Shrimp Stuffed Peppadews

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2 tablespoons extra-virgin olive oil, plus 1/4 cup extra-virgin olive oil

1/2 cup diced onions

2 tablespoons diced garlic

3/4 pounds shrimp, (21/25 count), cleaned and diced

2 tablespoons white wine

1 tablespoon lemon juice

1 tablespoon butter

2 tablespoons freshly chopped Italian parsley leaves

1 1/2 cups peppadews, mild (20 to 25 pieces)

3 tablespoons rice wine vinegar

2 tablespoons mirin or white wine

1 tablespoon soy sauce

3 tablespoons sliced green onions

2 cups napa cabbage