colourful nights

13 01 2008

I purchased this purple cabbage in early October, and was told I could expect it to last about a month if I put it in the fridge. Well, I put it in the back of the fridge and promptly forgot about it. It looked perfectly good when I pulled it out today.

Along with the cabbage, I realized I should use some sweet potatoes before they went bad. So I adapted this recipe from Simple Suppers by the Moosewood Restaurant. The colours brightened our dark January evening and the soup filled our bellies.

Indonesian Sweet Potato & Cabbage Soup

1 Tbsp grated ginger
1/2 tsp cayenne
2 garlic cloves
1 Tbsp butter
1 medium onion
2 1/2 cups sweet potatoes, peeled and diced
2 1/2 cups chopped cabbage
4 cups vegetable broth
1 Tbsp tamari sauce
1/2 cup peanut butter
1 1/2 cups tomato sauce, or chopped tomatoes

Optional, any of the following:
mung bean sprouts, fresh cilantro, mint, basil, scallions

Using a pot, cook ginger, garlic and cayenne in butter for 1 minute. Add onions and cook 5 minutes. Stir in cabbage and sweet potatoes. Add broth. Cover and bring to a boil. Reduce heat and simmer 15 minutes. Add tamari sauce, peanut butter and tomato sauce, or tomatoes. Simmer 5 minutes. For some eye-catching colour, serve each bowl topped with something green – bean sprouts and fresh cilantro, scallions, mint, or basil.




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