Fried Cabbage with Shrimp and Smoked Sausage

Ingredients

• 1 cabbage (small, chopped)
• 1 lb shrimp (peeled and deveined)
• 1 lb smoked sausage (sliced)
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 2 tbsp olive oil
• salt (to taste)
• pepper (to taste)
• red pepper flakes (optional; to taste)

Steps

1. 1

   Heat the olive oil in a large skillet over medium heat.

2. 2

   Add the chopped onion and minced garlic. Sauté for about 3–5 minutes, until fragrant and translucent.

3. 3

   Add the sliced sausage and cook for about 5–7 minutes, until browned.

4. 4

   Add the chopped cabbage and stir. Cook for about 4–5 minutes, until it begins to soften and wilt.

5. 5

   Add the shrimp and cook for 3–4 minutes, until pink and opaque.

6. 6

   Season with salt, pepper, and red pepper flakes, if desired.

7. 7

   Cook for 5 more minutes, stirring occasionally so the flavors combine.

8. 8

   Serve hot in bowls. If desired, serve with cornbread or rice, or garnish with fresh parsley or cilantro.

Notes

The page mentions bacon in the title and description, but it does not appear in the ingredients or structured instructions, so it is not included. For the best flavor and texture, fresh shrimp are recommended; adjust the chili flakes to taste. Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat them in a skillet or microwave until hot. Coconut oil instead of olive oil, chicken sausage, kale instead of cabbage, and serving with cornbread or rice are also suggested.

Nutrition per serving

• main course
• dinner
• stir-fry
• gluten-free
• with seafood
• with meat