Savory Cabbage Seafood Skillet

This one-pan fried cabbage with shrimp, sausage, and bacon delivers a Southern-inspired comfort meal that combines savory meats with tender cabbage and succulent seafood. The dish transforms humble ingredients into a flavor explosion that's become my weeknight dinner hero when I need something satisfying without much fuss.

I first made this dish when cleaning out my refrigerator before a vacation, throwing together leftover cabbage and proteins. What started as a kitchen cleanup turned into a family favorite that my husband now requests at least twice a month.

• Bacon provides the flavorful fat foundation that seasons everything else in this dish. Look for thick-cut for best results.
• Yellow onions add sweetness as they cook down. Choose firm onions with tight skin.
• Cabbage is the star vegetable. Green cabbage works best as it holds its texture during cooking.
• Shrimp brings quick-cooking protein and delicate seafood flavor. Opt for medium-sized 16/20 count for best results.
• Kielbasa or smoked sausage adds hearty texture and smoky depth. Polish kielbasa provides authentic flavor.
• Olive oil helps season the shrimp and prevents sticking.
• Seafood seasoning like Old Bay creates perfect flavor on the shrimp.
• Smoked paprika contributes a subtle smokiness. Spanish varieties offer the most robust flavor.
• Black pepper adds gentle heat throughout the dish.
• Salt enhances all the flavors. Use kosher salt for better control.
• Oregano brings an herbal note that complements the proteins beautifully.
• Garlic provides aromatic depth. Fresh cloves yield the best flavor.
• Crushed red pepper adds optional heat that livens up the dish.
• Butter creates richness and helps caramelize the vegetables.
• Apple cider vinegar cuts through the richness with brightness. Use unfiltered for more flavor.

How To Make Fried Cabbage with Shrimp, Sausage and Bacon

Season the Shrimp

Toss shrimp with olive oil and seafood seasoning in a small bowl. The oil helps the seasoning adhere evenly to the shrimp. Set aside to allow flavors to penetrate while you prepare other ingredients.

Crisp the Bacon

Cook chopped bacon in a large skillet over medium heat until perfectly crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside on paper towels, keeping the rendered fat in the pan. This bacon grease becomes liquid gold that flavors every component.

Brown the Sausage

Add sliced kielbasa to the bacon fat and cook until browned on both sides, about 2-3 minutes per side. The sausage will develop a caramelized exterior in the bacon fat. Remove and set aside with the bacon.

Cook the Shrimp

Place seasoned shrimp in a single layer in the pan with the remaining fat. Cook approximately 3 minutes on the first side until pink, then flip and cook about 2 minutes more until they form a C shape. Properly cooked shrimp should be opaque throughout. Remove and reserve with other proteins.

Sauté Aromatics

Add 1 tablespoon butter to the pan along with chopped onions and dry seasonings. Cook 5-6 minutes until onions begin to soften and become translucent. The spices will bloom in the hot butter, releasing their essential oils. Add minced garlic during the last minute, cooking until fragrant but not browned.

Cook the Cabbage

Add remaining butter and apple cider vinegar to the pan, allowing butter to melt completely. Immediately add cabbage strips and toss well to coat with seasoned fat. The vinegar will help tenderize the cabbage while adding brightness to balance the rich proteins.

Combine and Finish

Cook cabbage for approximately 12 minutes, stirring occasionally, until tender but still slightly crisp. Return bacon, sausage, and shrimp to the pan and toss gently to incorporate and reheat, about 2 minutes. The proteins will warm through while picking up the flavors from the cabbage mixture.

The smoked paprika is truly the secret weapon in this recipe. I discovered its transformative power years ago when my grandmother added it to her cabbage dishes. The subtle smokiness it imparts makes even simple vegetables taste like they've been cooking all day, creating that unmistakable homemade flavor that keeps my family coming back for seconds.

Perfect Pairings

This hearty dish stands beautifully on its own, but for a complete meal, serve it alongside buttery cornbread or crusty French bread to soak up the flavorful juices. The slight sweetness of cornbread particularly complements the savory notes in the dish. If you want to stretch the meal further, a simple side of white rice makes an excellent base that soaks up all the delicious flavors.

Ingredient Substitutions

This recipe welcomes adaptation based on what you have available. Turkey bacon works well for a lighter option, though you may need to add a tablespoon of oil since it produces less fat. For a pescatarian version, omit the bacon and sausage and double the shrimp, adding a teaspoon of smoked paprika to compensate for the lost bacon flavor. Red cabbage can replace green for a more colorful presentation, though it will yield a slightly sweeter result. For a spicier version, increase the crushed red pepper or add a diced jalapeño with the onions.

Storage and Reheating

The flavors in this dish actually improve overnight as they meld together in the refrigerator. Store leftovers in an airtight container for up to 3 days. When reheating, add a tablespoon of water to the skillet to create steam that will prevent the cabbage from drying out. Reheat gently over medium-low heat until just warmed through to prevent the shrimp from becoming rubbery. This dish does not freeze well as the cabbage and seafood textures suffer, so plan to enjoy it fresh or within a few days.

Recipe FAQs

→ Can I substitute the protein in this dish?

Yes! This versatile dish works well with chicken, ham, or even tofu instead of shrimp. You can also use any smoked sausage variety you prefer, such as andouille for extra spice or chicken sausage for a lighter option.

→ What sides pair well with this cabbage dish?

This is essentially a complete meal, but it pairs wonderfully with cornbread, crusty bread for sopping up juices, or a simple side salad. For a heartier meal, serve with steamed rice or mashed potatoes.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to prevent drying out. The flavors often deepen overnight!

→ Can I make this dish spicier?

Absolutely! Increase the crushed red pepper flakes or add hot sauce to taste. You could also use andouille sausage instead of kielbasa for a spicier flavor profile.

→ What type of cabbage works best?

Green cabbage is traditional and holds up well to the cooking process. However, you could also use savoy cabbage for a more delicate texture, or even mix in some purple cabbage for color variation.

→ Is this dish keto or low-carb friendly?

Yes! This dish is naturally low in carbohydrates and fits well into keto, paleo, or low-carb diets. Cabbage is a low-carb vegetable, and the proteins and fats make it satisfying without added starches.