• 1 tablespoon olive oil
• 1 large onion, chopped (about 2 cups)
• 2 cups chopped cabbage (to save time, use packaged slaw mix)
• 3 to 4 cloves garlic, minced
• 1 18-ounce can sweet potatoes, drained and chopped
• 1 14 1/2-ounce can tomato wedges or diced tomatoes, undrained
• 1 1/2 cups tomato juice
• 3/4 cup apple juice
• 1 to 2 teaspoons grated fresh ginger root
• 1/4 to 1/2 teaspoon red pepper flakes
• 2 cups frozen cut green beans
• 1/3 cup natural peanutbutter

Directions

1. Heal oil in a large skillet over medium-high heat.
2. Add onion; Cook, stirring, until tender, about 5 minutes.
3. Mix in cabbage and garlic; Cook, stirring, until cabbage is tender-crisp, about 5 minutes.
4. Stir in sweet potatoes, tomatoes, tomato juice, apple juice, ginger, and red pepper flakes.
5. Reduce heat to medium-low; Cover.
6. Simmer until hot and bubbling, about 6 minutes.
7. Stir in green beans and simmer, uncovered, for 5 minutes.
8. Stir in peanut butter until well blended and hot, about 1 minute.
9. Serve stew with crusty bread and a salad, or spoon it over rice or mashed potatoes.

Comments
Per Serving:
261 Calories; 8g Protein; 9g Fat; 40g Carbohydrates; 0 Cholesterol; 425mg Sodium; 8g Fiber.

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