Shrimp and Sausage Cabbage Bowl

 Shrimp and Sausage Cabbage Bowl — a quick, flavor-packed one-skillet meal with tender shrimp, smoky sausage, and caramelized cabbage. Ready in ~30 minutes and perfect for weeknight dinners.

Tools you’ll need

• Large heavy skillet or frying pan (10–12 inches)

• Knife and cutting board

• Measuring spoons

• Tongs or large spatula

• Mixing bowl (optional)

• Serving bowls or plates

Ingredients (serves 4)

• 1 lb (454 g) shrimp, peeled and deveined

• 1/2 lb (227 g) smoked sausage, sliced into 1/4-inch rounds

• 1 small head cabbage (about 1 lb / 454 g), cored and chopped or thinly sliced

• 1 small onion, thinly sliced (about 70 g)

• 2 cloves garlic, minced

• 1 tbsp olive oil

• 1 tsp smoked paprika

• 1/2 tsp cayenne pepper (optional — adjust to taste)

• Salt and freshly ground black pepper, to taste

• Fresh parsley, chopped for garnish

Step-by-step instructions

1. Prepare ingredients. Peel/devein shrimp, slice sausage, chop cabbage, slice onion, and mince garlic. Have spices measured and ready.

2. Brown the sausage (4–6 minutes). Heat the skillet over medium-high heat and add the olive oil. Add the sliced smoked sausage and cook, stirring occasionally, until browned and slightly crisp on the edges. Use tongs to transfer the sausage to a plate and leave rendered fat in the skillet.

3. Sauté onion and garlic (2–3 minutes). Reduce heat to medium. Add onion to the skillet and sauté until translucent, about 2 minutes. Add garlic and cook 30–45 seconds until fragrant — don’t let it burn.

4. Cook the cabbage (6–8 minutes). Add the chopped cabbage to the skillet. Stir to coat with oil and sausage fat, then season with a pinch of salt and black pepper. Cook, stirring occasionally, until cabbage is slightly tender but still has body (6–8 minutes). If the pan seems dry, add a tablespoon of water and cover briefly to steam for 1–2 minutes.

5. Add shrimp and spices (3–4 minutes). Push the cabbage toward the edges and place shrimp on top (or just add shrimp in). Sprinkle smoked paprika, cayenne (if using), salt, and pepper over the shrimp. Cook until shrimp are opaque and pink, about 2–3 minutes per side depending on size. Shrimp cook fast — stop as soon as they turn pink.

6. Combine and finish (2–3 minutes). Return browned sausage to the skillet and toss everything together. Cook for 2–3 more minutes to let flavors meld and to reheat the sausage.

7. Serve. Taste and adjust seasoning. Garnish with chopped fresh parsley and serve hot.

Timing

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: ~30 minutes

Tips for guaranteed success

• Don’t overcook shrimp. Remove from heat as soon as they’re pink and curled slightly — overcooked shrimp become rubbery.

• Use high heat to brown the sausage. That crisp, caramelized sausage edge adds texture and depth.

• Control cabbage texture. For softer cabbage, add 1–2 tablespoons water and cover the pan for 2 minutes. For crunchier cabbage, cook uncovered a shorter time.

• Deglaze if needed. If browned bits stick to the pan, splash 1–2 tablespoons of water, broth, or white wine and scrape up flavorful bits.

• Balance the seasoning. Smoked paprika gives warmth; if your sausage is very salty, season lightly at first and adjust at the end.

• Even cooking: Slice sausage uniformly so pieces brown evenly.

Variations & additions

• Make it spicy: Increase cayenne or add a few dashes of hot sauce or chopped fresh chili.

• Swap proteins: Substitute chicken thigh strips or chorizo for sausage; use scallops instead of shrimp for a different seafood twist.

• Add veggies: Bell peppers, sliced carrots, or green beans can be added with the cabbage for color and crunch.

• Make it low-sodium: Use a low-sodium smoked sausage or pre-cook sausage and rinse briefly to reduce sodium; add lemon juice for brightness instead of more salt.

• Grain bowl option: Serve over rice, quinoa, or cauliflower rice to stretch the recipe and make it heartier.

• Creamy finish: Stir in 2–3 tablespoons of crème fraîche or a splash of cream at the end for a richer sauce.

Storage & reheating

• Refrigerator: Store in an airtight container for up to 3–4 days. The cabbage will soften more over time.

• Freezing: Not ideal — shrimp texture changes noticeably after freezing/reheating. If you must freeze, separate the sausage and cabbage from shrimp, freeze only the sausage+cabbage for up to 2 months, and add freshly cooked shrimp when reheating.

• Reheating: Reheat gently in a skillet over medium-low heat with a splash of water or broth to prevent drying. Microwave on medium power in short intervals, stirring between, to avoid overcooking shrimp.

• Refresh after storage: Add a squeeze of lemon or a splash of olive oil when reheating to revive flavors.

Approximate nutrition (per serving)

Estimates are approximate and will vary by exact ingredients and portion sizes.

Based on the ingredient quantities above, for 4 servings each serving is roughly:

• Calories: ~360 kcal

• Protein: ~36 g

• Fat: ~18 g

• Carbohydrates: ~12 g

(Calculated from common nutrition databases for shrimp, smoked sausage, cabbage, onion, garlic, and 1 tbsp olive oil.)

Frequently Asked Questions (FAQ)

Q — Can I use frozen shrimp?
A — Yes. Thaw thoroughly and pat dry before cooking to avoid steaming; frozen shrimp release water that can dilute browning and flavor.

Q — My cabbage is browning too fast — what do I do?
A — Lower the heat and add a tablespoon of water; cover briefly to let it steam and soften without burning.

Q — Is this dish gluten-free?
A — The base ingredients are naturally gluten-free, but check the smoked sausage label — some contain fillers or gluten. Choose a labeled gluten-free sausage to be certain.

Q — Can I make this vegetarian?
A — Replace shrimp and sausage with hearty mushrooms, tofu cubes, or tempeh and increase spices/umami (soy sauce or miso) to compensate.

Q — How can I tell when the shrimp are done?
A — Done shrimp turn opaque, pink, and curl slightly into a loose “C” shape. If they curl tightly into an “O,” they’re likely overcooked.

Q — Can I prep ahead?
A — You can chop vegetables and slice sausage in advance (store separately). Cooked shrimp are best added fresh at the end; you can precook and refrigerate the sausage+cabbage mixture and reheat, adding freshly cooked shrimp when serving.

Final note

This Shrimp and Sausage Cabbage Bowl is a small miracle of simplicity: minimal hands-on time, big personality in every bite, and flexible enough to suit picky eaters or adventurous palates. Give it a whirl on a busy weeknight — and don’t be surprised if it becomes a regular. If you want, I can also adapt this into a printable recipe card or scale it for 2 or 6 servings.