- 1 Medium-sized onion
- 2 Medium-sized courgettes
- 2 Medium-sized carrots
- ½ Small white cabbage
- 45ml (3 tbsp) Oil
- 15ml (1tbsp) Paprika
- 2.5ml (1/2 tsp) Caraway Seeds
- 2.5ml (1/2 tsp) Mixed Herbs
- Nutmeg – pinch
- 600ml (1 pt) Tomato juice
- 300ml (1/2 pt) Water
- 1 Vegetable stock cube
- Salt to taste
- 142ml (1/4 pt) Soured cream or natural yoghurt
- Slice the onion and courgettes, dice the carrots and finely shred the cabbage.
- Heat the oil in a large saucepan and sauté the onion and carrot until the onion is transparent.
- Add the courgettes and cabbage and cook over medium heat for 10 minutes, stirring frequently.
- Stir in the paprika, caraway seeds, herbs and nutmeg.
- Then add the tomato juice, water, and stock cube.
- Cover and simmer for about 20 minutes until the vegetables are just tender.
- Adjust seasoning with salt.
- Spoon the goulash into a warmed serving dish and drizzle with soured cream or yoghurt.
- Serve.
Serves 4 – taken from Cranks.co.uk
Crafts and Life 
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