Fried Cabbage with Smoked Sausage and Shrimp
A Southern-style one-pan fried cabbage recipe made with smoked sausage, shrimp, bacon fat, and Creole seasoning for bold, savory flavor.
Servings: 4
Ingredients
- 1 medium green cabbage cored and chopped into bite-sized pieces
- 12 –14 oz smoked sausage sliced into rounds or half-moons
- 1 lb shrimp peeled and deveined
- 2 –3 tablespoons bacon fat pre-rendered
- 2 –3 tablespoons unsalted butter or olive oil optional
- 1 medium onion diced
- 3 cloves garlic minced
- Creole Kick to taste
- Salt and black pepper to taste
- 1 tablespoon apple cider vinegar optional
Instructions
- Place the shrimp in a bowl and season with Creole Kick, salt, and black pepper. Toss to coat evenly and let sit for 10 minutes.
- Heat bacon fat and optional butter or olive oil in a large skillet over medium heat. Add the seasoned shrimp and cook for 1–2 minutes per side, just until pink and cooked through. Remove shrimp from the skillet and set aside.
- In the same skillet, add the smoked sausage and cook until lightly browned. Remove and set aside.
- Add the diced onion and cook until soft and translucent. Stir in the garlic and cook for about 30 seconds until fragrant.
- Add the chopped cabbage to the skillet and season with additional Creole Kick, salt, and black pepper. Stir to coat, cover, and cook until tender, stirring occasionally.
- Return the smoked sausage and shrimp to the skillet. Stir in the apple cider vinegar if using, cook for 1–2 minutes to combine, then remove from heat and serve.
Notes
- Add shrimp at the very end to avoid overcooking.
- Season gradually since sausage and Creole seasoning contain salt.
- Add a splash of water or broth if the pan gets too dry.
Nutrition
Calories: 952kcal | Carbohydrates: 17g | Protein: 65g | Fat: 69g | Saturated Fat: 23g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 367mg | Sodium: 1800mg | Potassium: 1370mg | Fiber: 6g | Sugar: 8g | Vitamin A: 414IU | Vitamin C: 88mg | Calcium: 197mg | Iron: 5mg