| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Hungarian |
Vegtime3 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil or vegetable oil |
| 2 |
c |
Thinly sliced cabbage |
| 2 |
md |
Onions; sliced |
| 2 |
md |
Carrots; sliced |
| 2 |
md |
Green bell peppers; sliced |
| 1 |
md |
Zucchini; sliced |
| 1 1/2 |
c |
Sliced mushrooms |
| 1 |
md |
Tomato; chopped |
| 3 |
tb |
Unbleached all-purpose flour |
| 1 |
tb |
Hot or sweet paprika; (1 to 2 tablespoons) |
| 3/4 |
c |
Vegetable broth |
| 1/2 |
c |
Fat-free sour cream |
|
|
Salt and freshly ground black pepper; to taste |
INSTRUCTIONS
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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