Fried Cabbage with Shrimp & Beef Sausage
Ingredients:
1 small head of cabbage, chopped into bite-sized pieces
½ lb shrimp, peeled and deveined
½ lb smoked beef sausage, sliced into rounds or half-moons
2 cloves garlic, minced
2 tablespoons olive oil
½ teaspoon smoked paprika
Salt and pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Directions:
Step 1: Prepare the Ingredients
Chop the cabbage into bite-sized pieces and set aside.
Peel and devein the shrimp if not already prepared, and pat them dry with paper towels to ensure they sear properly.
Slice the smoked beef sausage into rounds or half-moons, depending on your preference.
Step 2: Cook the Sausage
Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium heat.
Add the sliced beef sausage and cook for 4–5 minutes, stirring occasionally, until lightly browned and crispy.
Remove the sausage from the pan and set aside.
Step 3: Sauté the Cabbage
In the same pan, add the remaining 1 tablespoon of olive oil.
Add the chopped cabbage and cook for 8–10 minutes, stirring occasionally, until the cabbage softens and begins to caramelize at the edges.
Stir in the minced garlic and smoked paprika, cooking for an additional 1–2 minutes until fragrant.
Step 4: Add the Shrimp
Push the cabbage to one side of the pan and add the shrimp to the empty side. Season the shrimp with a pinch of salt and pepper.
Cook the shrimp for 2–3 minutes per side, until they turn pink and opaque. Avoid overcooking to maintain tenderness.
Step 5: Combine Everything
Return the cooked beef sausage to the pan and gently stir everything together.
Ensure the cabbage, shrimp, and sausage are evenly mixed and coated with seasoning.
Taste and adjust seasoning as needed.
Step 6: Garnish and Serve
Remove from heat and transfer to a serving dish.
Garnish with fresh parsley if desired for added color and freshness.
Serve hot as a main dish or alongside crusty bread, rice, or mashed potatoes.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: Approximately 340 per serving | Servings: 4