FRIED CABBAGE WITH SHRIMP, SAUSAGE & BACON

Here’s a hearty and flavor-packed Southern-inspired recipe for Fried Cabbage with Shrimp, Sausage & Bacon — smoky, savory, and loaded with texture:

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Fried Cabbage with Shrimp, Sausage & Bacon

Ingredients

• 6 slices thick-cut bacon, chopped

• 12 oz (340 g) smoked sausage (such as andouille or kielbasa), sliced into ¼-inch rounds

• 1 lb (450 g) large shrimp, peeled and deveined

• 1 medium head green cabbage, cored and chopped (about 8 cups)

• 1 small onion, chopped

• 3 cloves garlic, minced

• 1 teaspoon paprika (smoked if available)

• ½ teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• ¼ teaspoon crushed red pepper flakes (optional)

• 1 tablespoon butter (optional, for extra richness)

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Instructions

1. Cook the bacon:

   • In a large deep skillet or Dutch oven, cook chopped bacon over medium heat until crisp.

   • Remove bacon pieces with a slotted spoon and set aside, leaving the rendered fat in the pan.

2. Brown the sausage:

   • Add sliced sausage to the skillet with the bacon fat. Cook for 3–4 minutes, stirring occasionally, until browned.

   • Remove sausage and set aside with the bacon.

3. Cook the shrimp:

   • Add the shrimp to the skillet. Season lightly with salt and pepper.

   • Sear for 1–2 minutes per side, until pink and opaque. Remove and set aside with the sausage and bacon.

4. Sauté the cabbage and aromatics:

   • Add the chopped onion to the skillet and cook for 2–3 minutes until soft.

   • Add minced garlic and cook 30 seconds more.

   • Add chopped cabbage, paprika, salt, pepper, and red pepper flakes. Toss well to coat in the pan drippings.

   • Cook uncovered for 10–12 minutes, stirring occasionally, until cabbage is tender and slightly caramelized.

5. Combine everything:

   • Return the bacon, sausage, and shrimp to the skillet. Stir to combine.

   • Add butter if you want extra richness. Cook for another 2–3 minutes to heat everything through.

6. Serve:

   • Taste and adjust seasoning. Serve hot as a main dish or hearty side.

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Tips

• Add a splash of chicken broth or apple cider vinegar while cooking the cabbage for extra flavor.

• Substitute turkey sausage or chicken sausage for a lighter version.

• Leftovers reheat well in a skillet — even better the next day.

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Would you like me to include a spicy Cajun-style version with a creamy sauce for serving over rice?