Recipe by justcallmetoni
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.
Top Review by Janine Marie W
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.
- 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 See How It's Made
- 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.