CASHEW CABBAGE

PREP TIME: 20 MINS | COOK TIME: 10 MINS | SERVES: 4

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!

INGREDIENTS :

• 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

DIRECTIONS :

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.