Recipe - Vegetable Paprikash

1 tablespoon Olive oil or vegetable oil
2 cup Thinly cut or sliced up cabbage
2 md Onions; cut or sliced up
2 md Carrots; cut or sliced up
2 md Green bell peppers; cut or sliced up
1 md Zucchini; cut or sliced up
1 One half cup Sliced mushrooms
1 md Tomato; chopped
3 tablespoon Unbleached allpurpose flour
1 tablespoon Hot or sweet paprika; (1 to
2 tablespoons)
Three fourths cup Vegetable broth
One half cup Fatfree 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 rosyhued cream sauce and the kind of
vegetables that are available yearround. 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

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