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Cabbage and Asparagus Stir-Fry

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"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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55 m servings 308 cals
Original recipe yields 4 servings

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  • Prep

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  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.


  • Cook's Notes:
  • Feel free to replace the red wine with water or your stock of choice.
  • Ham may be replaced with 1 cup of thinly sliced leftover chicken, 8 ounces of scallops, or 8 ounces of peeled shrimp.

Nutrition Facts

Per Serving: 308 calories; 20.7 g fat; 19 g carbohydrates; 12 g protein; 19 mg cholesterol; 665 mg sodium. Full nutrition

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