Cashew Cabbage

This Cashew Cabbage recipe is a great tasting and easy to make. A great plus to this recipe is that cabbage has a very high nutrient content. Thanks to this high nutrient content, cabbage has been shown to:

  • Protect cells from DNA damage
  • Provide antiviral and antibacterial perks
  • Inhibit tumor cell growth
  • Offer protection against different types of cancer[*]


Cashew Cabbage

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 234 kcal


  • 1/4 cup vegetable broth
  • 1 small onion thinly sliced
  • 2 stalks celery thinly sliced
  • 1 carrot peeled and cut julienne
  • 1 cup mushrooms sliced
  • 1 bell pepper cut julienne
  • 1 cup cashews whole
  • 1/4 cup white wine
  • 1/4 cup soy sauce low sodium
  • 1 to 2 lb green cabbage finely shredded
  • 1-2 dashes dark sesame oil
  • 1-2 dashes garlic powder
  • black pepper fresh ground to taste


  • In a wok or large deep skillet, stir-fry onion, celery, and carrot in vegetable broth for about 5 minutes. Add mushrooms, pepper, and cashews, and stir-fry another 3 minutes.
  • 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.
  • Continue stirring until cabbage is done to your liking.
  • Season to taste with fresh ground black pepper.


You may substitute aminos for soy sauce. Omit the dark sesame oil for WFPB.
Keyword cabbage, cashew, stir fry

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