

Ingredients
  

1 medium head of green cabbage, thinly sliced

1 pound shrimp, peeled and deveined

8 ounces smoked sausage, sliced (chicken or turkey sausage for a lighter option)

1 medium onion, chopped

2 cloves garlic, minced

1 red bell pepper, sliced

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust for spiciness)

3 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat.

    Add the sliced sausage to the skillet and sauté until lightly browned, about 4-5 minutes.

      Toss in the chopped onion and sliced red bell pepper, stirring frequently until they soften, about 3-4 minutes.

        Add minced garlic, smoked paprika, cayenne pepper, and sauté for another minute until fragrant.

          Stir in the shrimp and cook until they turn pink and are just cooked through, about 3-4 minutes.

            Reduce the heat to medium and add the sliced cabbage into the mix. Toss everything together, allowing the cabbage to wilt but still retain some crunch, about 5-7 minutes.

              Drizzle soy sauce over the contents, mixing well, then season with salt and pepper to taste.

                Remove from heat and let it sit for a minute to cool slightly before serving.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve the stir-fry in a large bowl, garnished with fresh parsley on top. You can also add lime wedges on the side for an extra zesty kick!