components
1 tablespoon olive oil
1 large onion, chopped (approximately 2 cups)
2 cups chopped cabbage (to shop time, use packaged slaw blend)
3 to four cloves garlic, minced
1 18-ounce can candy potatoes, drained and chopped
1 14 half-ounce can tomato wedges or diced tomatoes, undrained
1 half of cups tomato juice
three/4 cup apple juice
1 to 2 teaspoons grated sparkling ginger root
1/four to half of teaspoon purple pepper flakes
2 cups frozen reduce green beans
1/three cup natural peanutbutter
directions
heal oil in a big skillet over medium-high warmness.
add onion; cook, stirring, until smooth, about five minutes.
mix in cabbage and garlic; prepare dinner, stirring, till cabbage is gentle-crisp, about five mins.
stir in sweet potatoes, tomatoes, tomato juice, apple juice, ginger, and red pepper flakes.
lessen warmth to medium-low; cowl.
simmer till warm and effervescent, approximately 6 mins.
stir in inexperienced beans and simmer, uncovered, for 5 mins.
stir in peanut butter till well mixed and hot, approximately 1 minute.
serve stew with crusty bread and a salad, or spoon it over rice or mashed potatoes.
comments
consistent with serving:
261 calories; 8g protein; 9g fats; 40g carbohydrates; zero cholesterol; 425mg sodium; 8g fiber.