Combining the sweetness of cabbage with the saltiness of bacon and the savory flavor of shrimp sausage is a great idea. Since “shrimp sausage” can vary (from a soft, Asian-style shrimp cake to a firmer, cured sausage), I’ll give you a few variations to get the perfect result.
Here is a general, delicious method, plus some tips for customization.
The Core Concept: Savory Braised Cabbage
This method ensures the cabbage is tender and flavorful, infused by the meats.
Ingredients:
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1 tbsp olive oil or butter
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4-6 strips of bacon, chopped into 1-inch pieces
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2 links of shrimp sausage (see notes below), sliced into rounds or half-moons
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1 head of green cabbage, cored and roughly chopped (or shredded)
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1 medium onion, sliced
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2-3 cloves garlic, minced
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Salt and black pepper, to taste
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A pinch of red pepper flakes (optional, for heat)
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1/4 cup chicken broth or water (optional, for braising)
Instructions:
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Render the Bacon: In a large, deep skillet or Dutch oven, cook the chopped bacon over medium heat until it’s crispy and the fat has rendered. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the fat in the pan.
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Brown the Sausage: Add the sliced shrimp sausage to the hot bacon fat. Cook for 2-3 minutes per side until nicely browned. Remove the sausage and set aside with the bacon.
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Sauté the Aromatics: Add the sliced onion to the pot. Cook in the remaining fat for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
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Cook the Cabbage: Add the chopped cabbage to the pot. It will seem like a mountain, but it will wilt down significantly. Season with salt, pepper, and red pepper flakes.
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Combine and Finish:
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For Tender-Crisp Cabbage: Stir-fry the cabbage for 5-7 minutes until it’s wilted but still has a bit of crunch. Return the bacon and sausage to the pan, toss to combine, and heat through.
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For Soft, Braised Cabbage: After adding the cabbage, pour in the chicken broth. Cover the pot, reduce the heat to low, and let it simmer for 15-20 minutes, stirring occasionally, until the cabbage is very tender. Then, stir in the reserved bacon and sausage and heat through.
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Choosing Your “Shrimp Sausage”
The type you use will change the dish’s final flavor and texture.
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Option A: Asian-Style Shrimp Sausage/Shrimp Balls
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What it is: Often found in the freezer section of Asian supermarkets. It has a bouncy, springy texture and a pure, sweet shrimp flavor. It’s usually fully cooked and just needs to be browned.
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Result: A lighter, cleaner-tasting dish. The bouncy texture of the sausage is a great contrast to the soft cabbage.
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Option B: Andouille or Smoked Sausage (Shrimp-Infused)
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What it is: Some specialty butchers or brands make a smoked sausage that includes shrimp or crawfish. It has a firm, snappy texture and a spicy, smoky flavor.
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Result: A dish with a deep, smoky, and spicy Cajun/Creole profile. This would be incredible with a sprinkle of Cajun seasoning added to the cabbage.
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Option C: Homemade or Fresh Shrimp Sausage
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What it is: A higher-end product made from fresh ground shrimp and pork, often found at farmers’ markets.
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Result: A very delicate, moist, and luxurious dish.
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Flavor Variations
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Cajun Style: Use andouille or smoked shrimp sausage. Add 1/2 tsp of smoked paprika and 1/2 tsp of Cajun seasoning to the onions. A splash of hot sauce at the end is perfect.
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Asian Style: Use Asian shrimp balls/sausage. Add 1 tbsp of grated ginger with the garlic. Finish with a drizzle of sesame oil and a sprinkle of chopped green onions.
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Add Some Sweetness: Core and chop a small apple and add it to the pan with the cabbage. The sweetness pairs beautifully with both the bacon and the shrimp.
This is a wonderfully flexible one-pot meal. Enjoy your cooking