If you’re anything like me, you love a good one-pan meal that doesn’t just fill your belly, but absolutely satisfies every craving — smoky, buttery, savory, and just a little bit spicy. That’s exactly what this Fried Cabbage with Shrimp and Sausage delivers. This hearty Southern-inspired dish brings together caramelized cabbage, seared sausage, and tender shrimp in a skillet full of bold flavors, and let me tell you — it’s one of those recipes you’ll want to keep in heavy rotation.

This recipe has a special place in my kitchen because it’s one of those “end of the week” meals I throw together when I have leftover cabbage in the fridge and a small pack of shrimp in the freezer. The kind of meal that started as a clean-out-the-fridge dinner but ended up a family favorite. It’s rustic, simple, and totally crave-worthy.

One of the best things about this dish? It all comes together in one skillet. Minimal cleanup, maximum flavor. It’s cozy comfort food without any fuss — just the way we like it.

Let’s get cooking!

Ingredients You’ll Need

1/2 lb shrimp, peeled and deveined
1/2 lb smoked sausage or andouille sausage, sliced
1/2 head of green cabbage, roughly chopped
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons butter
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional, for spice)
Salt and black pepper, to taste
1 tablespoon fresh parsley, chopped (for garnish)

STEP 1: Brown the Sausage

Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add in your sliced sausage. Let it cook for about 4 to 5 minutes, stirring occasionally, until it’s beautifully browned and slightly crispy around the edges. This step not only renders flavor into the pan but gives that irresistible texture to the sausage.

When it’s looking golden and smells amazing, go ahead and transfer the sausage to a plate and set it aside for later.

STEP 2: Cook the Shrimp

In that same skillet, go ahead and melt 1 tablespoon of butter over medium heat. Add the peeled and deveined shrimp — I like to season them lightly with salt, pepper, and a sprinkle of garlic powder before they hit the pan. Cook the shrimp for 2 to 3 minutes per side, just until they turn pink and opaque.

Be careful not to overcook them here — shrimp are quick little things and they’ll get rubbery if left too long. Once they’re cooked through, pull them out of the skillet and set them aside with the sausage.

STEP 3: Sauté the Aromatics

Now it’s time to build up those deep, savory flavors. Add the remaining tablespoon of butter to your skillet. Once it melts, toss in the diced onion and minced garlic. Sauté everything for about 2 minutes, just until the onion softens and the garlic becomes fragrant. This step lays the flavor foundation for the cabbage, and your kitchen is going to smell amazing right about now.

Alright, now that we’ve got the sausage browned, the shrimp cooked to perfection, and the aromatics sizzling away, it’s time to bring in the heart of the dish — that chopped green cabbage. This is where everything starts to come together, and you’ll see just how simple and satisfying this one-pan wonder really is.

Fried cabbage is one of those humble ingredients that doesn’t get nearly enough credit. When it’s cooked down in butter with a few spices and just the right amount of time in the skillet, it transforms into something rich, sweet, and just slightly caramelized. Paired with smoky sausage and juicy shrimp, it becomes the star of a dish that’s bursting with Southern flavor.

Let’s finish this skillet masterpiece.

STEP 4: Add the Cabbage and Seasonings

With your onions and garlic nicely softened in the pan, go ahead and add in the chopped cabbage. I usually go with about half a head of green cabbage, chopped into bite-sized pieces. It might seem like a lot at first, but trust me — cabbage cooks down quite a bit.

Now sprinkle in the smoked paprika, red pepper flakes (if you’re going for that little kick), a pinch of salt, and a good grind of black pepper. Stir everything well so the cabbage gets coated with all that buttery, seasoned goodness.

Let the cabbage cook for 8 to 10 minutes, stirring occasionally. You’re looking for tender cabbage with those beautiful browned edges that add so much flavor. Don’t rush this part — giving the cabbage time to caramelize slightly is key to building that rich, savory base.

STEP 5: Bring It All Together

Once your cabbage has cooked down and picked up some color, it’s time to reintroduce the sausage and shrimp. Toss them back into the skillet and gently stir everything together so the flavors meld. Let it all cook for another 2 to 3 minutes, just until the sausage is heated through and the shrimp are coated in all those buttery spices.

At this point, taste and adjust your seasoning. Sometimes I’ll add a tiny bit more salt or a dash of hot sauce if I’m in the mood for more heat.

Sprinkle over some freshly chopped parsley for a pop of color and freshness, and you’re ready to serve.

Serving Suggestions & Variations

This dish is hearty enough to serve on its own, but if you’re looking to stretch it or round it out, here are a few ideas:

Over Rice: Spoon it over a bowl of warm white or brown rice to soak up all those flavorful juices.
With Cornbread: A side of sweet cornbread is perfect for balancing the smoky, savory flavors.
Low-Carb Option: Keep it simple and enjoy as-is — it’s naturally low-carb and loaded with protein and veggies.

You can also get creative with add-ins. Sliced bell peppers are great for extra color and crunch, or try a splash of apple cider vinegar at the end for a bit of tang. Andouille sausage brings a spicy, Cajun flair, while regular smoked sausage keeps it classic and comforting.

You’ve followed the steps, smelled the smoky butter sizzling in the skillet, and maybe even snuck a bite or two while everything was coming together (I always do). But before we wrap things up, let’s answer some common questions that tend to pop up when it comes to making this flavorful one-pan meal.

Whether you’re wondering about substitutions, storage, or how to tweak the spice level, I’ve got you covered. Let’s dive into the FAQ!

Frequently Asked Questions

1. Can I use frozen shrimp for this recipe?
Yes, absolutely! Just make sure to fully thaw the shrimp before cooking. You can do this quickly by placing them in a colander under cold running water for a few minutes. Pat them dry before seasoning to help them sear properly.

2. What’s the best kind of sausage to use?
Both smoked sausage and andouille sausage work great. Smoked sausage gives you that deep, savory flavor, while andouille brings a little heat and Cajun flair. Choose based on your taste preference — or what you have on hand!

3. How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, you can use the microwave or warm it gently in a skillet over medium-low heat. A splash of water or broth can help bring back the moisture.

4. Can I make this dish ahead of time?
Yes! This dish actually tastes even better the next day after the flavors have had time to develop. Cook everything as directed, cool it completely, and store in the fridge. It’s a great meal prep option.

5. Is this dish spicy?
It can be, but that’s totally up to you. The red pepper flakes and andouille sausage bring heat, but if you prefer it milder, simply leave out the pepper flakes and use regular smoked sausage.

6. Can I make this dish dairy-free?
Sure thing. Just swap out the butter for your favorite plant-based alternative or use more olive oil. The flavor will be slightly different, but still delicious.

7. What else can I add to this recipe?
This dish is super flexible! Bell peppers, mushrooms, or even diced tomatoes can be great additions. If you want to stretch it further, you could also stir in cooked rice or serve it over grits for a real Southern twist.

Final Thoughts: A Comfort Food Favorite

This Fried Cabbage with Shrimp and Sausage is everything you want in a comfort food dish — bold flavors, simple ingredients, and all made in just one skillet. It’s perfect for busy weeknights when you want something hearty and satisfying without spending hours in the kitchen.

It also happens to be one of those meals that feels a little special, even though it comes together with everyday ingredients. Whether you’re feeding your family or just cooking for yourself, this dish brings big flavor with very little effort.

So the next time you’ve got a half-head of cabbage sitting in your fridge and a craving for something savory and Southern, give this recipe a try. And when you do, I’d love to hear how it turned out! Share your version in the comments, especially if you made any fun twists or added your own flare.

Happy cooking!

Fried Cabbage with Shrimp & Sausage