I was inspired to try a dish using red cabbage as the primary ingredient. Red cabbage is a low glycemic index food that is high in vitamin A and C. It also offers a good supply of iron and dietary fiber. This was very tasty!
1/2 head of red cabbage
1/2 white onion
2 cloves of garlic
4 small sweet peppers (mix)
3 handfuls of kale
1/4 cup of chicken broth
1/2 tbsp of oyster sauce
1/2 tbsp of olive oil
discretionary amount of seasonings (salt/pepper/garlic powder/paprika)
10 pre-cooked and cleaned shrimp
Slice and chop cabbage and set aside in a bowl. Slice and chop onion and peppers and set aside in a bowl. Chop garlic and add to a medium heated non-stick pan. Add olive oil and cabbage. Season lightly. Sauté for a few minutes then add chicken broth. Cover and cook until slightly tender for 5-7 minutes. Add kale and reduce heat to medium-low. Add onions and peppers. Season again and add oyster sauce. Cook until peppers are tender then remove from heat.
Remove tails from shrimp and add to non-stick skillet. Gently cook for about 3 minutes and serve with the sautéed veggies.