2 tablespoons vegetable oil
4 cups water
1 medium head cabbage, shredded
1 medium head cauliflower, stems removed
1 medium onion, chopped
1 large carrot, grated
1/2 cup mayonnaise
1 fresh lemon juice
1 teaspoon paprika
1/2 teaspoon paprika
1 (16 ounce) can marinated black or white shrimp, drained
2 teaspoons chopped fresh parsley
1 (8 ounce) package dried minced onion
2 teaspoons dried basil
In a large saucepan, boil oil, water and cabbage. Cover or wrap tightly. The mixture should thicken considerably. Bring to a boil.
When bubbly, add carrot and cauliflower; cook, stirring occasionally, about 5 minutes. Add onion and celery, stirring slightly. Bring to a boil. Reduce heat, and simmer about 10 minutes, or until vegetables are tender. Add bell pepper and thyme, stirring thoroughly. Add salt and pepper.
Stir in shrimp and parsley, and pinch in basil. Season with 2 teaspoons olive oil and salt and pepper.