Posted by hanlie | Posted in Look, I can cook! | Posted on 04-12-2009
This has become one of our favorite dishes. It’s quick and easy to make, especially now that I finally have a food processor to take care of all the slicing and dicing.
Vegetable Paprikash
- 2 cups thinly sliced cabbage
- 1 large onion, chopped
- 1 cup zucchini, sliced
- 1 cup carrots, sliced
- 1 bell pepper, chopped
- 1 cup celery, chopped
- 2 cloves garlic, minced
- 1 ½ cups sliced mushrooms
- 1 medium tomato, chopped
- 1 Tbsp coconut oil
- 3 Tbsp flour
- 3 Tbsp paprika
- 1 cup vegetable stock
- 1 cup sour cream
- salt and pepper to taste
Sauté vegetables in oil in large skillet until tender, about 5-8 minutes. Stir in the flour and paprika; cook for 2 minutes, stirring. Stir in stock and heat to boiling; boil, stirring, until sauce thickens, about 1 minute. Stir in sour cream; season to taste. Serve over ribbon noodles or in a wrap or pita.
Looks yummy Hanlie! I have a little something for you over at my blog…xo
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Yum! Looks good and nourishing! I like the idea of serving it in a wrap too! Thanks for the recipe!
Karla
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Kat: Thanks, I’m on my way over to check it out.
Karla: A wrap is my favorite way of eating this!
you had gotten me to TOTALLY stop heating oil – and then you post this – ???
and can wrap IN a lightly steamed cabbage leaf.
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Vickie, the only oil I ever heat is coconut oil. It has a much higher smoke point, so it retains its molecular structure at higher temperatures. The cabbage leaves are a good idea!
I don’t like cabbage or mushrooms, but I think it would still work without them. Believe it or not, I had forgotten just how tasty paprika is. I must get some tomorrow, as it really does add a nice pick-me-up to many dishes.
I wonder if I could substitute yogurt & dill for the sour cream? Hmmm…
Thanks for the recipe, Hanlie!
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Hello, did someone say paprikash? (That, or chocolate, and I come running!) We Hungarians are weaned on paprikash. It was undoubtedly my first word.
Figure out how to make this vegan, and I’m all over it!
That looks so good! I love finding new recipes that I think my family would actually enjoy, and this might be one of them!
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Looks great Hanlie! I “borrowed” my mother dear’s food processor recently and have yet to return it (hehehe). I really like the idea of putting this into a pita.
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Thank you for the sweet note on my blog today. I am a different sort of weight loss blogger. And it is nice to know that my thoughts and my style are appreciated. thanks!
PS – I did see your note about the different kinds of oils. I added it to the oil information (from you) that I keep on my blog.
Now that looks so good to me! I don’t have a food processor though… so can you just come make it for me??
Some day when I am up for a lot of chopping I am going to make this!
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Sounds great, thanks for sharing!
Wow, this sounds like a delicious dish!
Mmm – this does sound good!
@ this time of year I’d probably use a winter squash rather than a zucch. – yea for the coconut oil! & have celery root from my CSA share – that would go well in this!
The other day we made Stone Soup @ my granddaughter’s playschool, the kids cutting with little serrated plastic knives; my GD quickly decided she didn’t really like chopping onions, lol. We helped her wash her hands, & wipe her eyes with a damp, onion-free towel – she’d appreciate the use of the food processor for onions
Hello, your post looks so delicious if were to be made. I wanted to do this kind of recipe but don’t know how, I’m glad you posted something like this. Keep posting!
Are you by any chance Hungarian? Paprikash is one of the staples of Hungarian cuisine. My wife makes it with pork or chicken or mushrooms. But I have never heard people putting cabbage, zucchini or carrots into it. The best part is the sour cream. And the paprika, obviously! I might give this one a try although I like my lean protein like chicken and have the vegetables on the side. But this sounds like a meal in itself! Yum!
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