• 4servings
  • 40minutes
  • 163calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, B9, H, D
MineralsFluorine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 1 red onion

  2. 2 tablespoons olive oil

  3. 1/2 cup red wine vinegar

  4. 1/4 cup sugar

  5. 2 tablespoons horseradish

  6. 1/4 cup flat-leaf parsley

  7. 1/2 head red cabbage

  8. 1 carrot , peeled

  9. 1/2 bulb fennel

  10. 1/2 pound cooked and deveined shrimp , cut into 1/2-inch pieces

Instructions Jump to Ingredients ↑

  1. Cut red onion in half. With the cut side down, slice into 1/4-inch slices. Place onion into a small sauce pot with olive oil and 1/4 cup water . Simmer over low heat until just cooked, approximately 5 minutes. Add red wine vinegar and sugar until the sugar is dissolved. Cook for one minute and remove from heat. Add horseradish and parsley.

  2. Carefully remove enough outer leaves from the cabbage to create 8 cups. Each whole leaf should form 2 small cups. Cut away the thick inner stem. In food processor using the grating attachment, process the remaining cabbage, carrot and fennel bulb together. Transfer vegetables to a large salad bowl. Pour onion pickling liquid over the vegetables. Toss together until the vegetables are evenly coated. Add cooked shrimp. Let marinate for at least 20 minutes. Drain well in colander before placing into cups.

  3. Spoon 2 Tablespoons of filling into reserved cabbage cups. Place on serving platter garnished with fresh sprigs of cilantro .


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