Fried Young Cabbage Salad with Shrimps

Cut half of the young cabbage head in half and cut out tough pieces.

Slice the cabbage well, sprinkle with salt and 1 tbsp. vegetable oil.

Fry cabbage on a grill pan for 10-15 minutes. If half of the cabbage is large enough, you can fry it from both sides.

Pre-thaw 150 g of shrimp. You can use a little more shrimp to taste. Slightly heat the shrimp in a pan with 10 g of butter and a pinch of red pepper.

Finely chop 1-2 cloves of garlic - it will make the dish more fragrant. Dice half a tomato and combine with garlic. Grate the other half of the tomato. Chop 25 g of walnuts with a sharp knife.

I specifically used pitted olives, so I left them whole and did not cut them. If you still want without bones, then you can use them.

Place the fried cabbage sliced up on a serving plate. Place diced tomatoes on top of the cabbage. For juiciness, pour the tomato pulp, grated on a large grater. Add heated shrimp, sprinkle with a pinch of fennel seeds, add olives and nuts. Drizzle the cabbage with yogurt and add salt, ground black pepper or dried chili to taste.