This recipe is made in steps. Start with the onions as they take the longest to cook, 10 minutes.
In a large skillet over medium heat melt the butter until foam appears. Add the onions and cook slowly stirring frequently until obtaining a light golden and translucent onion. Add the sugar, mix well until the sugar is melted. Set aside and keep warm.
In the same skillet of the onion, add the butter and the cabbage. Stir a couple of times and add the lemon juice. Add the water and season with salt and pepper. When the cabbage is wilted and juice all absorbed, remove from the heat and keep warm.
Over medium heat, add the 2 tablespoons butter, the garlic and parsley. Once the butter is melted add the prawns and cook over high heat until all the prawns turn pink. Season with salt and pepper. Reduce the remaining sauce left in the pan. Set aside.
Spread a little butter over one side of the flour quesadilla. In a large cast iron skillet place the flour quesadilla, butter side down and golden for 30 seconds and turn to the other side and do the same. Place one quesadilla on each plate and start layering: Cabbage, caramelized onions, prawns and divides the remaining sauce left from the prawn equally over the 4 plates.