Shrimp and Sausage Cabbage Bowl with Rice is a comforting, savory dish that brings together tender shrimp, smoky sausage, and gently simmered cabbage over warm rice. It is the kind of meal that feels honest and satisfying, perfect for busy evenings when you want bold flavor without complicated steps.

Short Description

A hearty one-pan shrimp and sausage cabbage bowl served over rice, rich in flavor, simple to prepare, and perfect for a filling homemade dinner.

Why You Will Love This Recipe

This recipe works because it balances textures and flavors beautifully. The shrimp stay juicy, the sausage adds depth, and the cabbage becomes tender without losing its character. Readers love it because it feels like real food: warm, rustic, and deeply satisfying without being heavy.

Kitchen Tools Needed

Large skillet or deep pan
Sharp knife
Cutting board
Wooden spoon or spatula
Measuring spoons
Rice cooker or saucepan for rice

Ingredients

1 lb large shrimp, peeled and deveined
12 oz smoked sausage, sliced
1/2 head green cabbage, chopped
1 small onion, sliced
1 red bell pepper, chopped
1 carrot, sliced
3 cloves garlic, minced
2 tablespoons olive oil or butter
1 teaspoon paprika
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
1/2 cup chicken broth or water
Cooked white rice, for serving

Step-by-Step Instructions

Heat a large skillet over medium heat. Add the sausage slices and cook until well browned on both sides. Remove from the pan and set aside.

In the same skillet, add olive oil or butter. Add the onion, bell pepper, cabbage, and carrots. Sauté for about 10 minutes until the vegetables soften and the cabbage begins to wilt.

Add the minced garlic and cook for one minute until fragrant.

Season with paprika, red pepper flakes if using, salt, and black pepper. Pour in the chicken broth and let the mixture simmer for 5 to 7 minutes until the cabbage is tender.

Return the sausage to the pan and add the shrimp. Cook for 3 to 5 minutes, stirring gently, until the shrimp turn pink and are fully cooked.

Serve hot over warm white rice.

Tips for Perfect Results

Do not overcook the shrimp, as they become rubbery very quickly.
Brown the sausage well to build deep flavor in the pan.
Slice vegetables evenly so they cook at the same pace.
If the pan gets dry, add a small splash of broth to keep everything tender.

Variations and Additions

Use brown rice or jasmine rice for a different texture.
Add mushrooms for extra depth and earthiness.
Swap smoked sausage for turkey sausage for a lighter version.
Finish with a squeeze of lemon juice for brightness.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a spoon of water or broth to keep the dish moist.

Nutritional Information (Approximate)

Calories: 420 kcal per serving
Protein: 28 g
Carbohydrates: 38 g
Fat: 18 g

Preparation Time

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Frequently Asked Questions

Can I use frozen shrimp?
Yes, thaw them completely and pat dry before cooking.

Can I make this ahead of time?
Yes, it reheats well and tastes even better the next day.

Is this recipe spicy?
It is mild, but you can increase or remove the red pepper flakes to suit your taste.

Final Advice

Cook this dish with patience, let the sausage build flavor first, and treat the shrimp gently at the end. Simple care is what turns everyday ingredients into a meal worth repeating.