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.