Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 16 cups | Cabbage; (about 3 lbs), |
| Thinly | |
| Sliced | |
| 2 | Cloves garlic; mince |
| ¼ cup | Vegetable or olive oil |
| ½ cup | Green onions; sliced |
| 2 tablespoons | Cornstarch |
| ⅓ cup | Water |
| 4 teaspoons | Soy sauce |
| 1 teaspoon | Salt |
| ¼ cup | Slivered almonds; toasted |
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 sauce and 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. Yield: 12-16 servings.
Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.
Recipe by: TASTE OF HOME - FEB/MARCH 1996 Converted by MM_Buster v2.0l.