This recipe uses a vegetarian coconut milk base like a Thai curry but with a few different flavorings.
Heat 3 T. olive oil in a large skillet and add 1/4 t. hot pepper flakes and 1 C. finely chopped Spring Onion. When the onion is soft, add 4 chopped cloves of garlic, 1/2 T. cumin powder and 1 t. curry powder.
Add 1 can of Thai Coconut Milk, 1 C. vegetarian broth, and 1 C. diced canned tomatoes. Bring to a boil and then simmer.
Dice 2-3 Sweet potatoes and add to the pot. You can substitute regular potatoes for half or all of the sweet potatoes.
Thinly slice cabbage to make 4 C. If you like your cabbage soft, add it to the pot. If you like it crispier, wait 15 minutes and then add it.
Cook until the sweet potatoes are tender. Season with salt and pepper, and add lime juice to taste.