Title: Caribbean vegetable stew
 Categories: Low fat, Vegetarian
      Yield: 1 Servings
 
      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.