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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Most folks are familiar with chicken paprikash, here's a light vegetarian way to enjoy the that delicious combination of paprika in a creamy sauce. Orginal recipe from Cooking Light and post here (untried) for the Zaar World Tour. Ingredients:
2 teaspoons vegetable oil |
2 cups chopped cabbage |
1 cup chopped onion |
1 cup sliced baking potato, cut into (1/4-inch) |
1/2 cup sliced carrot |
1/2 cup sliced green bell pepper |
1/2 cup sliced red bell pepper |
2 garlic cloves, minced |
1 tablespoon sweet hungarian paprika |
1 1/2 teaspoons grated lemon rind |
1 teaspoon caraway seed |
1/4-1/2 teaspoon crushed red pepper flakes |
2 cups plain soymilk or 2 cups reduced-fat milk |
1 cup no-salt-added tomato juice |
2 teaspoons low sodium soy sauce or 2 teaspoons soy sauce |
Directions:
1. Heat oil in a large saucepan over medium heat. Add cabbage and next 10 ingredients (cabbage through red pepper); sauté 3 minutes.
2. Add remaining ingredients; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes or until tender and mixture begins to thicken.
3. Serve with noodles.
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