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Recipe

 

Vegetable Paprikash

 

Your preference of hot or sweet paprika can be used in this recipe. Serve over any pasta (flat shape preferred) or rice.

4 servings

tomato
  • 2 cups thinly sliced cabbage
  • 2 medium onions, sliced
  • 1 medium zucchini, sliced
  • 2 medium carrots, sliced
  • 2 medium green bell peppers, sliced
  • 1 tablespoon olive oil, or vegetable oil
  • 1-1/2 cups sliced mushrooms
  • 1 medium tomato, chopped
  • 3 tablespoons flour
  • 1 tablespoon paprika
  • 3/4 cup Canned Vegetable Stock
  • 1/2 cup fat-free sour cream
  • Salt and pepper, to taste
  • 12 ounces noodles, cooked, warm

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.

Per Serving
Calories: 264
% 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

Exchanges
Milk: 0.0
Vegetable: 3.0
Fruit: 0.0
Bread: 2.0
Meat: 0.0
Fat: 0.7

 

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
ISBN 1-57284-011-0
Recipes and photos reprinted by permission.


Vegetarian Cookbooks

Vegetarian Cooking for Everyone, by Deborah Madison
Vegetarian Planet, by Didi Emmons
1,001 Healthy Low-Fat Vegetarian Recipes, by Sue Spitler
Real Vegetarian Thai, by Nancie McDermott
The Vegetarian Table Series: Thailand, by Jacki Passmore
Copyright © 1997—the electronic Gourmet Guide, Inc. All rights reserved.

This Archived Page created between 1994 and 2001. Modified August 2007


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