Ingredients
1 cup Bermuda onion
4 tbl Oil
4 x Carrots, peeled, 1″ slices
4 x Green peppers, cleaned & quartered
3 cup Water
6 oz Tomato sauce
2 tsp Salt
1/2 tsp Ground ginger
4 x Potatoes, thickly sliced
2 x Tomatoes
8 x Wedges cabbage, 1″ wide
Salt and pepper

Directions
In a 4-quart saucepan saute onion in oil until soft but not brown. Add carrots, green peppers, water, tomato sauce, salt and ginger. Cook: for 10 minutes covered. Add potatoes. Plunge tomatoes in boiling water, remove skins, cut in 8 wedges each, and add to stew. Cover and cook for 10 minutes. Add cabbage wedges. Sprinkle with salt and pepper. Cook until vegetables are tender. Correct the seasoning. Place in an attractive bowl and portion out uniformly.

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