This is the Best Fried Cabbage I’ve Ever Had

Ingredients

• 1 head Green Cabbage (core removed, diced into 1‑inch pieces)
• 12 oz Andouille Sausage (smoked, sliced into half‑moon pieces)
• 1 lb Jumbo Shrimp (peeled, deveined, tails left on)
• 1.5 lb Red Potatoes (quartered, par‑boiled until fork‑tender)
• 2 ears Corn on the Cob (cut into 2‑inch ribs, added to boiling water near end of par‑cook)
• 1 large Yellow Onion (diced)
• 3 cloves Garlic (minced)
• 1 Tbsp Avocado Oil (high smoke‑point oil for sautéing)
• 4 Tbsp Unsalted Butter (cut into small pieces, added off heat)
• 1 Lemon (zest and juice)
• 2 Tbsp Zatarain's Crab & Shrimp Boil Seasoning
• 1 tsp Chicken Bouillon Powder
• 1 Tbsp Worcestershire Sauce
• 1 tsp Paprika
• 1 tsp Cajun Seasoning
• 1 tsp Buttery Garlic Pepper Seasoning (or any garlic‑pepper blend)
• 0.75 cup Water or Chicken Broth (for sauce base)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep Vegetables

   Remove the core from the cabbage and dice it into 1‑inch pieces. Dice the onion, mince the garlic, and cut the corn kernels off the cob into 2‑inch ribs. Quarter the potatoes. Set everything aside.

   Time: PT15M

2. Par‑boil Potatoes and Corn

   Bring a pot of salted water to a boil. Add the quartered potatoes and cook 8‑10 minutes until just fork‑tender. Add the corn ribs during the last 3 minutes. Drain and set aside.

   Time: PT10M

   Temperature: Boiling

3. Slice Sausage and Prepare Shrimp

   Slice the Andouille sausage into half‑moon pieces about ½‑inch thick. Pat the shrimp dry with paper towels.

   Time: PT5M

4. Brown Sausage

   Heat the skillet over medium‑high heat. Add the sausage slices and cook, stirring occasionally, until browned and the fat has rendered, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

5. Sear Shrimp

   Push the sausage to one side (or remove to a plate). Add the shrimp to the rendered fat and sear for 1‑2 minutes per side, just until they turn pink and develop light color. Remove shrimp and set aside.

   Time: PT3M

   Temperature: Medium

6. Cook Cabbage

   Add the diced cabbage to the skillet with the sausage fat. Stir to coat, then cover with a lid and let steam for 6‑8 minutes, stirring once halfway, until the cabbage softens but still has bite.

   Time: PT8M

   Temperature: Medium

7. Make Seafood Boil Sauce

   In a separate saucepan, heat avocado oil over medium heat. Add the diced onion and sauté 3 minutes until translucent. Add minced garlic and cook 1 minute. Stir in lemon zest, lemon juice, Zatarain's seasoning, chicken bouillon, paprika, Cajun seasoning, buttery garlic pepper seasoning, and Worcestershire sauce. Pour in ¾‑1 cup water or broth, bring to a gentle boil, then reduce heat and turn off the burner. Slowly whisk in the butter pieces until the sauce is smooth and emulsified. Optional: swirl in a splash of cream for extra richness.

   Time: PT10M

   Temperature: Medium

8. Combine All Ingredients

   Return the browned sausage and seared shrimp to the skillet with the cabbage. Add the par‑boiled potatoes and corn. Pour the prepared sauce over everything, stir gently to coat, cover, and simmer on low heat for 10 minutes to let flavors meld.

   Time: PT10M

   Temperature: Low

9. Finish and Serve

   Remove the lid, give the dish one final stir, and taste for seasoning. Serve hot directly from the skillet, drizzling any remaining sauce over the top.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

5g

Ingredient Substitutions

• Instead of Green Cabbage: Savoy cabbage
• Instead of Andouille Sausage: Smoked kielbasa, Chorizo
• Instead of Jumbo Shrimp: Large peeled shrimp
• Instead of Red Potatoes: Yukon Gold potatoes
• Instead of Corn on the Cob: Frozen corn kernels
• Instead of Yellow Onion: White onion
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Avocado Oil: Canola oil, vegetable oil
• Instead of Unsalted Butter: Margarine
• Instead of Lemon: Lime zest and juice
• Instead of Zatarain's Crab & Shrimp Boil Seasoning: Old Bay seasoning (2 Tbsp)
• Instead of Chicken Bouillon Powder: Chicken stock concentrate
• Instead of Worcestershire Sauce: Soy sauce (1 tsp)
• Instead of Paprika: Smoked paprika
• Instead of Cajun Seasoning: Creole seasoning
• Instead of Buttery Garlic Pepper Seasoning: Garlic powder + black pepper
• Instead of Water or Chicken Broth: Vegetable broth

Equipment Needed

• Large Skillet or Cast‑Iron Pan
• Medium Saucepot
• Cutting Board
• Chef's Knife
• Spatula or Wooden Spoon
• Lid for Skillet
• Measuring Spoons
• Microplane or Zester (optional)
• Colander (optional)

Critical Steps — Do Not Skip

• Brown the Andouille sausage to render flavorful fat.
• Emulsify butter into the sauce without overheating.
• Do not overcook the shrimp; they finish cooking in the final simmer.
• Cover the cabbage to steam it properly and prevent burning.

Chef Tips from the Video

• Use a cast‑iron skillet for the best flavor development from the sausage fond.
• Fresh lemon zest makes a huge difference compared to bottled lemon flavor.
• Leave the shrimp tails on for visual appeal and extra flavor, but remove them if serving to kids.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended; texture of cabbage and potatoes changes.

Room temperature: Can sit at room temperature for up to 2 hours when served buffet style.

Make-Ahead Tips

• Prepare the sauce up to the point of adding butter; refrigerate and finish just before serving.
• Dice and par‑boil vegetables a few hours ahead; keep them covered in the fridge.

Frequently Asked Questions