⏱️ Prep Time: 15 minutes
⏱️ Cook Time: 25 minutes
🍽️ Servings: 4
🧂 Ingredients
- 6 slices bacon, chopped
- ½ lb smoked sausage, sliced (kielbasa or andouille work great)
- ½ lb large shrimp, peeled and deveined
- 1 medium head green cabbage, cored and chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp butter
- 1 tsp paprika
- ½ tsp crushed red pepper flakes (optional, for spice)
- Salt & black pepper, to taste
- Fresh parsley, chopped (for garnish)
🍳 Equipment Needed
- Large skillet or wok
- Sharp knife and cutting board
- Mixing spoon or spatula
🥓 Instructions
Step 1: Cook the Bacon
- Heat a large skillet over medium heat.
- Add chopped bacon and cook until crispy.
- Remove bacon with a slotted spoon and set aside, leaving the grease in the pan.
Step 2: Brown the Sausage
- Add sliced sausage to the same pan with bacon grease.
- Cook for 4–5 minutes until lightly browned.
- Remove sausage and set aside with the bacon.
Step 3: Sauté Onion & Garlic
- In the same pan, add butter.
- Sauté diced onion until translucent, about 3 minutes.
- Add garlic and cook another 30 seconds until fragrant.
Step 4: Add Cabbage
- Stir in chopped cabbage, paprika, red pepper flakes, salt, and black pepper.
- Cook uncovered for 10–12 minutes, stirring occasionally, until the cabbage is soft and slightly caramelized.
Step 5: Add Shrimp, Sausage & Bacon
- Add the shrimp to the pan and cook 2–3 minutes per side, until pink.
- Return the sausage and bacon to the skillet.
- Toss everything together and cook for 2–3 more minutes to combine flavors.
Step 6: Serve
- Garnish with fresh parsley.
- Serve hot straight from the skillet.
🥗 Nutrition Facts (per serving)
(Approximate values)
- Calories: 410
- Fat: 29g
- Carbohydrates: 7g
- Protein: 30g
- Fiber: 3g
- Net Carbs: 4g
💡 Tips & Variations
- Use turkey sausage or chicken sausage for a lighter version.
- Add a splash of apple cider vinegar for tangy flavor.
- For extra heat, mix in a pinch of Cajun seasoning.
- Leftovers reheat beautifully — perfect for meal prep!
