Description: A flavorful and hearty one-pan dish combining the sweetness of cabbage, the richness of sausage and bacon, and the delicate taste of shrimp. This recipe is easy to make, customizable, and perfect for a quick weeknight dinner.
Ingredients:
- 1 small head of cabbage, chopped (about 6-8 cups)
- 1/2 lb shrimp, peeled and deveined (medium to large size recommended)
- 1/2 lb smoked sausage, sliced (kielbasa or andouille work well)
- 4 slices bacon, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and pepper to taste
- 2 tbsp olive oil or cooking oil (vegetable, canola, or avocado oil also work)
- Optional: 1 tbsp apple cider vinegar (adds a touch of tanginess)
- Optional: Fresh parsley, chopped (for garnish)
Preparation:
Ensure all ingredients are prepped before starting to cook. This means chopping the cabbage, onion, and bacon, mincing the garlic, slicing the sausage, and peeling and deveining the shrimp.
Step 1: Prepare the Bacon. In a large skillet (preferably cast iron or another heavy-bottomed skillet), place the chopped bacon. Cook over medium heat, stirring occasionally, until the bacon is crispy and has rendered its fat. This typically takes about 5-7 minutes. Remove the crispy bacon from the skillet with a slotted spoon and set it aside on a paper towel-lined plate to drain. Leave about 1-2 tablespoons of bacon fat in the skillet. If there’s significantly more fat, drain some off, as too much fat will make the dish greasy.
Step 2: Brown the Sausage. Add the sliced smoked sausage to the skillet with the remaining bacon fat. Cook over medium heat, turning occasionally, until the sausage is browned and slightly crispy on the edges. This should take about 5-7 minutes. Remove the sausage from the skillet and set it aside with the bacon.
Step 3: Sauté the Aromatics. Add the chopped onion to the skillet and cook in the rendered fat (add the olive oil if needed) over medium heat until softened and translucent. This usually takes about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
Step 4: Cook the Cabbage. Add the chopped cabbage to the skillet with the onion and garlic. Stir well to combine. Cook the cabbage over medium heat, stirring occasionally, until it begins to soften and wilt. This will take about 5-7 minutes. If the skillet seems dry, add a tablespoon of water or broth to help steam the cabbage.
Step 5: Season and Add Shrimp. Season the cabbage with paprika, cayenne pepper (if using), salt, and pepper. Stir well to ensure the cabbage is evenly seasoned. Add the peeled and deveined shrimp to the skillet. Cook for 2-3 minutes, or until the shrimp turns pink and opaque, stirring occasionally to ensure even cooking. Be careful not to overcook the shrimp, as they can become rubbery.
Step 6: Combine and Finish. Return the cooked bacon and sausage to the skillet. Stir everything together, ensuring all the ingredients are well combined and heated through. Cook for another 2-3 minutes, allowing the flavors to meld together.
Step 7: Adjust and Serve. Taste the dish and adjust the seasoning as needed. Add more salt, pepper, paprika, or cayenne pepper to your preference. If desired, stir in a tablespoon of apple cider vinegar for a touch of tanginess.
Why you will love this recipe
This fried cabbage with shrimp, sausage, and bacon is a delightful culinary experience because it offers a harmonious blend of flavors and textures in one pan. The sweetness of the cabbage complements the rich, savory smokiness of the sausage and bacon, while the shrimp adds a delicate, slightly sweet counterpoint. This combination creates a well-rounded and satisfying taste that appeals to a wide range of palates.
The recipe is also incredibly versatile and adaptable. You can easily customize it to your liking by adding different spices, vegetables, or proteins. For example, you could add bell peppers, carrots, or mushrooms for extra nutrients and flavor. You can also swap out the sausage for chicken or tofu for a leaner option.
Furthermore, it is a convenient one-pan meal, which means fewer dishes to wash and less time spent in the kitchen. It’s perfect for busy weeknights when you want a delicious, home-cooked meal without the hassle of complicated recipes.
Finally, this recipe is budget-friendly. Cabbage is an affordable vegetable, and the other ingredients can be easily sourced from your local grocery store. Overall, it’s a winning combination of taste, convenience, versatility, and affordability.
Serving Suggestions:
- Serve as a main course. This dish is hearty enough to be a complete meal on its own.
- Serve over rice or mashed potatoes. This helps to soak up the flavorful juices from the skillet.
- Serve with a side of cornbread or biscuits. These complement the savory flavors of the dish.
- Garnish with fresh parsley. This adds a pop of color and freshness to the dish.
- Add a dollop of sour cream or Greek yogurt. This adds a creamy tanginess that balances the richness of the dish.
- Serve with a side salad. A simple green salad provides a refreshing contrast to the hearty dish.
Tips:
- Don’t overcrowd the skillet. Cook the ingredients in batches if necessary to ensure they brown properly.
- Don’t overcook the shrimp. They should be pink and opaque, but still tender. Overcooked shrimp can be rubbery.
- Adjust the seasoning to your liking. Taste the dish and add more salt, pepper, paprika, or cayenne pepper as needed.
- Use a heavy-bottomed skillet. This helps to distribute the heat evenly and prevent the cabbage from burning.
- Add a splash of vinegar for extra flavor. A tablespoon of apple cider vinegar or white wine vinegar adds a touch of tanginess that brightens up the dish.
- Get creative with additions. Consider adding other vegetables like bell peppers, carrots, or mushrooms.
Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Nutritional Information: (Note: Nutritional information is approximate and can vary based on specific ingredients and portion sizes.)
- Calories: Approximately 350-450 per serving
- Protein: 25-35 grams per serving
- Sodium: 700-900 mg per serving
Conclusion
Fried Cabbage with Shrimp, Sausage & Bacon is a satisfying and flavorful dish that’s perfect for a quick and easy weeknight meal. With its combination of smoky, savory, and slightly sweet flavors, this recipe is sure to become a family favorite. Feel free to customize it with your favorite ingredients and adjust the seasonings to your liking. This versatile dish is a great way to use up leftover ingredients and create a delicious and nutritious meal. Enjoy!
Questions and Answers about this Recipe
- Can I use frozen shrimp in this recipe? Yes, you can use frozen shrimp. Be sure to thaw them completely before cooking. Pat them dry with a paper towel to remove excess moisture, which will help them brown better in the skillet.
- I don’t have smoked sausage. Can I use another type of sausage? Absolutely! While smoked sausage adds a distinct flavor, you can substitute it with other types of sausage such as Italian sausage, chorizo, or even chicken sausage. Adjust the cooking time as needed, as different types of sausage may cook at different rates.
- I’m not a fan of spicy food. Can I omit the cayenne pepper? Yes, you can definitely omit the cayenne pepper. The recipe will still be delicious without it. If you want a little bit of heat, you could try adding a pinch of red pepper flakes instead.
- Can I prepare this dish ahead of time? While it’s best served fresh, you can prepare some of the components ahead of time. For example, you can chop the cabbage, onion, and bacon, and slice the sausage in advance. Store them in separate containers in the refrigerator. When you’re ready to cook, simply follow the recipe as directed. Keep in mind that cooked shrimp can become rubbery if reheated, so it’s best to add them at the last minute.
- What’s the best way to store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave until heated through. Be careful not to overcook the shrimp when reheating.
