Fried Cabbage with Shrimp, Sausage & Bacon
This Fried Cabbage with Shrimp, Sausage & Bacon is a hearty one-pan meal loaded with smoky sausage, crispy bacon, juicy shrimp, and tender caramelized cabbage. Garlic, onion, and Cajun-style seasonings bring everything together for a flavorful dinner that’s easy to make and perfect for busy weeknights.
Ingredients
For the Fried Cabbage
- 1 large head green cabbage, about 2½–3 lb (1.1–1.4 kg)
- 6 slices bacon, chopped
- 12 oz (340 g) smoked sausage, sliced
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 medium yellow onion, sliced
- 4 cloves garlic, minced
- 1 red bell pepper, sliced, optional
- 2 tablespoons butter
- 1 tablespoon olive oil, if needed
- 1 teaspoon smoked paprika
- 1 teaspoon Cajun seasoning
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes, optional
- ½ teaspoon salt, or to taste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Directions
1. Prepare the Ingredients
Remove any damaged outer leaves from the cabbage.
Cut the cabbage into quarters, remove the tough core, and slice the leaves into roughly 1-inch pieces.
Rinse thoroughly and drain well.
Slice the sausage into rounds.
Peel and devein the shrimp.
Pat the shrimp dry with paper towels.
Dry shrimp cook better and develop better flavor in the skillet.
2. Cook the Bacon
Place a large skillet or Dutch oven over medium heat.
Add the chopped bacon.
Cook for about 5–7 minutes, stirring occasionally, until the bacon is browned and crisp.
Remove the bacon with a slotted spoon and set aside.
Leave about 2 tablespoons of bacon fat in the skillet.
3. Brown the Sausage
Add the sliced sausage to the bacon fat.
Cook for approximately 3–5 minutes, turning occasionally, until the sausage develops browned edges.
Remove the sausage and set it aside with the bacon.
4. Cook the Shrimp
Add the butter to the same skillet.
Season the shrimp with a little Cajun seasoning and black pepper.
Place the shrimp in a single layer.
Cook for approximately 1½–2 minutes per side, just until they turn pink and opaque.
Transfer the shrimp to a plate immediately.
Important:
Don’t fully cook the shrimp at this stage. They’ll be added back later, and overcooking can make them rubbery.
5. Sauté the Onion and Garlic
Add the sliced onion to the skillet.
If the pan looks dry, add a small drizzle of olive oil.
Cook for 3–4 minutes, until the onion begins to soften.
Add the sliced bell pepper if using.
Cook for another 2 minutes.
Add the minced garlic and cook for about 30 seconds, stirring constantly.
6. Add the Cabbage
Add the sliced cabbage to the skillet.
It may look like a lot initially, but it will quickly reduce as it cooks.
Season with:
- Smoked paprika
- Cajun seasoning
- Black pepper
- Onion powder
- Red pepper flakes
- Salt
Toss everything together.
7. Fry the Cabbage
Cook uncovered over medium heat for 10–15 minutes, stirring every few minutes.
Allow some of the cabbage to sit against the hot skillet so it develops golden, caramelized edges.
Cook until the cabbage reaches your preferred texture.
For tender cabbage, cook a little longer.
For slightly crisp cabbage, stop cooking while it still has some bite.
8. Add the Flavor
Drizzle in the Worcestershire sauce.
Add the lemon juice.
Stir well and taste.
Adjust the seasoning if necessary.
The lemon juice helps balance the richness of the bacon and sausage.
9. Return the Meat and Shrimp
Add the cooked sausage and bacon back to the skillet.
Gently fold them into the cabbage.
Finally, add the shrimp.
Cook everything together for 2–3 minutes, just until the shrimp are heated through.
Don’t cook the shrimp for too long.
10. Garnish and Serve
Turn off the heat.
Sprinkle with fresh chopped parsley.
Add an extra squeeze of lemon if desired.
Serve immediately while hot.
Dos and Don’ts
Do ✅
- Do pat the shrimp dry before cooking.
- Do cook the bacon until crisp.
- Do brown the sausage for extra flavor.
- Do cook the shrimp separately at first.
- Do allow the cabbage to caramelize slightly.
- Do add lemon juice at the end for freshness.
- Do taste before adding extra salt.
Don’t ❌
- Don’t overcrowd the skillet with shrimp.
- Don’t overcook the shrimp.
- Don’t boil or steam the cabbage excessively.
- Don’t add too much salt before tasting—the bacon and sausage are already salty.
- Don’t constantly stir the cabbage; letting it touch the hot pan helps it brown.
- Don’t add the shrimp at the beginning, or they can become tough.
Tips for the Best Fried Cabbage
Get Beautifully Caramelized Cabbage
Use a large skillet and cook the cabbage in batches if necessary. Too much cabbage packed into a small pan will release water and steam instead of frying.
Make It Spicier
Add extra Cajun seasoning, cayenne pepper, hot sauce, or sliced jalapeños.
Make It Creamier
For a creamy version, stir in 2–3 tablespoons of cream cheese or a splash of heavy cream during the final few minutes.
Add More Vegetables
You can also add:
- Bell peppers
- Mushrooms
- Carrots
- Zucchini
- Green onions
- Corn
Choose Your Sausage
Smoked sausage, kielbasa, Andouille sausage, or turkey sausage all work beautifully.
What to Serve With It
This dish is filling enough to serve on its own, but it’s also delicious with:
- Steamed white rice
- Cornbread
- Mashed potatoes
- Roasted potatoes
- Garlic bread
- Macaroni and cheese
- Green beans
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently in a skillet over medium-low heat until thoroughly hot.
Because shrimp can become rubbery when repeatedly reheated, warm only the portion you plan to eat.
Meta Description
Fried Cabbage with Shrimp, Sausage & Bacon is a delicious one-pan meal packed with smoky sausage, crispy bacon, juicy shrimp, caramelized cabbage, garlic, and Cajun seasoning.