Cabbage and Mushroom in Alfredo Sauce

When I was first diagnosed with Celiac I was scrambling to find things to eat that didn’t cost me a fortune.  I loved pasta but at the time I either had to either rob a bank to feed the whole family gluten free pasta or cook two separate meals. Sorry neither of these was going to happen, I’m too cheap and cooking 2 meals was not an alternative with a busy schedule. A compromise had to be found. Alternative, spaghetti squash was one answer but it’s not always available and next came shredded cabbage, viola pretty good. So good that even though I have an affordable GF pasta sauce we still go back to shredded cabbage just for a change.

Ingredients

Sauce

1 (12 ounce) can evaporated milk
2 tablespoons powdered milk
1/4 cup butter
2 tablespoons flour
3/4 cup fresh grated Parmesan cheese
1/2 teaspoon garlic salt
1/2 cup milk

Vegetables

1/2 medium green cabbage, shredded

1/2 lb sliced mushrooms (I use Crimini but white work as well)

1 medium onion, sliced into wedges

2 tablespoons butter

1 tablespoon olive oil

Directions:

Sauce:

Shake together powdered and evaporated milks; set aside.

Melt butter in medium saucepan; stir in flour to make a roux; cook until bubbly.

Gradually whisk evaporated milk into the roux; cook sauce over medium heat, stirring, until bubbly.

Reduce heat; add Parmesan cheese and garlic salt; stir until melted.

Thin sauce to desired consistency by stirring in some milk.

Add optional Mushrooms and/or chicken pieces; heat through and serve over hot pasta.

Onion and Mushroom Sauté;

Melt the butter and olive oil together in a frying pan and add the mushrooms and onions; let them cook slowly, over medium heat, until the mushrooms are getting a little brown and the onions are nice and soft, about 20 minutes.

Steam Cabbage:

Add just enough water to a saucepan so that the water will not boil up through the steamer basket when it is placed in the pan. Bring the water to a boil. Place shredded cabbage or wedges into the steamer basket and place the basket in the pan of boiling water. Cover and cook shredded cabbage for 5 to 8 minutes. Cook only until tender-crisp. When done, remove steamer basket, season cabbage as desired.

Top with the Mushroom, onion mix and pour sauce over all and serve warm

Serves 4