Contributed by Lisa/Urban Harvest (adapted from "Laurel's Kitchen Recipes")

Ingredients

2 cups plain yogurt (warmed to room temperature)
1 lb green beans, cut in bite-sized pieces
1 cup cabbage, shredded
1 cup leeks, sliced
2 cloves garlic, crushed
2 Tbsp oil or butter
1/2 lb mushrooms, thickly sliced
2 tsp cornstarch
salt, pepper, paprika to taste

Instructions

Steam green beans until tender. While the beans cook, saute the leeks in oil or butter. Add the cabbage, mushrooms, and crushed garlic. Cook until tender, stirring as necessary to prevent sticking. Add green beans, and season with salt, pepper, and paprika.

Beat yogurt 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 bean mixture.

Serves 4 to 6 over rice or noodles.

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