Winter Vegetable Goulash - cooking recipe

Ingredients

1 tablespoon olive oil
2 large onions, sliced
1 tablespoon Hungarian paprika
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups cabbage, coarsely shredded
2 cups butternut squash, peeled and coarsely chunked
1/2 lb small red potato, each cut into 6 wedges
1 1/2 cups carrots, cut into sticks
1/2 cup water
2 tablespoons dry white wine
1/4 cup reduced-fat sour cream
1 tablespoon green onion, chopped

Preparation

In Dutch oven or flameproof casserole, heat oil over medium heat.
Stir in onions, paprika, salt, and pepper Reduce heat to low.
Cover and cook, stirring occasionally, until onions are very tender, about 15 minutes.
Increase heat to medium, stir in cabbage and cook, tossing, until wilted, about 5 minutes.
Add squash, potatoes, carrots, water, and wine, and bring to a boil over high heat Reduce heat to medium-low, cover and simmer, stirring occasionally, until vegetables are very tender, about 30 minutes.
Spoon goulash into bowls.
Top each with a dollop of sour cream and a sprinkling of onions.