Looking for a quick, nutritious, and absolutely delicious weeknight dinner? This Cabbage Stir-Fry with Cashews has become my go-to recipe when I need something flavorful on the table in under 30 minutes. The combination of crisp-tender cabbage, crunchy cashews, and a savory Asian-inspired sauce creates a satisfying vegetarian main dish that even meat lovers will enjoy. Plus, it’s budget-friendly and packed with nutrients!
Ingredients
- 1 medium head of green cabbage, chopped into bite-sized pieces
- 1 cup raw cashews
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 carrots, julienned
- 3 green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 tablespoon rice vinegar
- Salt and pepper to taste
Instructions
- Heat a large wok or skillet over medium heat and toast the cashews until golden brown, about 3-4 minutes. Remove and set aside.
- In the same pan, heat vegetable oil over medium-high heat. Add minced garlic and grated ginger, stirring for 30 seconds until fragrant.
- Add the chopped cabbage and carrots. Stir-fry for 5-7 minutes, or until the cabbage starts to soften but maintains some crunch.
- Pour in the soy sauce, sesame oil, and rice vinegar. Toss everything together and cook for another 2-3 minutes.
- Add the toasted cashews and green onions, giving everything a final toss.
- Taste and adjust seasoning with salt and pepper as needed.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Recipe Notes
- Don’t overcook the cabbage – it should still have a slight crunch for the best texture.
- Feel free to substitute green cabbage with Napa cabbage or even purple cabbage for variety.
- To make this recipe gluten-free, use tamari instead of soy sauce.
- For added protein, you can toss in some tofu or tempeh.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The cashews can be swapped with other nuts like almonds or peanuts if preferred.
- For extra heat, add a teaspoon of chili oil or red pepper flakes.
This Cabbage Stir-Fry with Cashews makes an excellent standalone meal or can be served over rice or noodles. The key to success is having all your ingredients prepped before you start cooking, as the stir-frying process moves quickly. Give it a try, and I’m confident it’ll become one of your favorite weeknight recipes!
Cabbage Stir-Fry with Cashews
Ingredients
- 1 medium head of green cabbage chopped into bite-sized pieces
- 1 cup raw cashews
- 3 cloves garlic minced
- 1- inch piece ginger grated
- 2 carrots julienned
- 3 green onions sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 tablespoon rice vinegar
- Salt and pepper to taste
Instructions
- Heat a large wok or skillet over medium heat and toast the cashews until golden brown, about 3-4 minutes. Remove and set aside.
- In the same pan, heat vegetable oil over medium-high heat. Add minced garlic and grated ginger, stirring for 30 seconds until fragrant.
- Add the chopped cabbage and carrots. Stir-fry for 5-7 minutes, or until the cabbage starts to soften but maintains some crunch.
- Pour in the soy sauce, sesame oil, and rice vinegar. Toss everything together and cook for another 2-3 minutes.
- Add the toasted cashews and green onions, giving everything a final toss.
- Taste and adjust seasoning with salt and pepper as needed.