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.
- 1 Tbs. olive oil or vegetable oil
- 2 cups thinly sliced cabbage
- 2 medium onions, sliced
- 2 medium carrots, sliced
- 2 medium green bell peppers, sliced
- 1 medium zucchini, sliced
- 1 1/2 cups sliced mushrooms
- 1 medium tomato, chopped
- 3 Tbs. unbleached all-purpose flour
- 1 to 2 Tbs. hot or sweet paprika
- 3/4 cup vegetable broth
- 1/2 cup fat-free sour cream
- Salt and freshly ground black pepper to taste
- 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.
- Serving Size: 4 Servings
- Calories: 169
- Carbohydrate Content: 28 g
- Fat Content: 4 g
- Fiber Content: 5 g
- Protein Content: 6 g
- Saturated Fat Content: 1 g
- Sodium Content: 239 mg