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.