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Cabbage Stroganoff

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Cabbage Stroganoff

 

2 cups yogurt or yogurt and buttermilk

2 cups packed shredded cabbage

1/2 large onion

2 tbsps. oil or butter

1/2 lb. mushrooms

1 tsp. salt

pinch of pepper

2 tsps. cornstarch

 

Take yogurt (and buttermilk, if used) out of refrigerator to warm to room

temperature. Wash, cut up and steam cabbage.

Meanwhile, chop the onion and saute in oil or butter. Slice mushrooms in thick

pieces and add them to the onion. Cook and stir until tender. Season with salt

and pepper.

Beat yogurt (or yogurt and buttermilk) smooth. Stir cornstarch into the beaten

yogurt and bring it to a boil. stirring vigorously; it will separate and then

smooth out again. Add to the vegetables. Makes 4 to 6 servings, serve over rice,

noodles or kasha.

 

 

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