Guest guest Posted April 29, 2008 Report Share Posted April 29, 2008 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. Quote Link to comment Share on other sites More sharing options...
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