Ingredients
Method
Preparation
- Prep everything first — slice the sausage, chop the cabbage and veggies, and have shrimp thawed and patted dry. This dish cooks quickly.
Cooking
- 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!
Notes
For low-carb/keto, serve over cauliflower rice or shredded sautéed cabbage. Gluten-free options are available with choice of sausage. Store leftovers in airtight containers in the fridge for 3–4 days and freeze separately if needed.