From the "Dieter's Cookbook" (not the German boy's, but that of one who diets):

red Cabbage and red Chilis Stew

(Tofu Rainbow)

Ingredients:

1. (red) 6 or 7 4-5" fresh red chili peppers, pared, seeded, and coarsely chopped (1-2" lozenge shapes)

2. (yellow) 2 yellow bell peppers, chopped into 1-2" squares

3. (blue-violet) half red cabbage, coarsely chopped.

4. (green) generous pound of asparagus spears, cut in 1 1/2" chunks

5. (white/grey/lavender) 1 pound extrafirm tofu, cut into chunks 3/8" thick by 1-1&1/2" square

6. Mushrooms ad libitum, a half a pound or so, coarsely chopped

7. 8 or 9 cloves of garlic, coarsely chopped and crushed

8. generous half teaspoon cumin seeds

9. thumb-sized piece of gingerroot, minced

10. 2 quarts stock or water and 4 big bouillon cubes

The trick to this dish is in the compilation, starting with those ingredients that need the longest cooking, gradually adding those that need more. (1)In a 5-quart pot bring the stock (or water and bouillon cubes) to a boil; add tofu, chili peppers, ginger, garlic, cumin, mushrooms; simmer for 5-10 minutes. (2) Add cabbage, bring back to boil and simmer aproximately 10 minutes till just tender. (3) Add bell peppers and asparagus; cook aproximately 10 minutes until asparagus is tender-crispy. Serve over rice.