My parents-in-law gave me La Cucina Italiana magazine for my birthday, and this recipe jumped out at me immediately.  I did make a few adjustments: 1.  I made it into a single serving since I knew no one else in my family would eat it; and 2. no onions!

  • 4 ounces red cabbage
  • 1/2 teaspoon extra virgin olive oil
  • 1/4 cup red wine
  • 2.5 ounces shrimp
  • 1 tablespoon butter
  • 1 tablespoon finely chopped Italian parsley
  • 1 teaspoon minced garlic

Heat oil in pan.  Add cabbage and cook over medium heat for 2 to 3 minutes.  Add the wine and cook an additional 3 minutes.  Lower heat to low and simmer for 20 minutes, until cabbage is tender; season with salt to taste.

In a small skillet, melt the butter.  When melted, add parsley and mix well, set aside in a separate bowl.  Turn skillet back on high heat and cook shrimp for 1-2 minutes.  Arrange cabbage in middle of plate.  Place shrimp around cabbage and drizzle with parsley butter.

The best part of this recipe is not only is it simple, it looks pretty and the nutrition is amazing!  This serving is 276 calories, 15 fat, 10 carbs, 2 fiber and 16 grams of protein!

I've never braised red cabbage before and loved how the sweetness really came out in the end, yet still has a bit of a bite to it
I've never braised red cabbage before and loved how the sweetness really came out in the end, yet still has a bit of a bite to it
this would also make a lovely appetizer for a dinner party too
this would also make a lovely appetizer for a dinner party too
Can't wait to have this in my lunch tomorrow!
Can't wait to have this in my lunch tomorrow!

Thanks Christina for picking this week’s BSI ingredient!  Can’t wait to see what other people came up with!  Off to watch T.V. with Tony.  See you tomrorow!