By now, probably everyone knows about using zucchini noodles or spaghetti squash as a substitute for pasta. It’s a great way to add more vegetables to your diet and a necessary change for people eating the low carb or paleo ways. Today’s recipe introduces another vegetable that’s more than up to the task of pasta substitution: cabbage.
Think about how frequently cabbage is used in Eastern European cuisine and you’ll see that it’s not that much of a stretch. Cabbage goes well with both tomato and white sauce, and the leaves can be used to wrap around a variety of filling. For this recipe we’re going to slice the cabbage into strips, saute it and cover it with Alfredo sauce once it has softened. Ham and onions make this a one dish meal that cabbage lovers will appreciate.
Feel free to use your favorite store bought Alfredo sauce but I encourage you to try your hand at making your own. It’s easier than you think.
- 2 - 3 tablespoons olive oil
- pinch red pepper flake
- 1 large onion, diced
- About 6 cups thinly sliced cabbage (about 2 pounds before trimming and removing the core)
- 1 cup or more cooked ham, diced
- salt and pepper to taste
- 1 - 2 cups Alfredo sauce
- Heat the olive oil and red pepper flakes in your largest skillet or a large dutch oven
- Saute the onions until they soften and change color.
- Add the cabbage, stirring well to coat it with the oil. Adjust the heat to medium high and continue to cook until the cabbage is crisp tender.
- Stir in the ham and Alfredo sauce and continue to cook until everything is heated through.
- Season with salt and pepper.
We served our cabbage alfredo skillet for lunch with some roasted carrots.