Fried Cabbage with Shrimp and Sausage
Smoky sausage, juicy shrimp, and tender fried cabbage come together in one skillet for a quick, Southern-inspired weeknight dinner bursting with flavor.
A One-Skillet Southern Favorite
There is something deeply comforting about a skillet full of fried cabbage with sausage and shrimp. It is smoky, a little spicy, a little sweet from the caramelized onions, and it comes together in one pan with minimal cleanup. If you grew up on Southern fried cabbage or kielbasa and cabbage, this recipe takes that same cozy foundation and adds plump, quick-seared shrimp for a heartier, more special dinner that still feels like a weeknight meal.
This is one of those sausage and shrimp recipes that manages to be both rustic and a little fancy at the same time. The cabbage soaks up all that smoked sausage flavor while staying tender crisp, and the shrimp adds a pop of sweetness that balances the savory, peppery notes of the Cajun seasoning.
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 does not scorch, and good smoked sausage is really the backbone of the whole dish, so it is worth seeking out a quality kielbasa or andouille from the butcher counter.
Why This Recipe Works
Fried cabbage recipes can sometimes turn out either too watery or too bland, but this version avoids both problems by browning the sausage first to build a flavorful fond, then using that same pan to sear the shrimp and soften the aromatics. Every step layers in more flavor before the cabbage even hits the pan.
- The sausage renders its smoky fat, which becomes the cooking base for everything else.
- A quick sear keeps the shrimp juicy instead of overcooked.
- Cooking the cabbage covered first, then uncovered, gives you tender texture without sogginess.
Chef's Tip: Do not overcrowd the shrimp in the pan. Searing them in a single layer for just a minute or two per side is the difference between plump, juicy shrimp and rubbery ones.
Ingredient Notes
This dish is flexible, which is part of why it has become such a popular combination of cabbage and sausage in Southern kitchens.
- Smoked sausage: Kielbasa is classic, but andouille brings extra heat if you want a spicier profile. This also works well as a beef bacon and fried cabbage variation if you swap in crisped beef bacon for part of the sausage.
- Shrimp: Use large or jumbo shrimp so they hold up to the quick sear. Fresh or thawed frozen shrimp both work fine.
- Cabbage: Green cabbage is traditional and gives the best texture, though savoy cabbage is a nice variation if you want something a little more delicate.
- Cajun seasoning: This ties the smoked sausage and shrimp together and gives the whole dish its signature warmth. Adjust the amount based on how spicy you like things.
Ready to make it? Here is the full step by step recipe:
Fried Cabbage with Shrimp and Sausage
Smoky sausage, juicy shrimp, and tender fried cabbage come together in one skillet for a quick, Southern-inspired weeknight dinner bursting with flavor.
Ingredients
- 12 oz smoked sausage, kielbasa or andouille, sliced into rounds
- 1 lb large shrimp, peeled and deveined, tails off
- 1 head green cabbage, cored and roughly chopped
- 1 yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 cloves garlic, minced
- 3 tbsp butter, divided
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 1/2 tsp cajun seasoning, divided, adjust to taste
- 1/4 cup chicken broth, or water
- 1/2 tsp black pepper, freshly cracked
- 1/2 tsp salt, to taste
- 2 green onions, sliced, for garnish
- 1 tsp hot sauce, optional, for serving
Instruction
Pat the shrimp dry and toss with 1/2 teaspoon Cajun seasoning. Set aside.
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the sliced sausage and cook for 4 to 5 minutes, stirring occasionally, until browned and slightly crisp on the edges. Remove sausage to a plate.
In the same skillet, melt 1 tablespoon of butter. Add the shrimp in a single layer and sear for 1 to 2 minutes per side until just pink and opaque. Remove shrimp to the plate with the sausage.
Add the remaining 2 tablespoons of butter to the skillet. Add the onion and bell pepper, cooking 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 butter and fat. Sprinkle in the smoked paprika, remaining Cajun seasoning, salt, and black pepper.
Pour in the chicken broth, cover, and cook for 8 to 10 minutes, stirring occasionally, until the cabbage is tender but still has a slight bite.
Uncover and cook for 2 to 3 more minutes to let excess liquid evaporate, stirring frequently.
Return the sausage and shrimp to the skillet and toss everything together. Cook for 1 to 2 minutes more, just until heated through.
Taste and adjust seasoning if needed. Garnish with sliced green onions and a dash of hot sauce, then serve hot.
Equipment
- Large deep skillet or Dutch oven
- Sharp chef's knife
- Cutting board
- Tongs
- Lid to fit skillet
Notes
Serving Suggestions
This fried cabbage with sausage and shrimp is hearty enough to serve on its own, but it also pairs beautifully with:
- A scoop of white rice or dirty rice to soak up the juices
- Warm cornbread on the side
- A simple green salad if you want to keep dinner lighter
It also makes a fantastic low-carb option served just as it is, since the cabbage itself acts like a satisfying, veggie-forward base.
Storage and Reheating
Leftovers keep well in the refrigerator for up to three days in an airtight container. When you are ready to reheat, warm everything gently in a skillet over medium heat rather than the microwave, since shrimp can turn tough if it gets blasted with high heat too quickly. A small splash of chicken broth or water helps loosen things back up and keeps the cabbage from drying out.
This recipe does not freeze particularly well because of the shrimp and the cabbage's texture, so it is best enjoyed fresh within a few days.
Final Thoughts
Whether you already love kielbasa and cabbage or you are new to combining smoked sausage recipes with shrimp, this dish is a wonderful way to turn a few simple ingredients into a deeply flavorful dinner. It comes together fast, uses just one pan, and delivers all the smoky, savory comfort of classic Southern fried cabbage with a little extra something special from the shrimp. Once you make it this way, it might just become a regular in your weekly dinner rotation.
