2 medium potatoes, peeled and quartered
1 large onion, finely diced
1 large green bell pepper, finely chopped
1 medium small alligator shrimp, peeled and deveined
1 medium medium carrot
1 medium onion bulb, halved
1 medium sprigs fresh rosemary, finely chopped
2 tablespoons fresh lemon juice
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10 minutes. Drain, cool and cut into cubed portions; pack into ramekin or deep dish casserole dish. Cover, place in bowl or large plastic bag; refrigerate 5 to 10 minutes.
In a large skillet over medium-high heat, heat oil and add acid-free, mild cooking wine. Stir together potatoes and onion and saute until golden brown. Drain the contents of the bag but discard the liquid which has melted. In another large skillet, heat oil over medium heat. Add sausage and sausage water to skillet and simmer for 2 minutes.
Meanwhile, in a small bowl, combine both onion and green bell pepper and set aside for about 5 minutes. Combine onion and carrot and toss with 2 cups cabbage and 1 cup onion juice. Mix with a spoon; spoon mixture into onion ramekin.
Now add most of the green pepper and proceed to coat.
Spoon tomato paste, lemon juice and cornstarch mixture mixture over the cabbage/potatoes and drizzle over the stuffing layer. Press Mexican-style seasoning spread over stuffing to keep it from sticking while baking. Bake in the preheated oven 10 to 15 minutes, or slightly longer with a wooden spoon, until the stuffing is browned and well cooked.