Elisabeth's Kenyan Cabbage Stew: A Dinner-Swap Recipe

My sister Elisabeth made this tender, melt-in-your-mouth stew for a pot-luck dinner swap. The veggies were tender, the broth was rich with flavor, and the cilantro gave this stew just the right amount of kick... not bitter at all! It was surprisingly sweet, actually, from the natural sugar in all the veggies. I'm already dreaming about the way it tastes; cannot wait to make this myself so I can taste it again... YUM!

Ingredients: 

• 1/4-1/2 cup oil 
• 1 medium red onion (chopped)
• 3 plum tomatoes (chopped) 
• 1 cabbage (shredded) 
• 1 carrot (shredded)
• 3 cups water 
• 1/2 green pepper (diced)
• fresh cilantro (chopped)
• salt
• pepper

Directions:

1. Heat the oil (vegetable or olive) in a large pot.
2.  Add the onion and reduce heat to medium.
3. Once the onion becomes slightly browned, add the tomato.  Continue cooking (stirring occasionally) until the tomato is well broken down and is cooked into the oil.  
4. Add the shredded cabbage and carrot, stirring to coat with the stew broth. 
5. Season with salt and pepper to taste.  
6. Add water. Bring to a boil and then reduce heat to med-low, simmering for about 15 minutes.
7. Add green pepper and cilantro.  Cover and let simmer for 5 - 10 minutes until the cabbage is tender.
8. Add more salt or pepper to taste.