Cabbage and Asparagus Stir-Fry recipe

All Recipes Best Recipe Side Dish Vegetables Asparagus

Ingredients

3 cups sliced cabbage
¼ cup red wine vinegar
¼ cup extra-virgin olive oil
¼ cup red wine
1 (8 ounce) can sliced water chestnuts, drained
1 (7 ounce) can sliced mushrooms, drained
2 cloves garlic, thinly sliced
1 (16 ounce) package frozen cut asparagus
1 cup thinly sliced ham

Nutrition Info

308.2 calories
carbohydrate: 19 g
cholesterol: 18.9 mg
fat: 20.7 g
fiber: 6 g
protein: 12 g
saturatedFat: 4.3 g
servingSize: -
sodium: 665.3 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place cabbage in a bowl. Whisk red wine vinegar and oil together in a separate bowl, pour over the cabbage. Marinate, mixing 4 to 5 times, about 15 minutes.

  2. Heat a 10-inch skillet over medium heat. Add cabbage. Cook and stir until cabbage begins to wilt and gently brown, about 10 minutes. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon.

  3. Combine water chestnuts, mushrooms, and garlic in the deglazed skillet. Cook and stir until flavors combine, about 5 minutes. Add asparagus and ham. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 10 minutes more.

Recipe Yield

4 servings

Recipe Note

I concocted this recipe yesterday using cabbage and asparagus. It has become my husband's newest favorite vegetable stir-fry side dish! Thinly sliced leftover meat or seafood added will make this a main dish. I used a thinly sliced ham steak that made a yummy, quick dinner.

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