Ingredients
- 1 medium head of green cabbage, chopped
- 1 pound shrimp, peeled and deveined
- 8 ounces smoked sausage, sliced
- 6 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 teaspoon smoked paprika (optional)
- ½ teaspoon red pepper flakes (optional)
Instructions
- Cook the bacon:
In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside. Leave the bacon grease in the pan. - Sauté the sausage:
Add the sliced sausage to the pan and cook until browned on both sides, about 4–5 minutes. Remove and set aside with the bacon. - Cook the shrimp:
Add the shrimp to the same pan. Cook for 2–3 minutes per side, until pink and opaque. Remove and set aside. - Sauté the vegetables:
In the same pan, add butter and olive oil if needed. Add the diced onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds. - Add the cabbage:
Add the chopped cabbage to the pan. Season with salt, pepper, smoked paprika, and red pepper flakes if using. Stir well to coat the cabbage in the flavors. - Cook until tender:
Sauté the cabbage for about 10–12 minutes, stirring occasionally, until tender but still slightly crisp. - Combine everything:
Return the cooked bacon, sausage, and shrimp to the pan. Stir to combine and cook for another 2–3 minutes until heated through. - Serve:
Taste and adjust seasoning if needed. Serve hot and enjoy!
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