Your preference of hot or sweet paprika can be used in this recipe. Serve over any pasta (flat shape preferred) or rice.
1. Sauté cabbage, onions, zucchini, carrots, and green peppers in oil in large skillet until tender, 5 to 8 minutes. Add mushrooms and tomatoes. Cook over medium heat, covered, until cabbage and tomatoes are wilted.
2. Stir in flour and paprika; cook 1 to 2 minutes, stirring constantly. Stir in stock; heat to boiling. Boil, stirring constantly, until sauce thickens, about 1 minute. Stir in sour cream; season to taste with salt and pepper. Serve over noodles.
% Calories from fat: 17
Fat (gm): 5.2
Saturated fat (gm): 0.7
Cholesterol (mg): 0
Sodium (mg): 119
Protein (gm): 9.6
Carbohydrate (gm): 47.5
1,001 Healthy Low-Fat Vegetarian Recipes
by Sue Spitler
with Linda R. Yoakam, R.D., M.S.
Surrey Books, $19.95
852 pages; June 1, 1997
Recipes and photos reprinted by permission.
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