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.