Fried Cabbage with Shrimp and Sausage
This Southern fried cabbage recipe combines smoky sausage, juicy shrimp, and tender cabbage in one skillet for a quick, flavor-packed weeknight dinner.
A One Skillet Southern Classic
There is something deeply comforting about a big skillet of fried cabbage with sausage sizzling away on the stove. This version takes the classic Southern fried cabbage recipe and turns it up a notch by adding juicy shrimp and smoky sausage, so every bite delivers a little bit of surf, a little bit of turf, and a whole lot of flavor. If you grew up on kielbasa and cabbage or love anything in the sausage and shrimp recipes family, this dish is about to become a regular in your dinner rotation.
What makes this recipe so special is how the cabbage soaks up all those smoky, savory drippings from the beef bacon and smoked sausage while it wilts down in the skillet. Then the shrimp goes in right at the end, so it stays tender and never rubbery. It is a weeknight dinner that tastes like it took hours, but really comes together in about 40 minutes from start to finish.
Before we get cooking, the right tools and ingredients make a real difference here. A heavy bottomed skillet or Dutch oven distributes heat evenly so the cabbage cooks down without scorching, and good quality smoked sausage or kielbasa is really the backbone of the flavor in this dish. Fresh, properly deveined shrimp will also make the texture so much better than something previously frozen and thawed twice at the store.
Why This Cabbage and Sausage Combo Works
Southern fried cabbage has always been a humble, budget friendly dish, but pairing it with smoked sausage recipes and a handful of shrimp turns it into something special enough for a weekend dinner or a potluck centerpiece. The beef bacon adds a smoky, savory base layer, the sausage brings char and depth, and the shrimp adds a light, briny contrast that keeps the dish from feeling heavy.
- Beef bacon renders out flavorful fat that becomes the base for cooking everything else.
- Smoked sausage or kielbasa brings that classic smoky, slightly spicy backbone.
- Shrimp adds protein and a touch of sweetness that balances the richness.
- Cabbage wilts down into something tender, slightly caramelized, and full of flavor.
Chef's Tip: Do not rush the cabbage. Let it sit undisturbed for a minute or two at a time in the skillet so the edges get a little color instead of just steaming. That caramelization is where a lot of the flavor in good fried cabbage comes from.
Tips for the Best Fried Cabbage with Shrimp and Sausage
A few small things make a big difference in this recipe. First, cut your cabbage into similarly sized pieces so it cooks evenly. Second, season in layers: a little cajun seasoning on the shrimp, a little more in the cabbage, so every component is well seasoned rather than relying on one big dump of spice at the end.
If you like heat, red pepper flakes or an extra pinch of cajun seasoning will take this from mild and cozy to bold and spicy. This recipe is also easy to customize based on what you have on hand. Andouille sausage, smoked turkey sausage, or even chopped ham can stand in for the smoked sausage, and the dish will still taste like a proper cabbage and sausage skillet.
Ready to make it? Here is the full step-by-step recipe:
Fried Cabbage with Shrimp and Sausage
This Southern fried cabbage recipe combines smoky sausage, juicy shrimp, and tender cabbage in one skillet for a quick, flavor-packed weeknight dinner.
Ingredients
- 1 lb smoked sausage, kielbasa or beef smoked sausage, sliced into rounds
- 4 slices beef bacon, chopped
- 1 lb large shrimp, peeled and deveined, tails removed
- 1 head green cabbage, cored and roughly chopped
- 1 yellow onion, thinly sliced
- 1 bell pepper, sliced, any color
- 3 cloves garlic, minced
- 1/4 cup chicken broth, low sodium
- 1 tsp smoked paprika
- 1 1/2 tsp cajun seasoning, divided, plus more to taste
- 1/2 tsp red pepper flakes, optional, for heat
- 2 tbsp olive oil, divided
- 1 tsp salt and black pepper, to taste, each
- 2 green onions, sliced, for garnish
Instruction
Heat 1 tablespoon of olive oil in a large deep skillet or Dutch oven over medium heat. Add the beef bacon and cook until crisp, about 4 to 5 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pan.
Add the sliced smoked sausage to the same skillet and cook until browned and slightly crisp on the edges, about 5 minutes. Remove and set aside with the beef bacon.
Season the shrimp with half of the cajun seasoning. Add the remaining tablespoon of olive oil to the skillet if needed, then cook the shrimp over medium high heat for 1 to 2 minutes per side until just pink. Remove and set aside.
In the same skillet, add the onion and bell pepper. Saute for 3 to 4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
Add the chopped cabbage to the skillet in batches, tossing to coat in the drippings and letting it wilt down as you add more.
Pour in the chicken broth and sprinkle in the smoked paprika, remaining cajun seasoning, red pepper flakes, salt, and black pepper. Stir well, cover, and cook for 8 to 10 minutes, stirring occasionally, until the cabbage is tender but still has a slight bite.
Return the cooked sausage and beef bacon to the skillet and stir to combine. Cook uncovered for 2 more minutes to let the flavors meld.
Add the shrimp back in during the last minute of cooking, just to warm through.
Taste and adjust seasoning as needed. Garnish with sliced green onions and serve hot.
Equipment
- Large deep skillet or Dutch oven
- Sharp chef's knife
- Cutting board
- Slotted spoon
- Tongs
Notes
Serving Suggestions and Storage
This dish is hearty enough to serve on its own, but it is also fantastic spooned over a scoop of rice or alongside a wedge of cornbread to soak up the juices. It pairs beautifully with a simple side salad or some sliced tomatoes if you want to keep things light.
For storage, leftovers keep in the fridge for up to three days in a sealed container. When reheating, go low and slow in a skillet so the shrimp does not overcook and turn tough. This is not a great candidate for freezing, since both the cabbage and shrimp change texture once thawed, but it is easy enough to make in smaller batches if you want fresh leftovers throughout the week.
Whether you are craving classic Southern fried cabbage, looking for new smoked sausage recipes, or just want an easy way to combine shrimp and sausage in one skillet, this recipe checks every box. It is smoky, savory, a little spicy, and endlessly comforting, exactly the kind of dinner that disappears fast at the table.
