Caribbean Vegetable Stew

from Vegetarian Resource Center - Boston, USA

2 cups chopped onions
vegetable broth for sauteeing
3 cups chopped cabbage
1 fresh chile, minced (seeded for a milder "hot")
or 1/4 tsp. cayenne
1 tablespoon grated fresh ginger root
2 cups water
3 cups diced sweet potatoes, cut into 1/2- to 3/4-inch cubes
salt to taste
2 cups undrained fresh or canned tomatoes
2 cups sliced okra
3 tbls. fresh lime juice (or kalamansi)
2 tbls. chopped fresh cilantro
chopped peanuts (optional)
sprigs of cilantro (optional)

In a nonreactive pot, saute the onions in the broth 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 and the 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.