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.
Notes
You may substitute aminos for soy sauce. Omit the dark sesame oil for WFPB.