2 unpeeled, med. tomatoes (3/4 lb.)
1 lb. med. shrimp, cooked, peeled, deveined
2 c. long grain rice, cooked
1 c. chopped apple, peeled
3/4 c. green pepper, chopped
1/2 c. sliced celery
1/4 c. green onions, chopped
1 tbsp. fresh parsley, chopped
3 tbsp. white wine vinegar
1 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
2 cloves garlic, minced
6 lg. red cabbage leaves
6 lemon wedges

Cut tomatoes in half and carefully squeeze each half over a small bowl to remove seeds. Pour juice through a wire mesh strainer into a small bowl, discarding seeds. Reserve 2 tablespoons juice, set aside. Chop tomatoes and set aside. Combine tomatoes, shrimp, rice, apple, green pepper, celery, green onions and parsley in a large bowl. Mix well. Combine reserved tomato juice, vinegar, olive oil, salt, pepper and garlic and stir with a wire whisk until blended. Pour over shrimp mixture and toss gently. Chill in refrigerator for at least 1 hour. To serve, place a red cabbage leaf on an individual serving dish and spoon the shrimp mixture into the leaf. Place a lemon wedge on each dish.