Fried Cabbage with Seafood Mix (Print)
Crispy cabbage sautéed with smoked sausage, tender shrimp and bacon, seasoned with garlic and smoky spices in a buttery finish.
# Ingredients:
→ Proteins
01 -
5 slices bacon, chopped
02 -
10-12 medium shrimp, peeled, deveined, tails removed
03 -
1 link kielbasa or smoked sausage, cut into 1/2 cm slices
→ Produce
04 -
3 cups cabbage, thinly sliced
05 -
80 g yellow onions, finely chopped
06 -
3 cloves garlic, minced
→ Seasonings
07 -
1 tsp seafood seasoning
08 -
1/2 tsp smoked paprika
09 -
1/4 tsp freshly ground black pepper
10 -
1/4 tsp salt
11 -
1/2 tsp dried oregano
12 -
Pinch of crushed red pepper flakes (optional)
→ Fats & Liquids
13 -
1 tbsp extra virgin olive oil
14 -
2 tbsp unsalted butter, divided
15 -
1 tsp apple cider vinegar
# Directions:
01 -
In a small bowl, toss the shrimp with olive oil and seafood seasoning until evenly coated. Set aside to marinate briefly while preparing other ingredients.
02 -
Heat a large skillet over medium-high heat. Add the chopped bacon and cook until crispy, about 5-6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
03 -
Add the sliced kielbasa to the hot bacon fat and brown on each side, about 2-3 minutes per side. Once browned, remove to the plate with the bacon.
04 -
In the same skillet, add the seasoned shrimp in a single layer and cook until pink and forming a 'C' shape, approximately 3 minutes per side. Remove to the plate with bacon and sausage.
05 -
Add 1 tablespoon of butter to the skillet along with chopped onions, smoked paprika, oregano, salt, pepper, and crushed red pepper flakes if using. Sauté for 5-6 minutes until onions begin to soften and become translucent. Add minced garlic and cook for 30-60 seconds until fragrant.
06 -
Add the remaining tablespoon of butter and apple cider vinegar to the skillet, allowing them to incorporate. Add the sliced cabbage and toss well to coat with the seasoned fat and aromatics.
07 -
Cook the cabbage mixture for approximately 12 minutes, stirring occasionally, until cabbage is tender but still has some texture. Return the bacon, shrimp, and sausage to the skillet and stir to integrate and warm through. Serve immediately.
# Notes:
01 -
The dish combines smoky, savory elements with a touch of acidity from the vinegar, which helps balance the richness.
02 -
For best results, avoid overcooking the cabbage - it should retain some texture when served.