Prep 15 mins
Cook 15 mins
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.
- 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
- Heat oil in a large saucepan over medium heat. Add cabbage and next 10 ingredients (cabbage through red pepper); sauté 3 minutes.
- Add remaining ingredients; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes or until tender and mixture begins to thicken.
- Serve with noodles.
We cut the cabbage in half (not huge cabbage fans here)) and the sauce liguids by some. Added more garlic, more caraway and more paprika, salt, black pepper and cayenne pepper and got rave reviews.
I liked it; although it was a bit bland and their WAS too much sauce. I compensated by mixing the noodles within the mixture and adding cajun seasoning to the mix.
I served this with Hungarian Nokedli (#54823). DH and I both liked this for lunch today. Like Kumquat's Friend, I added a little bit of thickener because I didn't think it was thickening up quite enough. I also used a little more potatoes, because I like them, and a little less peppers. Unlike Kumquat, I would have liked more sauce, but DH thought it was just right. I accidently forgot the lemon rind...oops.