Cashew Cabbage

Cashew Cabbage
By Susan Feliciano @frenchtutor

The New Year always sparks my resolve to eat more vegetables. I have not made this cashew cabbage recipe in a long time, but the flavors are wonderful, plus it’s versatile – you can use what you have on hand.


  • 2 Tbspcooking oil, for high heat
  • 1 smallonion, thinly sliced
  • 2 stalk(s)celery, thinly sliced
  • 1carrot, peeled and cut julienne
  • 1 csliced mushrooms
  • 1bell pepper, cut julienne
  • 1 cwhole cashews
  • 1/4 cwhite wine
  • 1/4 clow sodium soy sauce
  • 1 to 2 lbfinely shredded green cabbage
  • 1-2 dash(es)dark sesame oil
  • 1-2 dash(es)garlic powder
  • ·fresh ground black pepper (if desired)

How to Make Cashew Cabbage


  1. In a wok or large deep skillet, heat oil over medium-high heat. Stir-fry onion, celery, and carrot for about 5 minutes. Add mushrooms, pepper, and cashews, and stir-fry another 3 minutes.
  2. Add wine, soy sauce, and cabbage. Stir well, cover, and steam until cabbage wilts slightly, about 5 minutes. Stir in sesame oil and garlic powder.
  3. Continue stirring until cabbage is done to your liking. May season with black pepper if desired.

Source: Cashew Cabbage | Just A Pinch Recipes

Author: Dennis Hickey

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