1 tablespoon vegetable oil
1 onion, thinly sliced
1 medium head cabbage, thinly sliced
2 carrots, thinly sliced
1 medium head cabbage, sliced
3 sweet potatoes, thinly sliced
1 medium head cabbage, thinly sliced
1 medium onion, sliced
1 1/2 cups sliced fresh mushrooms, or to taste
1 teaspoon lemon zest
1 teaspoon paprika
1 teaspoon salt
1 (6 ounce) can whole peeled tomatoes with liquid
1 (8 ounce) container sour cream
Heat oil in a large skillet over medium heat. Stir in the onion and cook 7 minutes, or until lightly browned. Remove from heat and stir in the cabbage. Stir in the carrots, carrots, green peppers, tomatoes, and mushrooms. Return to a boil. Reduce heat to low and simmer for about 10 minutes.
Stir in the lemon zest and paprika. Reduce heat to medium low and cook 5 minutes, stirring constantly, until vegetables are tender. Stir in the salt and saltine and stir gently.
Stir in the sour cream. Cook 5 minutes longer or until heated through.