Fried Cabbage with Smoked Sausage and Shrimp

Fried Cabbage with Smoked Sausage and Shrimp turns a skillet of vegetables into a hearty dinner. The sausage brings smoky flavor, the shrimp cook quickly, and the cabbage softens in the seasoned pan drippings.

Cook the shrimp first and take them out while the cabbage gets tender. Bringing them back only at the end keeps the finished dish full of flavor without overcooking the seafood.

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Why You’ll Love This Recipe

• Shrimp and sausage give the skillet two satisfying textures.
• The cabbage cooks in the same pan as the meat, catching the browned flavor.
• The optional vinegar gives the rich skillet a bright finish.

Key Ingredients

Cabbage: Remove the tough core and chop the leaves into manageable pieces. The leaves shrink as they cook, so fold them into the pan as room opens up.

Smoked sausage: Slice evenly so the pieces brown at the same pace. Use fully cooked smoked sausage and follow its label directions.

Shrimp: Peel, devein, and pat dry before seasoning. Keep them cold until cooking and remove them from the skillet as soon as they are done.

Bacon fat and optional butter or olive oil: The bacon fat supplies the main cooking fat and smoky richness. The additional butter or oil is optional in the source recipe.

Onion, garlic, and Creole Kick: Onion softens in the pan before garlic goes in briefly. Creole Kick seasons both the shrimp and cabbage; taste before adding more salt.

Apple cider vinegar: Optional at the end. It adds acidity without making the skillet soupy.

Useful Tools and Seasoning Options

Use a wide, deep skillet with a lid and keep separate clean plates ready for the cooked shrimp and sausage. The original recipe uses Creole Kick; the other shop seasonings below are optional flavor alternatives, not extra required ingredients. Avoid stacking salty blends on top of the full original seasoning.

The Chef Knife, SnG Food Thermometer, B-Rub Level Up, and AB’s SPG are from my shop. I earn commissions from qualifying purchases made through the Amazon link in this post. As an Amazon Associate I earn from qualifying purchases.

• Chef Knife: Core and chop the cabbage, then dice the onion evenly.
• SnG Food Thermometer: Check the cooked shrimp and reheated portions.
• B-Rub Level Up: An optional different seasoning profile for a future skillet; keep Creole Kick for the original recipe and adjust added salt if substituting.
• AB’s SPG (Salt, Pepper, and Garlic): An optional simpler salt-pepper-garlic profile; account for its salt instead of adding it on top of all the original seasoning.
• Pyrex Glass Mixing Bowls (paid link): Hold the prepared cabbage and onion, with separate clean dishes for raw and cooked shrimp.

How to Make Fried Cabbage with Smoked Sausage and Shrimp

1. Season the shrimp

Toss the prepared shrimp with Creole Kick, salt, and black pepper. Let the seasoning sit for 10 minutes in the refrigerator while you prep the vegetables.

2. Cook the shrimp briefly

Heat the bacon fat and optional butter or oil over medium heat. Cook the shrimp for about 1–2 minutes per side, until opaque and pearly; a thermometer should read 145°F. Transfer to a clean plate.

3. Brown the sausage

Add the sliced smoked sausage to the same skillet and cook until lightly browned. Remove it, keeping the flavorful drippings in the pan.

4. Soften the aromatics

Cook the onion until translucent, then add the garlic for about 30 seconds. Stir so the garlic becomes fragrant without scorching.

5. Cook the cabbage

Add the chopped cabbage, season with Creole Kick, salt, and pepper, and stir to coat. Cover and cook, stirring occasionally, until the thickest pieces are as tender as you like. Add the leaves gradually if the pan is full.

6. Combine and finish

Return the sausage and shrimp, add the optional vinegar, and stir over the heat for 1–2 minutes to combine. Serve promptly rather than letting the cooked shrimp simmer for a long time.

Pro Tips

• Keep the shrimp out of the pan while the cabbage cooks so they stay tender.
• Remove the tough cabbage core and cut the leaves into even pieces.
• Taste after the sausage returns before adding extra salt or Creole seasoning.

Make-Ahead, Storage, and Reheating

Refrigerate the shrimp, sausage, and cabbage together in shallow containers within 2 hours, or within 1 hour when the temperature around the food is above 90°F. Keep at 40°F or below and use within 3–4 days.

Reheat gently in a covered skillet, stirring occasionally, until the food reaches 165°F throughout. The shrimp may firm up with reheating, so warm only the portion you need. Freezing is possible, but both cabbage and shrimp lose texture; refrigeration is the better short-term option.

What to Serve With Fried Cabbage with Smoked Sausage and Shrimp

Choose the sides that fit your appetite and the occasion. These options add bread, vegetables, or a richer side for a larger table.

• Southern Cornbread: savory bread for catching the pan juices.
• Sweet Potato Cornbread: a warmly spiced bread option.
• Soft and Fluffy Dinner Rolls: soft bread for the dinner table.
• Honey Balsamic Brussels Sprouts: roasted vegetables with a sweet-tangy finish.

Variations and Alternate Recipes

Keep the optional butter or olive oil and vinegar optional. Choose the smoked sausage and Creole seasoning you enjoy, remembering that salt and heat vary between brands. For a different cabbage or sausage dinner, follow one of these separate recipes.

• Dirty Cabbage: a beef-and-sausage cabbage dinner.
• Southern Fried Cabbage: a simpler cabbage side.
• Dirty Smothered Potatoes: a loaded potato skillet with sausage and ground meat.
• Shrimp and Sausage Rice Skillet: a seafood-and-sausage dinner built around rice.

Frequently Asked Questions

Why cook the shrimp before the cabbage?

Shrimp cook much faster than cabbage. Removing them gives the vegetables time to soften without leaving the shrimp on the heat the whole time.

Should the cabbage stay a little firm?

That is a texture preference. Check a thicker piece and stop when it is tender enough for you; keep a gentle heat so the bottom does not burn while it softens.

Can I use frozen shrimp?

Yes, if thawed safely in the refrigerator first. Pat them dry before seasoning so excess moisture does not flood the skillet.

More AB Recipes

More Comfort-Food Menu Ideas

• Green Beans and Bacon: a savory green vegetable side.
• Southern Baked Mac and Cheese: a creamy side for a larger comfort-food spread.
• Creole Cornbread: a cheesy cornbread alternative.
• Ultimate Baked Mac and Cheese: another complete baked macaroni recipe.
• Crockpot Chili: a slow-cooked beef-and-bean dinner.
• Louisiana-Style Red Beans and Rice: a hearty bean-and-andouille meal.
• Old-School Smothered Pork Chops and Potatoes: pork and potatoes finished in a savory gravy.
• Andouille-Stuffed Chicken Thighs with Cajun Pan Gravy: a stuffed chicken dinner with smoky sausage flavor.
• Southern-Style Meatloaf: a beef-and-sausage loaf with a sweet-tangy glaze.
• One Pan Smothered Chicken and Rice: a chicken dinner with rice cooked in the same pan.

Finish With Dessert

• Chessmen Banana Pudding: a chilled dessert to make ahead.
• Holiday Peach Cobbler Two Ways: a warm fruit dessert after supper.

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Save this recipe for the next time you want fried cabbage with smoked sausage and shrimp on the dinner table.