Description
A hearty, one-pan meal that balances the sweet crunch of fresh cabbage with the savory depth of smoked sausage and tender shrimp.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound smoked sausage (sliced into half-moons)
- 1 large head green cabbage (cored and sliced into strips)
- 4 cloves garlic (minced)
- 1 pound large shrimp (peeled and deveined)
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes
- Salt (to taste)
- freshly ground black pepper (to taste)
- 1 tablespoon apple cider vinegar
- 2 tablespoons fresh parsley (chopped)
Instructions
- Brown the sliced sausage in a large skillet over medium-high heat, then remove and set aside.
- Cook the cabbage in the rendered fat until tender-crisp and lightly browned.
- Add garlic and spices, stirring to combine and toast the aromatics.
- Return sausage to the pan, add shrimp, and cook until shrimp are opaque and pink.
- Finish with vinegar and parsley, then serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: main course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 3
- Sodium: 800
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 4
- Protein: 25
- Cholesterol: 150
Keywords: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain texture. Do not freeze.