Picture this: a chilly evening, the sizzle of bacon filling your kitchen, and the irresistible aroma of smoky sausage and tender shrimp wafting through the air. This one-pan skillet dish is my go-to when I want a low-carb meal that feels indulgent without hours of prep. It’s a glorious mix of crispy bacon, seared smoked sausage, juicy shrimp, and perfectly wilted cabbage, all tied together with a savory, slightly tangy flavor profile. Whether you’re feeding a crowd or just craving comfort food, this dish delivers big time!

Ingredients (Serves 4-6)

6 thick-cut bacon strips, chopped into bite-sized pieces
1 (12-14 oz) smoked sausage, like kielbasa or andouille, sliced into rounds
1 lb large shrimp, peeled, deveined, and tails off (for easier eating!)
1 medium head of green cabbage, cored and shredded (about 6-8 cups)
1 medium yellow onion, finely diced
3 garlic cloves, minced (because garlic makes everything better)
2 tbsp unsalted butter or olive oil (for extra richness)
1 ½ tsp smoked paprika (adds that warm, smoky depth)
½ tsp garlic powder (optional, for extra umph)
Salt and freshly ground black pepper, to taste
2 tbsp apple cider vinegar (for a bright, tangy finish)
Optional: a pinch of red pepper flakes for a subtle kick
Fresh parsley, chopped, for garnish (because we eat with our eyes too!)

Step-by-Step Instructions

Crisp the Bacon: Grab a large, deep skillet (cast iron works like a dream here) and set it over medium heat. Toss in the chopped bacon and let it cook, stirring occasionally, until it’s golden and crispy, about 5-7 minutes. Use a slotted spoon to scoop the bacon onto a plate lined with paper towels, but don’t you dare toss that bacon grease—it’s liquid gold for flavor!
Sear the Sausage: In the same skillet, add the sliced smoked sausage to the bacon drippings. Let those rounds sizzle until they’re nicely browned on both sides, about 3-4 minutes. The caramelized edges are where the magic happens! Remove the sausage and set it aside with the bacon.
Cook the Shrimp: Now, add the shrimp to the skillet, spreading them out in a single layer. Cook for about 2-3 minutes, flipping halfway, until they turn pink and opaque. Be careful not to overcook them—they’ll be back in the pan later. Scoop them out and park them with the bacon and sausage.
Sauté the Veggies: If the skillet looks dry, add the butter or olive oil. Toss in the diced onion and sauté for 2-3 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds, just until fragrant (don’t let it burn!). Now, pile in the shredded cabbage—it might look like a lot, but it’ll wilt down. Stir well to coat it in the flavorful fat, then cover and cook for 8-10 minutes, stirring occasionally, until the cabbage is tender but still has a slight crunch.
Season and Combine: Sprinkle the smoked paprika, garlic powder (if using), salt, pepper, and red pepper flakes (if you like a little heat) over the cabbage. Pour in the apple cider vinegar and give everything a good stir to wake up the flavors. Return the bacon, sausage, and shrimp to the skillet. Gently toss everything together, letting the ingredients warm through and mingle for about 2-3 minutes.
Garnish and Serve: Turn off the heat, sprinkle with fresh parsley for a pop of color, and bring this beauty to the table straight from the skillet. Serve it hot, family-style, and watch it disappear!

Why This Dish is a Winner
This skillet meal is the ultimate weeknight hero. It’s low-carb, keto-friendly, and packed with protein, but more importantly, it’s a flavor explosion. The smoky bacon and sausage pair perfectly with the sweet, tender cabbage, while the shrimp add a touch of seaside decadence. The apple cider vinegar cuts through the richness, leaving you with a balanced, crave-worthy dish that’s as satisfying as it is simple. Plus, it’s all made in one pan, so cleanup is a breeze—more time to savor that second helping!

Serving Suggestions

Keep it Simple: Serve as is for a hearty main dish that needs no sidekick.
Add a Side: Pair with a small green salad or some mashed cauliflower for extra veggies.
Make it Fancy: Spoon it over a bed of creamy grits for a Southern-inspired twist.
Leftovers: Reheat the next day and stuff into a low-carb wrap or top with a fried egg for breakfast.

Pro Tips

Cabbage Prep: To save time, buy pre-shredded cabbage or use a food processor to chop it quickly.
Mix It Up: Swap shrimp for diced chicken or leave it out for a vegetarian version with mushrooms for meaty texture.
Spice It Up: Add a dash of hot sauce or Cajun seasoning if you’re feeling bold.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the shrimp.

A Personal Note
I stumbled on a version of this dish while experimenting with low-carb dinners, and it’s become a staple in my house. There’s something so comforting about the way the smoky, savory, and slightly tangy flavors come together. It’s like a warm hug in skillet form! I hope you love it as much as my family does.