Uruguay Creamed Cabbage and Peppers
rec.food.veg/Howard (iscsvax) (1992)

1 tablespoon corn oil
1/2 cup white wine

1 small onion, peeled and chopped
2-3 chili peppers, seeded and chopped (as hot as you like!)
or 1 can green chilies
1 bell green pepper, seeded and chopped

about 4 cups shredded cabbage (about 3/4 small head or 1/2 large head)
1 cup soymilk

3/4 cup soymilk
1 tablespoon tomato paste
1 tablespoon egg replacer (or use cornstarch if unavailable)
salt and pepper to taste

In a large saucepan, heat the oil and wine and saute the onion and peppers.

Add the cabbage and soymilk. Turn down and cover for a few minutes until cabbage is wilted. Stir well. In a blender, blend soymilk, tomato paste, and egg replacer. Add to pot, stirring constantly. Add salt and pepper to taste. After thickened a little, serve.

Serve in bowls with hot French-style multi-grain bread.