Fried Cabbage with Smoked Sausage and Shrimp

A white bowl filled with shrimp, sliced sausage, fried cabbage, and vegetables, all seasoned and cooked, sits on a wooden table with a tiled background.

5 from 6 votes

A Southern-style one-pan fried cabbage recipe made with smoked sausage, shrimp, bacon fat, and Creole seasoning for bold, savory flavor.

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Cuisine: BBQ

Keyword: bbq food, bbq recipe, fried cabbage with smoked sausage and shrimp

Servings:

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 refrigerate for 10 minutes while preparing the vegetables.
Heat bacon fat and optional butter or olive oil in a large skillet over medium heat. Add the seasoned shrimp and cook for about 1–2 minutes per side, until the flesh is opaque and pearly and reaches 145°F. Remove shrimp from the skillet and set aside while cooking the cabbage.
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.

Video

Notes

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.

Estimated per one-quarter recipe using a medium 908 g cabbage, 13 oz smoked sausage and 2½ tablespoons bacon fat. Optional butter/oil and vinegar and unquantified seasonings are excluded; all listed cooking fat is counted. Sausage brands and cabbage size change the estimate.

Nutrition