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 |
| \N \N | 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.