FALL’S BOUNTY

Bursting with color and flavor, The Green Owl’s Groundnut Stew is a hearty dish filled with warm sweet potatoes, cabbage and cilantro plucked fresh from the autumn harvest.

Green Owl Groundnut Stew

Yield: 3 quarts

• 1 Tbsp. vegetable oil
• 2 C. onion (approx.. 1 large), chopped
• 1/4 Tsp. cayenne pepper
• 1 Tbsp. garlic (about 1-2 cloves), minced
• 3 1/2 C. cabbage, chopped
• 3 1/2 C. sweet potatoes, peeled and cubed
• 2 1/2 C. tomato juice
• 1 1/4 C. apple juice or cider
• 1 Tsp. kosher salt
• 1 Tbsp. fresh ginger, peeled and minced
• 1 can (14.5 oz) diced tomatoes
• 3/4 C. smooth peanut butter
• 2 Tbsp. cilantro, chopped and divided
• 2 Tbsp. chopped peanuts
• Brown rice, cooked (optional)
• Kale, steamed (optional)

Saute the onions in the oil for 10 minutes on medium high. Stir in cayenne and garlic and sauté for 5 minutes.

Add cabbage and sweet potatoes. Sauté 10-15 minutes.

Mix in juices, salt, ginger and tomatoes. Cover and simmer for 15 minutes, stirring frequently until sweet potatoes are tender.

Add peanut butter and lower heat dramatically (to prevent peanut butter sticking to bottom of pot). Add half of the cilantro. Cook 2-3 three minutes, stirring well to smoothly incorporate peanut butter.

Serve over brown rice with steamed kale, garnish with remaining cilantro and chopped peanuts.

Special thanks to vegan and vegetarian restaurant The Green Owl, 1970 Atwood Ave., Madison. greenowlcafe.com. For more great eats+drinks see the October 2016 digital or print editions.