Cowboy Cabbage

Pro tips

• Cook proteins in batches over medium-high heat to avoid crowding and ensure proper browning; remove and set aside before adding cabbage.
• Add the cabbage last and cook until just tender-crisp (about 5-7 minutes) to retain texture and nutrients.
• Taste before serving and adjust red pepper flakes to your heat preference; start with 1 tsp and add more if needed.
• Pre-cook the bacon until crispy, then crumble and add at the end to keep it crunchy rather than soggy.

Substitutions

• Sirloin steak → Ribeye, New York strip, or flank steak (similar cooking time)
• Smoked sausage → Andouille sausage or Italian sausage (adjust seasoning if mild)
• Large shrimp → Sea scallops or diced chicken breast (adjust cooking time)
• Green cabbage → Napa cabbage or purple cabbage (reduce cooking time slightly for Napa)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium heat to avoid overcooking the seafood.

Can I make Cowboy Cabbage ahead of time?

Yes, chop all vegetables and prep the meat the night before. Cook the full dish fresh for best texture, or store leftovers in an airtight container for up to 3 days and reheat gently in a skillet.

What cut of steak works best for Cowboy Cabbage?

Sirloin is ideal because it's tender when cubed and cooked quickly over high heat. Ribeye or New York strip work well too but are pricier.

Can I substitute the shrimp?

Yes. Chicken breast, scallops, or extra sausage work well. Adjust cooking time based on protein size—chicken needs slightly longer.

Is Cowboy Cabbage keto or low-carb?

Yes, it's naturally low-carb and keto-friendly. The cabbage is the main carb source at roughly 5g net carbs per serving.

How do I know when the steak is done?

Cube the steak into 1-inch pieces and cook over medium-high heat for 2-3 minutes per side for medium-rare. Don't overcrowd the pan; work in batches if needed.