Cabbage Paprikash
I've been making this lately as a hearty but not too heavy vegetarian meal. If you wanted a little more heft, I think it would be good with tofu. You could add cut up cubes of tofu to the sauce just before the cabbage and yogurt go in, but I'm having visions of tofu "schnitzel". Maybe that's my next project.
I've given quite a range for the amount of yogurt; it will depend on how saucy you would like your Paprikash to be. If it's to be used a side vegetable, I would keep the amount lower. However, if it's going over noodles or rice I think the soupier amount is best.
20 minutes prep time
4 to 6 servings as side dish; 2 servings as main dish
Mix the Spices:
2 tablespoons flour
1 tablespoon sweet Hungarian paprika
1/2 teaspoon smoked sweet Spanish paprika
3/4 teaspoon salt
3/4 teaspoon dill seed, ground
1/2 teaspoon rubbed savory
a good grind of black pepper
Mix the spices in a small bowl and set aside.
Make the Paprikash:
4 cups finely chopped savoy cabbage
1 medium carrot
2 cups water
1 tablespoon sunflower seed oil
1/2 to 1 cup thick yogurt
Chop the cabbage, and peel and grate the carrot. Put them in a pot with the water, and bring them to a boil. Cook until tender, about 4 or 5 minutes. Drain them, saving the cooking water.
Heat the oil in a pot (you can use the one you just cooked the veg in, no need to wash it.) Add the flour and spice mix and stir in well. Cook for about 2 minutes, stirring constantly. Begin to slowly mix in 1 cup of the reserved cooking water. Be sure to do it slowly, to avoid lumps. Once it is well mixed in, continue cooking and stirring for 3 or 4 minutes until the sauce thickens.
Return the well drained cabbage and carrots to the pot and mix them well into the sauce. Mix in the yogurt, and heat through. Do not allow the mixture to boil, however, once the yogurt goes in, for fear of curdling.
Serve over rice or noodles. If you are using noodles, the water should be put on to boil for them when you start the cabbage boiling.
Last year at this time I made Braised Whitefish with Ginger & Green Onions.
I've given quite a range for the amount of yogurt; it will depend on how saucy you would like your Paprikash to be. If it's to be used a side vegetable, I would keep the amount lower. However, if it's going over noodles or rice I think the soupier amount is best.
20 minutes prep time
4 to 6 servings as side dish; 2 servings as main dish
Mix the Spices:
2 tablespoons flour
1 tablespoon sweet Hungarian paprika
1/2 teaspoon smoked sweet Spanish paprika
3/4 teaspoon salt
3/4 teaspoon dill seed, ground
1/2 teaspoon rubbed savory
a good grind of black pepper
Mix the spices in a small bowl and set aside.
Make the Paprikash:
4 cups finely chopped savoy cabbage
1 medium carrot
2 cups water
1 tablespoon sunflower seed oil
1/2 to 1 cup thick yogurt
Chop the cabbage, and peel and grate the carrot. Put them in a pot with the water, and bring them to a boil. Cook until tender, about 4 or 5 minutes. Drain them, saving the cooking water.
Heat the oil in a pot (you can use the one you just cooked the veg in, no need to wash it.) Add the flour and spice mix and stir in well. Cook for about 2 minutes, stirring constantly. Begin to slowly mix in 1 cup of the reserved cooking water. Be sure to do it slowly, to avoid lumps. Once it is well mixed in, continue cooking and stirring for 3 or 4 minutes until the sauce thickens.
Return the well drained cabbage and carrots to the pot and mix them well into the sauce. Mix in the yogurt, and heat through. Do not allow the mixture to boil, however, once the yogurt goes in, for fear of curdling.
Serve over rice or noodles. If you are using noodles, the water should be put on to boil for them when you start the cabbage boiling.
Last year at this time I made Braised Whitefish with Ginger & Green Onions.
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