Recipe#5782

Title: CARIBBEAN VEGETABLE STEW

SOAR

   2       c            Chopped onions
                        Vegetable broth or white
                        Wine for sauteeing
   3       c            Chopped cabbage
   1                    Fresh chile, minced (seeded
                        For a milder "hot") or 1/4
           ts           Cayenne
   1       tb           Grated fresh ginger root
   2       c            Water
   3       c            Diced sweet potatoes, cut
                        Into 1/2- to 3/4-inch cubes
                        Salt to taste
   2       c            Undrained fresh or canned
                        Tomatoes
   2       c            Fresh or frozen sliced okra
   3       tb           Fresh lime juice
   2       tb           Chopped fresh cilantro
                        Chopped peanuts (I omitted
                        These)
                        Sprigs of cilantro
                        (optional)
  In a nonreactive pot, saute the onions in the
  broth/wine on medium heat for 4 or 5 minutes.  Add the
  cabbage and the chile or cayenne and continue to
  saute, stirring often, until the onions are
  translucent, about 8 minutes. Add the grated ginger
  andthe water, cover the pot, and bring to a boil. Stir
  in the sweet potatoes, sprinkle with salt, and simmer
  for 5 or 6 minutes, until the potatoes are barely
  tender.  Add the tomatoes, okra, and lime juice.
  Simmer until all of the vegetables are tender, about
  15 minutes.  Stir in the cilantro and add more salt to
  taste. Sprinkle the stew with chopped peanuts.  Top
  with a few sprigs of cilantro, if you like.