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This year I decided to eat more veggies. I have been eating healthy for the past months and I am loving how it makes me feel. I haven’t eaten cabbage for so long, but with cabbage recipes popping here and there, I think I’m going to be making cabbage dishes constantly. I have my favourites, and the newest addition to my list is this Cashew Cabbage. It’s delicious and packed with amazing flavours. I can make this using a few pantry-friendly ingredients in a cinch! The best part is this recipe is very versatile. I can use ingredients I have already on hand. I pair this cashew cabbage with any protein and rice. This simple recipe sure exceeded my expectations!


1 cup sliced mushrooms

2 tablespoons cooking oil, for high heat

1 small onion, thinly sliced

1 carrot, peeled and cut julienne

2 stalk celery, thinly sliced

1 to 2 pounds finely shredded green cabbage

1 cup whole cashews

1/4 cup white wine

1/4 cup low sodium soy sauce

1-2 dash garlic powder

1 bell pepper, cut julienne

fresh ground black pepper (if desired)

1-2 dash dark sesame oil

How to make Cashew Cabbage

Step 1: Heat the oil in a wok or large deep skillet over medium-high heat. Once the oil is hot, add the onion, celery, and carrot into the skillet. Stir-fry for approximately 5 minutes. Then, add the mushrooms along with the pepper and cashews. Continue to stir-fry for additional 3 minutes.

Step 2: To the skillet, pour in the wine and add the soy sauce, then cabbage. Mix well and put the lid on. Steam the cabbage for about 5 minutes until the cabbage is slightly wilted. Add the sesame oil and garlic powder. Stir well until incorporated.

Step 3: Keep stirring as the cabbage cooks. If desired, season with black pepper.