Instructions: Hungarian paprika is available in two flavors: hot or sweet. Its your choice in this Old World blend of rosy-hued cream sauce and the kind of vegetables that are available year-round. Serve over plain freshly cooked wide noodles.

In large skillet, heat oil over medium heat. Add cabbage, onions, carrots and bell peppers and cook, stirring often, until tender, 5 to 8 minutes.

Add zucchini, mushrooms and tomatoes. Cover and cook until vegetables are wilted.

Stir in flour and paprika and cook 1 to 2 minutes, stirring constantly.

Stir in broth and bring mixture to a boil. Boil, stirring constantly, until sauce thickens, about 1 minute. Stir in sour cream and season to taste with salt and pepper.

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