Easy Fried Cabbage with Shrimp, Sausage and Bacon Recipe

Growing up in a kitchen filled with the scent of sizzling garlic, smoked meats, and slow-cooked vegetables, fried cabbage dishes were a staple in our home. My grandmother, though proudly Italian, often explored hearty American recipes, especially during cozy Sunday dinners. One of my favorites was her take on Southern-style fried cabbage—simple, soulful, and delicious. This version, inspired by her love of big flavors, brings together juicy shrimp, smoky sausage, and crispy bacon in a skillet of perfectly fried cabbage. It’s rustic, filling, and so easy to make any time of year.

Why You’ll Love This Recipe

• It’s a one-skillet meal, saving you time on cleanup.
• The combo of shrimp, sausage, and bacon creates layers of savory, smoky flavor.
• Ready in under 45 minutes—perfect for busy weeknights or lazy weekends.
• Naturally low-carb and gluten-free.
• Easily adaptable to whatever you’ve got in your fridge!

Ingredients

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

For the Main Dish

• 1 medium head of green cabbage, chopped
• 8 oz large shrimp, peeled and deveined
• 6 oz smoked sausage, sliced (Andouille or Kielbasa works great)
• 4 slices thick-cut bacon
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp paprika (smoked or sweet)
• ½ tsp crushed red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 2 tbsp olive oil or bacon drippings
• Fresh parsley for garnish (optional)
• Lemon wedges for serving

Instructions

Step 1: Crisp the Bacon

• In a large skillet or Dutch oven over medium heat, add the bacon slices.
• Cook until crispy, turning occasionally. Remove and set aside on a paper towel-lined plate.
• Reserve 1–2 tablespoons of the bacon drippings in the skillet (or substitute with olive oil if preferred).

Step 2: Sauté the Sausage

• In the same skillet, add the sliced sausage.
• Cook until browned and edges are slightly crisp—about 5 minutes.
• Remove and set aside with the bacon.

Step 3: Cook the Shrimp

• Add shrimp to the skillet with a drizzle of olive oil if needed.
• Sear on each side until pink and opaque—about 2 minutes per side.
• Transfer shrimp to the plate with sausage and bacon.

Step 4: Sauté the Veggies

• Add the sliced onions and garlic to the skillet. Sauté until translucent and fragrant, about 3–4 minutes.
• Add chopped cabbage, paprika, red pepper flakes, salt, and pepper.
• Stir to coat evenly and cook until cabbage is tender and slightly browned—around 12–15 minutes, stirring occasionally.

Step 5: Bring It All Together

• Return the cooked shrimp, sausage, and crumbled bacon to the pan.
• Stir everything together and heat for another 2–3 minutes until warmed through.

Step 6: Serve

Serve hot with a sprinkle of fresh parsley and lemon wedges on the side.

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Chef Lily Tips

• Choose a firm cabbage; green cabbage works best for frying.
• Devein the shrimp properly to avoid a gritty texture.
• Swap Andouille sausage with chorizo for a spicier, smoky twist.
• Add a splash of apple cider vinegar at the end for a tangy contrast.

Flavor Variations

• Keto version: Add a pat of butter and skip the lemon.
• Vegetarian twist: Replace meats with mushrooms and smoked tofu.
• Spicy Southern flair: Toss in Cajun seasoning and extra pepper flakes.

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in a skillet over medium heat or microwave for 1–2 minutes.
• Freeze: Not recommended—cabbage texture may suffer.

What to Serve With Fried Cabbage

• Cornbread or biscuits for a Southern-style meal.
• A crisp green salad for freshness.
• Mashed potatoes or cauliflower mash to make it a hearty feast.

A Dish for All Seasons

This dish adapts beautifully to every season. In winter, it’s cozy and satisfying. In summer, swap in fresh garden cabbage and serve it with a crisp rosé or iced tea. For spring and fall, it’s a transitional favorite that brings warmth and flavor without feeling heavy.