Shrimp and Sausage Cabbage Bowl with Rice
Easy Homemade Shrimp and Sausage Cabbage Bowl with Rice — A Healthy, Comforting One‑Pot Meal
1️⃣ Introduction (Storytelling + Emotion)
My mom used to make a version of this on chilly Sunday afternoons, and the whole house smelled like paprika, garlic, and something cozy simmering on the stove. This Shrimp and Sausage Cabbage Bowl with Rice is that same kind of comfort — easy, hearty, and a little bit nostalgic. It’s perfect for a quick weeknight dinner, a relaxed Sunday family meal, or even a comforting dish for holidays when you want something homemade but simple to prepare.
3️⃣ 🧂 Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined (thawed if frozen)
- 12 oz (340 g) smoked sausage or andouille, sliced (see tips for gluten‑free options)
- 1/2 medium green cabbage, cored and thinly sliced (about 4–5 cups)
- 1 medium onion, thinly sliced
- 1 red bell pepper, chopped (or 1 cup mixed bell peppers)
- 1 medium carrot, thinly sliced or julienned
- 3 cloves garlic, minced
- 2 tbsp olive oil or butter (or 1 tbsp oil + 1 tbsp butter)
- 1 tsp smoked paprika (or regular paprika)
- 1/2 tsp cayenne or red pepper flakes (optional, to taste)
- 1 tsp dried oregano or Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1/2 cup low‑sodium chicken broth or water (use vegetable broth for vegetarian swap)
- 2 tbsp fresh lemon juice (about 1 lemon)
- Cooked white rice, brown rice, or cauliflower rice (for serving) — about 4 cups cooked rice
- Fresh parsley or green onions, chopped (for garnish)
- Lemon wedges and hot sauce (optional, for serving)
4️⃣ 👩🍳 Directions
Step 1: Prep everything first — slice the sausage, chop the cabbage and veggies, and have shrimp thawed and patted dry. This dish cooks quickly.
Step 2: Brown the sausage — Heat a large, heavy skillet or cast‑iron pan over medium heat. Add 1 tbsp oil and the sliced sausage. Cook 6–8 minutes until browned and a little crispy on the edges. Remove sausage and set aside, leaving rendered fat in the pan.
Step 3: Sauté the aromatics — Add remaining oil/butter to the pan. Add onion, bell pepper, and carrot. Cook 4–5 minutes until softened. Add garlic and cook 30–60 seconds until fragrant.
Step 4: Cook the cabbage — Add the sliced cabbage, smoked paprika, oregano, cayenne/red pepper flakes (if using), salt, and pepper. Toss to combine. Pour in 1/2 cup chicken broth or water, cover, and simmer 5–7 minutes until the cabbage is tender but still bright. Stir once or twice.
Step 5: Return sausage and add shrimp — Uncover, return the browned sausage to the pan. Nestle shrimp into the cabbage mixture. Cook 3–5 minutes more, stirring gently, until shrimp are pink, opaque, and just cooked through (internal temp ~120–125°F). Avoid overcooking.
Step 6: Finish and serve — Stir in lemon juice and taste for seasoning, adding more salt, pepper, or hot sauce as desired. Spoon the cabbage, shrimp, and sausage over warm rice or cauliflower rice. Garnish with parsley or green onions and extra lemon wedges. Enjoy!
Timing summary: prep 10–15 minutes, cook 20–25 minutes. Total about 30–40 minutes.
5️⃣ 💡 Tips & Variations
- Low‑carb / Keto: Serve over cauliflower rice or shredded sautéed cabbage instead of grains. Use a lower‑sugar sausage or reduce sausage quantity and add more shrimp.
- Gluten‑free: Choose a certified gluten‑free smoked sausage (some sausages contain fillers with gluten). Or use smoked tempeh for a plant‑based twist.
- Vegan swap: Replace shrimp with king oyster mushrooms or hearts of palm (for a “seafood” texture) and use smoked tofu or vegan sausage. Use vegetable broth instead of chicken broth.
- Lower sodium / heart‑healthy: Use low‑sodium broth, reduce added salt, and choose a leaner sausage or turkey sausage. Add more cabbage and bell pepper to bulk it up without added fat.
- Spicier: Add Cajun seasoning or extra cayenne; finish with a few dashes of Tabasco or hot sauce.
- Make it ahead: Store leftovers in airtight containers in the fridge for 3–4 days. Reheat gently on the stovetop with a splash of water or broth; avoid microwaving shrimp too long or it gets rubbery.
- Freezing: Shrimp can change texture after freezing — if you plan to freeze, freeze the cabbage and sausage separately from the rice, and add freshly cooked shrimp when reheating if possible.
- Serving ideas: Top with pickled red onions, sliced avocado, or a dollop of Greek yogurt for creaminess. Serve with crusty bread or a simple green salad.
7️⃣ 🩺 Health & Lifestyle Tie‑in (Optional)
This Shrimp and Sausage Cabbage Bowl with Rice is a balanced meal — shrimp provides lean, high‑quality protein and heart‑healthy omega‑3s, while cabbage adds fiber, vitamin C, and antioxidants. Choosing leaner or plant‑based sausage and controlling portions of rice can make it a smart choice for weight management and long‑term heart health. Eating homemade, nutrient‑dense meals more often isn’t just kinder to your body — it can help avoid preventable health costs down the road. Investing time in simple, healthy cooking is an easy step toward better well‑being and less stress at doctor visits later.
8️⃣ Conclusion
If you make this Shrimp and Sausage Cabbage Bowl with Rice, I’d love to hear how it turned out — drop a comment, share a photo, or tag me when you post. This dish warms the kitchen and the heart, and it’s one of those recipes that’s easy to tweak to your family’s tastes. Happy cooking — and enjoy every cozy bite! ❤️
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Shrimp and Sausage Cabbage Bowl with Rice
Ingredients
Method
- Prep everything first — slice the sausage, chop the cabbage and veggies, and have shrimp thawed and patted dry. This dish cooks quickly.
- Heat a large, heavy skillet or cast‑iron pan over medium heat. Add 1 tbsp oil and the sliced sausage. Cook for 6–8 minutes until browned and a little crispy on the edges. Remove sausage and set aside, leaving rendered fat in the pan.
- Add remaining oil/butter to the pan. Add onion, bell pepper, and carrot. Cook for 4–5 minutes until softened. Add garlic and cook for 30–60 seconds until fragrant.
- Add the sliced cabbage, smoked paprika, oregano, cayenne/red pepper flakes (if using), salt, and pepper. Toss to combine. Pour in 1/2 cup chicken broth or water, cover, and simmer for 5–7 minutes until the cabbage is tender but still bright. Stir once or twice.
- Uncover, return the browned sausage to the pan. Nestle shrimp into the cabbage mixture. Cook for 3–5 minutes more, stirring gently, until shrimp are pink, opaque, and just cooked through (internal temp ~120–125°F). Avoid overcooking.
- Stir in lemon juice and taste for seasoning, adding more salt, pepper, or hot sauce as desired. Spoon the cabbage, shrimp, and sausage over warm rice or cauliflower rice. Garnish with parsley or green onions and extra lemon wedges. Enjoy!
