- 1 lb (454 g) medium shrimp (21–25), peeled and deveined - 14 oz (400 g) smoked sausage (country-style or kielbasa), sliced 1/2-inch (1.25 cm) thick, approx. 14 oz (400 g) total - 1 medium head green cabbage, about 2 lb (900 g), cored and chopped into bite-sized pieces - 4 slices (4 oz / 115 g) bacon, chopped - 1 medium yellow onion, about 8 oz (225 g), diced - 3 tbsp (45 ml) unsalted butter - 2 tbsp (30 ml) vegetable oil - 2 tbsp (30 ml) apple cider vinegar - 1 tsp (6 g) sugar (optional, balances vinegar) - 1 tsp (6 g) kosher salt (adjust to taste) - 1/2 tsp (2 g) black pepper - 1/2 tsp (2 g) red pepper flakes (optional) - Fresh parsley or chopped chives for garnish (optional)
1. In a large skillet over medium heat, cook the chopped bacon until crisp, about 6–8 minutes. Remove bacon with a slotted spoon and reserve the bacon fat in the pan. 2. Add the sliced smoked sausage to the hot skillet and brown both sides, about 3–4 minutes per side. Remove sausage and set aside with bacon. 3. To the same skillet with bacon fat, add 1 tbsp (15 ml) vegetable oil if needed and the diced onion. Sauté until translucent, about 5 minutes. Add the chopped cabbage, 1 tbsp (15 ml) butter, salt, pepper, and red pepper flakes; increase heat to medium-high and cook, stirring occasionally, until cabbage wilts and begins to brown, about 10 minutes. 4. Stir in apple cider vinegar and sugar (if using), then return the browned sausage and cooked bacon to the pan. Reduce heat to medium-low, cover for 2–3 minutes to meld flavors, then uncover and adjust seasoning. 5. In a separate skillet, heat remaining 1 tbsp (15 ml) vegetable oil and 1 tbsp (15 ml) butter over medium-high heat. Add the shrimp in a single layer and sear 2 minutes per side until pink and opaque. Season lightly with salt and pepper. 6. Serve the seared shrimp and sausage over a bed of the southern fried cabbage. Garnish with parsley or chives if desired.
Estimated per serving | Servings: 4
Generated: 2026-07-21T23:11:03Z
