|1 tablespoon||Olive oil or vegetable oil|
|2 cups||Thinly sliced cabbage|
|2 mediums||Onions; sliced|
|2 mediums||Carrots; sliced|
|2 mediums||Green bell peppers; sliced|
|1 medium||Zucchini; sliced|
|1½ cup||Sliced mushrooms|
|1 medium||Tomato; chopped|
|3 tablespoons||Unbleached all-purpose flour|
|1 tablespoon||Hot or sweet paprika; (1 to 2 tablespoons)|
|¾ cup||Vegetable broth|
|½ cup||Fat-free sour cream|
|Salt and freshly ground black pepper; to taste|
4 SERVINGS LACTO
Hungarian paprika is available in two flavors: hot or sweet. It's your choice in this Old World blend of rosy-hued cream sauce and the kind of vegetables that are available year-round. Serve over plain freshly cooked wide noodles.
In large skillet, heat oil over medium heat. Add cabbage, onions, carrots and bell peppers and cook, stirring often, until tender, 5 to 8 minutes.
Add zucchini, mushrooms and tomatoes. Cover and cook until vegetables are wilted.
Stir in flour and paprika and cook 1 to 2 minutes, stirring constantly.
Stir in broth and bring mixture to a boil. Boil, stirring constantly, until sauce thickens, about 1 minute. Stir in sour cream and season to taste with salt and pepper.
PER SERVING: 169 CAL.; 6G PROT.; 4G TOTAL FAT (1G SAT. FAT); 280 CARB.; 0 CHOL.; 239MG SOD.; 5G FIBER.
Recipe by: Vegetarian Times Magazine, September 1998, page 38 Converted by MM_Buster v2.0l.
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