Adapted from Moosewood Cooks at Home
2 large onions
2 T vegetable oil
1 head (minus core) cabbage
1/4 tsp cayenne
1 T grated fresh ginger root
2 c water
3 c diced sweet potatoes (2 large)
salt to taste
2 c canned tomatoes
1 bag frozen okra (2 cups)
2 T fresh lime juice
2 T chopped fresh cilantro
1 tsp nutmeg
sprigs of cilantro to garnish
In a soup pot, sautee the onions on medium heat for 4-5 minutes.
Add cabbage and cayenne, stirring until onions are translucent.
Add grated ginger and water, cover and bring to a boil.
Stir in sweet potatoes, sprinkle salt, and simmer for 5 minutes.
Add tomatoes, okra, and lime juice; simmer until all vegetables are tender, about 15 minutes.
Stir in cilantro; add more salt to taste.
Serve in bowls over rice and sprinkle with chopped peanuts and cilantro.