Fried Cabbage with Sausage and Shrimp

It was a Monday night, I was still in my work clothes, the kids were hangry (yes, hungry and angry), and the fridge was doing that annoying buzz that reminds me it’s time for a deep clean. But among the leftover sausage links from Sunday’s brunch and the half head of cabbage from last week’s dumpling prep, I saw the start of something good. I added a few shrimp from the freezer stash, and just like that—Fried Cabbage with Sausage and Shrimp became our accidental weeknight hero.

This dish reminds me of the way my mom used to cook—no fuss, just whatever was in the fridge, fried up in a big wok until it made the kitchen smell like love. As a former pastry chef, I used to be obsessed with precision. But motherhood, and meals like this one, taught me that sometimes flavor comes from flexibility.

It’s smoky, savory, slightly sweet from the cabbage, and perfectly satisfying. And it takes one pan and about 30 minutes—aka just enough time for me to help with homework between flipping sausage slices.

Short Description

Fried Cabbage with Sausage and Shrimp is a one-pan Southern-style comfort dish made with tender cabbage, juicy smoked sausage, and seared shrimp—all seasoned to perfection for a cozy, flavorful meal that comes together fast.

Ingredients You’ll Need

For the Main Dish

• 1 small head of green cabbage, chopped into bite-sized pieces
• 12 oz smoked sausage (like Andouille or Kielbasa), sliced
• ½ lb raw shrimp, peeled and deveined (tail-on or off)
• ½ yellow onion, thinly sliced
• 3 garlic cloves, minced
• 2 tbsp olive oil or butter

For the Seasoning

• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper, to taste
• Optional: pinch of cayenne or red pepper flakes for heat

Optional or Substitutions

• No shrimp? Double the sausage or add chopped chicken.
• Use turkey sausage for a lighter version.
• Add bell peppers for color and crunch.

Step-by-Step Cooking Instructions

Step 1: Prep your ingredients
Chop the cabbage, slice the sausage, and pat shrimp dry with paper towels. Set everything within reach.

Step 2: Brown the sausage
In a large skillet or wok, heat 1 tablespoon oil over medium-high. Add sausage slices and cook 4–5 minutes until browned on both sides. Remove and set aside.

Step 3: Sear the shrimp
Add another tablespoon oil. Place shrimp in a single layer and cook 1–2 minutes per side until pink and lightly seared. Remove and set aside.

Step 4: Sauté aromatics
Lower heat to medium. Add onions and garlic to the pan and sauté until soft and golden, about 3 minutes.

Step 5: Cook the cabbage
Add chopped cabbage to the pan with a pinch of salt. Stir-fry for 5–7 minutes, until it wilts and starts to caramelize.

Step 6: Season and finish
Sprinkle in paprika, garlic powder, onion powder, and optional cayenne. Return sausage and shrimp to the pan. Toss everything together and cook another 2–3 minutes to blend flavors.

Pro Tip: If your cabbage releases too much liquid, increase heat and cook uncovered to reduce moisture.

Mistakes to Avoid & Solutions

1. Skipping the browning step – This reduces flavor depth; always brown sausage and shrimp separately to build richness.

2. Soggy cabbage – Caused by overcrowding or excess moisture; cook in batches and let steam escape before combining.

3. Overcooked shrimp – They turn rubbery fast; cook only until pink, then remove and reheat briefly at the end.

4. Uneven seasoning – Dumping in spices all at once can create bland or overpowering bites; season in stages and taste as you go.

5. Too much salt – Both sausage and shrimp can be salty; go easy on added salt and adjust at the end.

Serving Suggestions & Pairings

This dish is everything I crave on a chaotic night—flavorful, hearty, and packed with protein and veggies. The sausage adds a smoky richness, the shrimp brings sweetness, and the cabbage soaks up every last bit of seasoning.

Optional pairings:

• Steamed white or brown rice
• Warm cornbread
• Garlic mashed potatoes
• A splash of hot sauce on top

Variations and Customizations

Low-carb version
Skip the rice and serve with cauliflower mash or as-is in a bowl.

Spicy Cajun twist
Add 1 tbsp Cajun seasoning and a dash of hot sauce. Sauté with bell peppers for extra flavor.

Asian-style version
Use sesame oil, soy sauce, and sliced scallions. Swap shrimp for tofu and sausage for shiitake mushrooms.

Kid-friendly
Slice sausage smaller, go easy on the spices, and toss in a handful of sweet corn for fun color.

Nutrition Information (per serving, serves 4)

• Calories: ~370 kcal
• Protein: 27 g
• Carbohydrates: 10 g
• Fat: 24 g
• Fiber: 3 g
• Sugar: 5 g

Frequently Asked Questions (FAQs)

1. Can I use frozen shrimp?
Yes! Just thaw completely and pat dry before cooking.

2. Can I prep this ahead?
Absolutely. You can slice sausage, chop cabbage, and defrost shrimp earlier in the day.

3. How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.

4. Is this freezer-friendly?
The sausage and cabbage part freezes well. Add fresh-cooked shrimp when reheating.

5. Can I make it vegetarian?
Yes—use smoked tofu or tempeh in place of meat and adjust seasoning for depth.

Final Thoughts

Fried Cabbage with Sausage and Shrimp isn’t just a quick fix—it’s a dish that feels like home. It’s what I turn to when I want big flavor without big effort. It’s the kind of meal that makes the kitchen smell like you’ve been cooking for hours, even if you started just 30 minutes ago.

I love how flexible it is. I can tweak it depending on who’s coming for dinner or what’s in the fridge. It’s soulful, simple, and always hits the spot. If you give it a try, share your take in the comments—I’d be so happy to see how you make it yours.