Vegetable paprikash

Yield: 4 servings

Measure Ingredient
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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