In a 5 qt. Dutch oven, combine cabbage, garlic and oil; cook over low heat for 3-4 minutes, tossing lightly. Cover and cook for 4-5 minutes or until cabbage is crisp-tender. Add onions. Combine cornstarch, water, soy sauceand salt; mix well. Pour over cabbage; toss lightly. Cook and stir for 2-3 minutes or until mixture thickens. Place in a serving bowl; top with almonds. Serve warm.
Instructions
In a 5 qt. Dutch oven, combine cabbage, garlic and oil; cook over low heat for 3-4 minutes, tossing lightly. Cover and cook for 4-5 minutes or until cabbage is crisp-tender. Add onions. Combine cornstarch, water, soy sauceand salt; mix well. Pour over cabbage; toss lightly. Cook and stir for 2-3 minutes or until mixture thickens. Place in a serving bowl; top with almonds. Serve warm.
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