Fried Cabbage with Shrimp, Sausage & Bacon

Fried cabbage is a classic Southern-inspired comfort dish, and when you add shrimp, smoked sausage, and crispy bacon, you get a hearty, flavorful, and protein-packed meal that works perfectly for weeknight dinners, potlucks, or even as a holiday side dish. This recipe takes humble cabbage and transforms it into a rich and savory one-pan dish full of smoky, garlicky, and buttery flavors.

Ingredients

• 1 small head of green cabbage, chopped into bite-sized pieces
• ½ lb shrimp, peeled and deveined (tail-on or tail-off depending on preference)
• ½ lb smoked sausage, sliced into ¼-inch rounds (andouille or kielbasa works best)
• 4 slices of bacon, chopped into small pieces
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 small red bell pepper, chopped (optional, adds color and sweetness)
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional, for spice)
• ½ tsp black pepper
• ½ tsp salt (adjust to taste since bacon and sausage are salty)
• 2 tbsp olive oil or butter
• Fresh parsley, chopped, for garnish
• 1 tsp lemon juice (optional, brightens the flavor)

Instructions

1. Prepare the ingredients

• Rinse and chop the cabbage into medium-sized pieces.
• Slice the smoked sausage into rounds.
• Peel and devein the shrimp, pat them dry with paper towels, and season lightly with salt and pepper.
• Chop the bacon into small bite-sized pieces.

2. Cook the bacon and sausage

• Heat a large skillet or cast-iron pan over medium-high heat.
• Add the chopped bacon and cook until it turns golden and crispy. Remove and set aside, leaving some bacon fat in the pan.
• In the same pan, add the smoked sausage slices and cook until browned on both sides, about 3–4 minutes. Remove and set aside with the bacon.

3. Sauté the aromatics

• Add a drizzle of olive oil or butter to the skillet if needed.
• Add the chopped onion, garlic, and bell pepper. Cook for 3–4 minutes until softened and fragrant.

4. Fry the cabbage

• Add the chopped cabbage into the skillet. It will look like a lot, but it cooks down.
• Season with smoked paprika, cayenne, black pepper, and a pinch of salt.
• Stir and cook for 10–12 minutes until the cabbage becomes tender and slightly caramelized around the edges.

5. Add shrimp, sausage, and bacon back

• Push the cabbage to one side of the skillet.
• Add the shrimp and cook for about 2 minutes per side, until pink and opaque.
• Mix everything together: shrimp, sausage, bacon, and cabbage. Toss well so all the flavors combine.

6. Finish and serve

• Taste and adjust seasoning. Add a splash of lemon juice if desired.
• Garnish with freshly chopped parsley.
• Serve hot as a main dish or as a hearty side.

Serving Suggestions

• Serve with cornbread, rice, or mashed potatoes for a complete meal.
• Pairs beautifully with Southern classics like fried chicken, mac and cheese, or collard greens.
• For a lighter meal, serve on its own in a large bowl.

Variations

 

• Spicy Kick: Use andouille sausage and add extra cayenne or hot sauce.
• Low-Carb/Keto: Skip the bell pepper and serve as-is for a low-carb friendly meal.
• Seafood Twist: Replace shrimp with crawfish or scallops for a Cajun-style seafood cabbage.
• Vegetarian Version: Leave out the shrimp, sausage, and bacon; instead use smoked paprika, mushrooms, and butter beans for smokiness and protein.

Storage

 

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in a skillet for best flavor and texture.
• Not recommended for freezing as cabbage and shrimp may become mushy.

Nutrition (per serving, approx. 4 servings)

 

• Calories: ~320
• Protein: 22g
• Fat: 18g
• Carbohydrates: 12g
• Fiber: 4g
• Sodium: depends on sausage/bacon brand

This recipe is perfect for Google-style long posts because it has:

• Detailed ingredients & steps
• Serving tips & variations
• Nutritional breakdown
• Long description & food context