Hello friend! So, there’s this dish I’ve been making for years—Fried Cabbage with Shrimp Sausage. It all started one evening when I found myself staring at a lonely cabbage and some leftover shrimp sausage in the fridge. A spark of culinary genius (or desperation?) hit me, and voila! A family favorite was born. I mean, who knew cabbage could be so exciting, right? It’s now a staple in my kitchen, especially when I need something quick yet satisfying.
Why You’ll Love This
I make this when I want something that feels both hearty and light. My family goes crazy for this because it’s got that perfect balance of flavors. (And let’s be honest—it’s cabbage, so I feel pretty virtuous serving it.) Plus, you know those days when you want to wow everyone with minimal effort? This is your ticket. Just don’t tell them how easy it is; let them think you slaved over the stove!
What You’ll Need
- 1 medium cabbage, sliced (or shredded, if you’re in a hurry)
- 250g shrimp sausage, sliced (though any sausage you fancy will do)
- 2 tbsp olive oil (or butter, if you’re feeling indulgent)
- 1 onion, diced (my grandma swore by red onions for this)
- 3 cloves garlic, minced (because who doesn’t love garlic?)
- Salt and pepper to taste
- 1 tsp smoked paprika (optional, but it adds a lovely depth)
- Fresh parsley for garnish (or cilantro if you’re feeling adventurous)
How To Make It
Start by heating your olive oil in a large skillet over medium heat. Toss in the onions and garlic until they get all fragrant and lovely. Then, add the shrimp sausage and let it cook until it’s golden brown on the edges.
Now, throw in the cabbage. (This is where I usually sneak a taste—just to check the seasoning, of course.) Stir everything around, and don’t worry if it looks a bit strange at this stage—cabbage always does! Season with salt, pepper, and smoked paprika if using.
Sauté until the cabbage is tender but has a bit of crunch left. Finish with a sprinkle of whatever fresh herbs you fancy.
Real-Life Cooking Notes
Okay, so here’s the thing—I’ve learned the hard way that overcooking the cabbage makes it kinda blah. Keep an eye on it! Also, I once tried using kale instead of cabbage, and well, let’s just say it wasn’t a hit. But hey, you live and learn!
Fun Variations
Once, I added a splash of soy sauce, and it gave it a bit of an Asian twist—totally yummy. Another time, I threw in some leftover roasted potatoes (big hit with the kids).
Gear You Might Need
If you don’t have a large skillet, a wok works great. Or even a big ol’ pot. Improvise—it’s all about making it work!
Storing the Leftovers
This keeps well in the fridge for a couple of days, though honestly, in my house, it never lasts more than a day! If you do manage to save some, it tastes even better the next day—promise!
Serving Suggestions
We usually have this with some crusty bread (to mop up any juices) and a simple green salad. My kids love it with a sprinkle of Parmesan on top.
Pro Tips I’ve Learned the Hard Way
I once tried rushing the cabbage, cranking the heat way up. Big mistake—it ended up all sad and limp. Trust me, patience is key here!
FAQs From My Kitchen
Can I use regular sausage?
Absolutely! Whatever sausage you have on hand works. Just adjust the seasoning to your taste.
Can I make this vegetarian?
Sure thing! Swap out the sausage for some nice mushrooms or even tofu.
Is there a substitute for paprika?
I’d say turmeric could work in a pinch—it adds a different flavor but is still lovely.