Fried Cabbage with Seafood Trio

Byarlo Jack
Fried Cabbage with Seafood Trio

If you’re craving a dish that’s both hearty and full of coastal flavor, Fried Cabbage with Seafood Trio is the perfect blend of Southern comfort and ocean-fresh goodness. Tender cabbage is sautéed until golden and flavorful, then tossed with a trio of seafood; shrimp, crab, and scallops to create a dish that’s smoky, buttery, and absolutely irresistible.

Why You’ll Love This Recipe

There’s so much to love about this Fried Cabbage with Seafood Trio recipe. It combines the earthy sweetness of cabbage with the rich umami of seafood in a way that’s both comforting and sophisticated. The buttery, garlicky base coats every ingredient, while a touch of spice gives it a Cajun-inspired kick. Plus, it all comes together in under 40 minutes with just one pan to clean.

Time Taken

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes

Nutritional Information (Per Serving – Approximate)

  • Calories: 350 kcal
  • Protein: 28g
  • Fat: 18g
  • Carbohydrates: 15g
  • Fiber: 4g
  • Sugar: 7g

(Values may vary based on portion size and ingredients used.)

Ingredients

  • 1 medium head green cabbage, cored and thinly sliced
  • ½ pound large shrimp, peeled and deveined
  • ½ pound scallops, cleaned and patted dry
  • ½ cup lump crab meat (fresh or canned)
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon Cajun or Creole seasoning (optional for spice)
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 tablespoon lemon juice
  • Fresh parsley, chopped, for garnish

Instructions

  1. Prepare the cabbage: Core and thinly slice the cabbage. Set aside.
  2. Cook the seafood: In a large skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the shrimp and scallops, seasoning lightly with salt, pepper, and paprika. Cook for 2–3 minutes per side or until golden and just cooked through. Remove and set aside. Gently fold in crab meat and keep warm.
  3. Sauté the vegetables: In the same skillet, add the remaining butter and olive oil. Sauté the onion until translucent, then add the garlic and cook for 30 seconds.
  4. Add the cabbage: Toss the sliced cabbage into the skillet. Cook for 10–12 minutes, stirring occasionally, until tender and lightly caramelized. Season with Cajun seasoning, salt, and pepper.
  5. Combine everything: Return the cooked seafood to the pan. Toss gently to combine, drizzle with lemon juice, and adjust seasoning as needed.
  6. Serve: Garnish with chopped parsley and serve warm as a main dish or hearty side.

You Must Know

For the best flavor, avoid overcooking the seafood; shrimp and scallops cook quickly and should stay tender, not rubbery. Make sure to dry them well before cooking to achieve a nice sear. Let the cabbage caramelize slightly before stirring; that golden color adds depth and sweetness to the dish.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat with a small splash of butter or olive oil. Avoid microwaving, as it can make the seafood tough and cabbage soggy. This dish is best enjoyed fresh, but it reheats well for next-day lunches.

Ingredient Substitutions

  • Seafood Trio: Use any combination of your favorites clams, mussels, squid, or fish fillets also work beautifully.
  • Cabbage: Green cabbage is classic, but red cabbage or Napa cabbage adds a unique texture and color.
  • Butter: Substitute with ghee or a dairy-free alternative like olive oil or coconut oil.
  • Seasoning: For a milder flavor, skip the Cajun seasoning and use lemon pepper or simple garlic and herbs.

Serving Suggestions

Serve this dish as a main course with a side of jasmine rice, quinoa, or crusty bread to soak up the flavorful juices. It also pairs perfectly with roasted potatoes, grits, or a light salad. For a cozy meal, enjoy it with cornbread and a glass of chilled white wine or iced tea.

Cultural and Historical Context

This recipe draws inspiration from Southern and Coastal cuisine, where fried cabbage and seafood both hold deep culinary roots. The combination celebrates the Southern tradition of pan-fried vegetables and the coastal influence of fresh seafood. The Cajun-style seasoning ties it all together, offering a nod to Louisiana’s vibrant food culture, where spice, comfort, and flavor meet in harmony.

Seasonal Adaptations

  • Spring: Add asparagus or green peas for a lighter twist.
  • Summer: Include fresh corn kernels or cherry tomatoes for brightness.
  • Fall: Toss in a handful of diced apples or smoked sausage for warmth.
  • Winter: Add a dash of cream or serve over mashed potatoes for extra comfort.

Success Stories

Many home cooks have fallen in love with this recipe’s balance of flavor and texture. One reader said, “I made this for a family dinner, and even my picky kids loved it, the cabbage soaked up all that buttery seafood flavor!” Another shared, “This has become my go-to Friday night dish. It’s restaurant-worthy but surprisingly easy to make.”

Freezer Meal Conversion

While seafood is best cooked fresh, you can freeze the cooked cabbage base separately. Simply sauté the cabbage and onions, let it cool, and freeze for up to two months. When ready to serve, thaw, reheat, and add freshly cooked seafood for the best results.

Pro Tips

  • Pat the seafood dry before cooking to get a perfect sear.
  • Use a large skillet or wok to allow even cooking and caramelization.
  • Add a splash of white wine to the pan for extra flavor and aroma.
  • Finish with a squeeze of fresh lemon juice to brighten the dish.

Chef’s Special Tips

If you want to elevate the dish, deglaze the pan with a bit of seafood stock or dry white wine after sautéing the onions. Add a tablespoon of heavy cream or butter at the end for a silkier sauce. For a smoky edge, top with a sprinkle of crispy bacon or pancetta bits just before serving.

Final Thoughts

Fried Cabbage with Seafood Trio is a flavorful fusion of land and sea, combining rustic comfort with coastal elegance. It’s the kind of dish that feels like home cooking yet tastes like something you’d find in a seaside bistro. Whether served as a family dinner, a weekend indulgence, or a special gathering centerpiece, it’s guaranteed to impress and satisfy.

FAQs

Yes, you can use frozen seafood if that’s what you have on hand. Just make sure to thaw it completely and pat it dry before cooking. Excess water will prevent the seafood from searing properly and may make the dish watery.

The classic trio includes shrimp, scallops, and crab for a balance of flavor and texture. However, you can mix and match with other options like clams, calamari, mussels, or chunks of white fish such as cod or tilapia.

Absolutely. To add more heat, increase the amount of Cajun or Creole seasoning, or add crushed red pepper flakes or a dash of hot sauce. Adjust the spice level to your preference — mild, medium, or fiery.

The key is to cook the cabbage over medium-high heat and avoid overcrowding the pan. Let it caramelize before stirring, and don’t cover it while cooking. This helps it develop a nice, slightly crisp texture instead of steaming.

Green cabbage works perfectly because it holds its texture when fried and soaks up the flavors beautifully. Savoy cabbage also works well for a softer, more delicate texture.