Cashew Cabbage

This recipe is easy to make and is a great way to get your veggies and your protein. Simply serve over rice and you have a tasty, simple dinner. It’s delicious and reheats really well. We ate it again today and it was still as tasty as the first day.


2 Tbsp. – Oil for frying

1 small – Onion, or onion powder

1 small head – cabbage, sliced

1 – Celery sliced, or celery salt to taste

1 – Carrot, peeled and julienned

1 Cup – Mushrooms

1 – Red Bell pepper, sliced

1 Cup – Whole cashews

1/4 Cup – White wine

1/4 Cup – Soy Sauce or Tamari of gluten-free

Splash – Sesame Oil

Generous Sprinkle – Garlic Power

Black Pepper to taste


Wash, prep, and cut up all vegetables

Add oil to skillet and heat

Add onion, celery, and carrots and fry for five minutes

Then, add mushrooms, pepper, and cashews

Fry for another five minutes

Add wine, soy sauce, and cabbage

Stir well, cover with a lid, and steam until cabbage is tender

Stir in sesame oil, garlic, and black pepper and serve over rice

I found this recipe at: Thanks, Susan!

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