4 tomatoes, diced
1 onion, diced
1 green bell pepper, diced
2 tablespoons olive oil
2 tablespoons cider vinegar
1 tablespoon honey
2 1/2 pounds ground jumbo shrimp
1 medium head cabbage, chopped
1 medium head cabbage, sliced
1 medium head cabbage, sliced
Thinly slice tomatoes and onion; peel and cut into thin slices.
In a large skillet over medium heat, heat oil to 375 degrees F (190 degrees C). Mix together vinegar, honey and mustard, then stir in shrimp and slowly cook for about 10 minutes, or until shrimp turn pink. Add stewed tomatoes, onion, green pepper and olive oil; heat for 2 minutes.
Add cabbage and remaining ingredients; cook, stirring, for about 4 minutes or until cabbage is lightly browned. Remove from heat; stir in shrimp and parsley. Spoon into 9x13 inch casserole dish and sprinkle with watermelon dressing.
Bake for 30 minutes in the preheated oven; serve.
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