| 1 tbl olive oil | | 1 lrg onion, chopped | | (about 2 cups) | | 2 cup chopped cabbage | | 3 x cloves garlic, minced, up to 4 | | 18 oz canned sweet potatoes | | drained and chopped | | 14 12 oz canned tomato wedges, undrained | | OR diced tomatoes, undrained | | 1 1/2 cup tomato juice | | 3/4 cup apple juice | | 1 tsp grated fresh ginger root, up to 2 | | 1/4 tsp red pepper flakes, up to 1/2 | | 2 cup frozen cut green beans | | 1/3 cup natural peanut butter | | 6 cup cooked brown rice |
| | Heat the oil in a large skillet over medium-high heat. Add the onion ; cook, stirring, until tender, about 5 minutes. Mix in the cabbage and garlic ; cook, stirring, until the cabbage is tender-crisp, about 5 minutes. | | Stir in the sweet potatoes , tomatoes , tomato juice, apple juice, ginger , and red pepper flakes. Reduce the heat to medium-low; cover. Simmer until hot and bubbling, about 6 minutes. Stir in the green beans and simmer, uncovered, for 5 minutes. Stir in the peanut butter until well-blended and hot, about 1 minute. Serve the stew with crusty bread and a salad, or spoon it over rice or mashed potatoes. | | Serves 6. |
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