Instructions
Begin by cooking the chopped bacon in a large skillet over medium heat until it becomes crispy. Once done, remove the bacon and set it aside, leaving the rendered bacon fat in the skillet. This fat will infuse the dish with a rich, smoky flavor. Next, add the sliced sausage to the skillet and cook until it’s nicely browned, which should take about four to five minutes. Remove the sausage and set it aside with the bacon.
In the same skillet, add a bit of olive oil and the minced garlic. Sauté the garlic for a minute or two until it becomes fragrant, then add the shrimp. Cook the shrimp for two to three minutes, or until they turn pink and opaque. Remove the shrimp and set them aside with the other cooked ingredients.
Finally, add the chopped cabbage to the skillet. Season it with smoked paprika, salt, and pepper, and cook for eight to ten minutes, stirring occasionally. The cabbage should become tender but still retain a slight crunch.
Once the cabbage is cooked, return the bacon, sausage, and shrimp to the skillet. Toss everything together and cook for an additional two to three minutes to ensure all the flavors meld. Garnish with fresh parsley before serving.
How to Make
Making this Southern Fried Cabbage is a straightforward process that yields impressive results. Start by cooking the bacon until it’s crispy, then set it aside. The bacon fat left in the skillet will serve as the base for cooking the other ingredients, adding a layer of smoky flavor. Next, brown the sausage in the same skillet, allowing it to develop a rich, caramelized exterior.
After removing the sausage, sauté the garlic in olive oil until it’s fragrant, then cook the shrimp until they’re just done. The key here is to avoid overcooking the shrimp, as they’ll continue to cook slightly when added back to the skillet later.
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