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

4 serv.

teaspoons vegetable oil↗2
cups chopped cabbage2
cup chopped onion1
cup sliced baking potato, cut into (1/4-inch)1
cup sliced carrot1⁄2
cup sliced green bell pepper1⁄2
cup sliced red bell pepper1⁄2
garlic cloves, minced↗2
tablespoon sweet Hungarian paprika↗1
teaspoons grated lemon rind1 1⁄2
teaspoon caraway seed1
teaspoon crushed red pepper flakes↗1⁄4 - 1⁄2
cups plain soymilk or 2 cups reduced-fat milk↗2
cup no-salt-added tomato juice↗1
teaspoons low sodium soy sauce or 2 teaspoons soy sauce↗2

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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