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Mix wine, ground mushrooms, tarragon, garlic powder and salt in small bowl. Set aside.
Heat oil in large skillet on medium-high heat. Add carrot and celery; cook and stir 2 minutes or until lightly browned. Add bell pepper and asparagus; cook and stir 2 minutes or until tender-crisp. Add tomatoes and wine mixture; cook and stir 1 minute or until tomatoes are heated through. Remove from heat. Add cabbage; mix well.