Entree: United States – Southern United States – Southern Fried Cabbage with Shrimp and Smoked Sausage

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 medium head green cabbage, about 2 lb (900 g), cored and thinly sliced
- 1 lb (454 g) large shrimp (16–20), peeled and deveined
- 12 oz (340 g) smoked sausage (andouille or kielbasa), sliced 1/2-inch (1.25 cm) thick, approx. 12 oz (340 g) total
- 6 slices (6 oz / 170 g) bacon, chopped
- 1 large yellow onion, about 8 oz (225 g), sliced
- 3 cloves garlic, minced
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) apple cider vinegar
- 1 cup (240 ml) low-sodium chicken stock
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2 g) crushed red pepper flakes (adjust to taste)
- 1 tsp (6 g) kosher salt (adjust to taste)
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley (optional, for garnish)

Instructions

1. In a large heavy skillet over medium heat, add the chopped bacon and cook until fat renders and bacon is crisp, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving drippings in the pan.
2. Add the sliced smoked sausage to the hot skillet and brown on both sides, about 3–4 minutes per side. Remove and set aside with the bacon.
3. Add the vegetable oil if pan is dry. Add the sliced onion and cook until softened and beginning to brown, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
4. Increase heat to medium-high, add the sliced cabbage to the skillet, season with smoked paprika, crushed red pepper, salt, and black pepper. Toss to combine and cook, stirring occasionally, until cabbage softens and edges begin to brown, about 10–12 minutes.
5. Pour in the chicken stock and apple cider vinegar, scraping up any browned bits. Reduce heat to medium and cover the pan for 3–4 minutes to steam and tenderize the cabbage, then uncover and cook until liquid mostly evaporates.
6. Return the cooked bacon and sausage to the skillet and stir to combine. Push mixture to the sides and add the shrimp to the center; cook shrimp 2–3 minutes per side until pink and opaque.
7. Stir everything together, taste and adjust seasoning. Garnish with chopped parsley if using and serve hot.