Skillet Cabbage with Seafood Medley

This mouthwatering fried cabbage with shrimp, sausage, and bacon combines smoky, savory flavors with tender seafood for a complete one-pan meal that's perfect for busy weeknights. The combination strikes a beautiful balance between hearty comfort food and light protein, making it a versatile dish your whole family will request again and again.

I first made this recipe when I needed to use up some cabbage from my garden and had various proteins in the fridge. What started as a kitchen cleanup mission turned into my husband's most requested weeknight meal. The way the cabbage soaks up all the flavors from the three proteins creates something truly special.

Ingredients

• Bacon slices chopped: The fat renders out creating the flavorful base for the entire dish. Use thick cut for more pronounced bacon flavor.
• Yellow onions chopped: These provide a sweet aromatic base. Look for firm onions with no soft spots for best flavor.
• Cabbage thinly sliced: The star vegetable. Choose a head that feels heavy for its size with crisp leaves.
• Shrimp deveined with tails removed: These cook quickly and absorb flavors beautifully. Fresh is best but frozen works well too.
• Kielbasa or smoked sausage: Adds smoky depth. Polish kielbasa gives the most authentic flavor profile.
• Olive oil: Helps seasonings adhere to the shrimp. A light olive oil works better than extra virgin here.
• Seafood seasoning: Old Bay is classic but any seafood blend works well. Adds complexity without overpowering.
• Smoked paprika: Creates depth and subtle smoky notes. Spanish smoked paprika offers the richest flavor.
• Black pepper freshly ground: Always use freshly ground for more pronounced flavor.
• Salt: Enhances all other flavors. Kosher salt allows for better control when seasoning.
• Oregano dried: Adds Mediterranean notes. Rub between your fingers before adding to release oils.
• Garlic minced: Provides essential aromatic foundation. Fresh cloves will give brighter flavor than pre minced.
• Crushed red pepper optional: Adds gentle heat that builds. Toast briefly in the pan to enhance flavor.
• Butter: Creates richness and helps caramelize the cabbage. Use unsalted to control salt levels.
• Apple cider vinegar: Brightens the dish with acidity. Look for unfiltered for most complex flavor.

Step-by-Step Instructions

Season the Shrimp:

Toss the shrimp thoroughly with olive oil and seafood seasoning in a bowl ensuring each piece is well coated. Allow to sit while preparing other ingredients so flavors can penetrate the shrimp.

Render the Bacon:

Cook the chopped bacon in a large skillet over medium heat until crisp around the edges but still slightly chewy approximately 5 to 7 minutes. Remove bacon with a slotted spoon but leave all that flavorful bacon grease in the pan as it will be the foundation for everything else.

Brown the Sausage:

Add the sliced kielbasa or smoked sausage to the hot bacon grease and cook until browned on both sides about 2 minutes per side. The goal is to develop caramelization on the edges which adds depth. Remove and reserve with the bacon.

Cook the Shrimp:

Place the seasoned shrimp in a single layer in the same skillet cook for approximately 2 minutes per side until they turn pink and curl into a C shape which indicates they are perfectly cooked. Be careful not to overcook as they will become tough. Remove and set aside with other proteins.

Sauté Aromatics:

Add one tablespoon of butter to the pan then add onions along with paprika oregano salt pepper and crushed red pepper if using. Cook for 5 to 6 minutes stirring occasionally until onions become translucent and begin to caramelize slightly. Add the minced garlic and cook for just 30 seconds until fragrant being careful not to burn it.

Prepare the Cabbage:

Add the remaining tablespoon of butter to the pan along with apple cider vinegar allowing them to melt together. Immediately add the sliced cabbage and toss thoroughly to coat with all the flavorful oils and seasonings in the pan.

Finish the Dish:

Cook the cabbage for about 12 minutes tossing occasionally until it becomes tender but still maintains some texture. You want it soft but not mushy. Return the bacon shrimp and sausage to the pan folding everything together gently to distribute the proteins evenly throughout the cabbage.

The addition of apple cider vinegar might seem small but it makes all the difference in this dish. I discovered this by accident when trying to deglaze the pan one evening and found it brightened all the flavors without tasting vinegary. Now I keep a bottle of good quality unfiltered apple cider vinegar specifically for this recipe.

Make It Your Own

This recipe is incredibly flexible and perfect for using what you have on hand. The cabbage serves as a wonderful canvas for whatever proteins you prefer. Consider trying andouille sausage for some Cajun flair or substitute chicken thighs for the shrimp if seafood isn't your preference. You can also add additional vegetables like bell peppers or carrots for extra color and nutrition. Just add firmer vegetables earlier in the cooking process with the onions.

Storage Tips

This dish keeps beautifully in the refrigerator for up to three days in an airtight container. The flavors actually continue to develop overnight making it even better the next day. When reheating use a skillet rather than a microwave to maintain the best texture especially for the shrimp. Add a small splash of chicken broth or water if it seems dry. I do not recommend freezing this dish as the cabbage and shrimp textures can become compromised when thawed.

Perfect Pairings

While this dish is a complete meal on its own try serving it with crusty bread for soaking up the flavorful juices or over rice if you want to stretch it further. For a lighter meal serve with a simple side salad dressed with lemon vinaigrette. If you want to enhance the Southern comfort food aspect cornbread makes an excellent accompaniment. For beverages a crisp white wine like Pinot Grigio or a light beer complements the flavors without overwhelming them.

This dish is sure to please your family and is perfect for a cozy meal any day of the week.

Recipe FAQs

→ Can I use pre-shredded cabbage for this dish?

Yes, pre-shredded cabbage works perfectly in this recipe and saves preparation time. Just be aware that pre-shredded cabbage sometimes has a slightly drier texture, so you might need to adjust cooking time by 1-2 minutes.

→ What can I substitute for kielbasa?

Any smoked sausage works well as a substitute for kielbasa. Andouille sausage adds a nice spicy kick, while chorizo provides a different flavor profile. Even sliced smoked turkey sausage makes a great lighter alternative.

→ How can I make this dish spicier?

To increase the heat, add more crushed red pepper flakes or include diced jalapeños with the onions. You can also use a spicier sausage like andouille or chorizo, or add a dash of hot sauce when serving.

→ Can I make this dish ahead of time?

Yes, this dish reheats well. Store in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to prevent drying, and warm gently in a skillet or microwave until heated through.

→ What's a good substitute for apple cider vinegar?

White wine vinegar or rice vinegar make excellent substitutes. In a pinch, fresh lemon juice provides a similar acidic brightness that helps balance the rich flavors in the dish.

→ What sides pair well with this cabbage and protein dish?

This one-pan meal is quite complete on its own, but it pairs beautifully with crusty bread for soaking up the juices. For a heartier meal, serve with steamed rice, mashed potatoes, or grits. A simple green salad also makes a refreshing counterpoint.