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    You are in: Home / Recipes / Cabbage and Mushroom Fajitas Recipe
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    Cabbage and Mushroom Fajitas

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Cas88's Note:

    Vegitarian recipe that is extremely flavorful; freezes well and tastes great reheated. Easy to prepare.

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    Serves: 2



    Units: US | Metric


    1. 1
      Heat the oil in a nonstick wok or large deep skillet over high heat until a drop of water sizzles in it. Add the cabbage and carrots; stir fry until crisp tender, about 3 minutes. Add the mushrooms, scallions and garlic; stir fry until softened, about 4 minutes. Add the hoisin sauce and stir fry until heated through about 30 seconds.
    2. 2
      Top each tortilla with half the mixture and if desired 1 teaspoon sour cream. Roll up to enclose the filling.

    Ratings & Reviews:

    • on March 10, 2011


      This is another recipe I made especially for my other half since I'm not terribly fond of cooked cabbage or mushrooms! He loved these fajitas, & I admit I found them very tasty, too, probably because everything wasn't soggy-limp but still a bit crisp! Now that's the way to do these things! Thanks for posting your recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cabbage and Mushroom Fajitas

    Serving Size: 1 (329 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 196.2
    Calories from Fat 77
    Total Fat 8.6 g
    Saturated Fat 0.7 g
    Cholesterol 0.7 mg
    Sodium 454.6 mg
    Total Carbohydrate 28.1 g
    Dietary Fiber 6.3 g
    Sugars 13.6 g
    Protein 5.0 g

    The following items or measurements are not included:

    low-carb flour tortillas

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