Caribbean vegetable stew

I had some cabbage and sweet potatoes that were looking a little funky, and I came across a recipe that would use up both…so I figured it was God’s way of telling me to make this soup. I haven’t really found a Moosewood recipe that I didn’t like, but I was a little skeptical about this one. But it was a huge hit, especially with the baby – she ate it every day for three days!

Caribbean Vegetable Stew
Adapted from Moosewood Cooks at Home

Ingredients

1 large chopped onion
1 tbsp fat of choice (I used coconut oil)
1 small cabbage, cored and chopped
1/2 tsp cayenne pepper (a fresh jalapeno would be great here, but I didn’t have one on hand)
1 tbsp grated fresh ginger
2 cups broth
3 cups diced sweet potatoes
2 cups diced tomatoes with broth (I used canned, but use fresh if you have them)
2 cups cooked black beans (optional)
Juice of one lime + a teaspoon or so of lime zest
Handful of chopped fresh cilantro

Directions

Saute the onions in the oil about 4-5 minutes. Add the cabbage and pepper, saute about 8-10 more minutes. Add the ginger and stock, cover the pan, bring to a boil. Add the sweet potatoes and salt. Simmer until potatoes are barely tender. Add tomatoes, beans (if using), and lime juice. Simmer about 15 minutes more. Add cilantro and remove the pan from the heat.

*The original recipe calls for okra, but I didn’t have any (nor do I usually), but by all means, throw some in if you have it on hand!