Braised cabbage with cashew nuts

Braised cabbage with cashew nuts

This delicious Asian-inspired recipe is reminiscent of the taste of 'eggrolls' but is entirely plant-based! Plus, it's super quick to prepare and is therefore ideal for a rushed dinner! Crunchy, colorful and bursting with nutrients, this dish deserves to be a favorite of yours! It can be served over brown rice, rice noodles, quinoa or even eaten on its own.


Braised cabbage with cashew nuts


2 tbsp cooking oil
1 small onion, thinly sliced
2 stalks of celery, thinly sliced
1 carrot, peeled and cut into julienne
1 cup sliced ​​mushrooms
1 bell pepper cut into julienne
1 cup of whole raw cashews
1/4 cup white wine
1/4 cup tamari sauce
1 tbsp. maple syrup
1 to 2 lb finely shredded green cabbage
1-2 tbsp sesame oil 
2 garlic cloves, finely chopped
Ground black pepper 
Sesame seeds for garnish 



  1. In a wok or large, deep skillet, heat oil over medium-high heat.
  2. Sauté onion, garlic, celery and carrot for about 5 minutes.
  3. Add the mushrooms, pepper and cashews and sauté another 3 minutes.
  4. Add the wine, maple syrup, tamari sauce, peppers and cabbage.
  5. Mix well, cover and steam until the cabbage wilts slightly, about 5 minutes.
  6. Stir in the sesame oil.
  7. Keep stirring until the cabbage is cooked to your liking.
  8. Add black pepper if desired and sesame seeds.
  9. Serve over brown rice or rice noodles.

Bon appétit!


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  • Caroline Bisaillon
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