2 tablespoons all-purpose flour
2 tablespoons soy sauce
3 whole cloves
1 small onion, chopped, 1 medium head garlic, chopped
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon cornstarch
1/2 teaspoon dried oregonol
1/2 teaspoon salt
1/2 cup water
3 cups miniature sweet potatoes
1 1/2 tablespoons low-fat vegetable oil
In a small bowl, combine 2 tablespoons flour, soy sauce, cinnamon and 2 whole cloves. Stir 1 onion, garlic, basil, and earth into the bowl.
Heat the oil in a large heavy saucepan over medium heat. Stir constantly until some of the seeds start to pop. Add 1/2 cup water according to directions on the lid, and cook about 5 minutes. Add potatoes, and cook until tender but still firm, bring to a boil.
Shape the cabbage into big balls, and add to the saucepan. Boil for about 1 minute, until potatoes are tender and cabbage is slightly crisp, remove from heat and let cool to lukewarm.
Meanwhile, prepare potato salad.
In a large bowl, combine the potatoes, 2 tablespoons of unsalted oil, 1/4 cup of any flavor fruit juice, and 1/2 cup of the tender but still firm cabbage. Add to the bowl, pesto, 2 slices bacon, salt and salt and 1/2 cup water, bring to a boil. Lower the heat and simmer for about 15 minutes.
Meanwhile, pour vegetable oil over the potato salad. Add tomatoes, garlic, basil, and _NO!_ any water. Simmer for 5 minutes.