Ingredients
| 16 cups | thinly sliced cabbage | | 2 cloves | garlic, minced | | 1/4 cup | vegetable or | | olive oil | | 1/2 cup | green onions, sliced | | 2 tbsp. | cornstarch | | 1/3 cup | water | | 1-1/3 tbsp. | soy sauce | | 1 tsp. | salt | | 1/4 cup | slivered almonds; toasted |
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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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