This recipe is from the book “Almost Vegetarian” by Diana Shaw. To quote the author, “This dish targets every conceivable craving and hits each spot with something hearty (mushrooms), creamy (cheese sauce), crunchy (cabbage), sweet (beets), and sharp (dill).” I've included a photo of it in my photobucked album (link in my signature, below).'



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“WONDERFUL WARM WINTER SLAW”

1 hour 20 minutes from start to finish. This dish is best made just before serving.

Makes 2 servings, each one containing 3P, 2C and 4 to 6F (fat amount depends on the type of milk and cheese you use)
To make it more Zone friendly and balanced, I’ve changed the butter in the original recipe to an equal amount of olive oil, and I’ve eliminated the recommendation to serve it over rice.

Ingredients:
1 ½ tablespoons light olive oil (do not use extra virgin in this recipe)
1 large white or yellow onion, thinly sliced
1 teaspoon sea salt
2 tablespoons fresh minced dill, or 2 teaspoons crumbled dried dill
1 pound mixed fresh mushrooms, such as button, oyster and portobello, cleaned and sliced (I use a box of sliced baby portobellos)
2 cups chopped (or thin sliced) red cabbage
2 cups cauliflower florets
1 tablespoon all purpose flour
1 cup warm low-fat or nonfat milk, or plain low carb unsweetened soy milk1 teaspoon dry mustard
1 cup grated reduced fat sharp cheddar cheese
1 medium beet, cooked, peeled, and chopped

Directions:
Heat ½ tablespoon of the olive oil in a large skillet. Add the onion, salt and dill, and sauté gently over low heat, stirring often, until the onion is limp and tender, about 20 minutes.
Add the mushrooms to the skillet. Continue cooking over low heat, stirring often until they’re just cooked through, about 10 minutes more. Be sure to keep the heat very low, or the mix will become watery. The moment the mushrooms are cooked, turn off the heat.
Steam the cabbage until it’s tender but not mushy, about 12 minutes. Transfer it to a colander and let it drain.
Steam the cauliflower until just cooked through, 8 to 10 minutes. Set aside.
In a medium saucepan, heat the remaining 1 tablespoon of olive oil. Whisk in the flour, and cook over low heat, whisking constantly, until the mixture is bubbly and golden, about 3 minutes.
Raise the heat to medium, add the milk, and keep whisking until the mixture is smooth and thick, about 10 minutes. Turn off the heat.
Add the mustard and cheese, and beat swiftly until smooth.
Transfer the mushroom mixture, cabbage, cauliflower and beet to a large mixing bowl. Toss well. Pour the cheese sauce on top, and toss again to coat the vegetables thoroughly. Serve at once.