Yield: 12 servings
|16 cups||Cabbage; (about 3 lbs),|
|2||Cloves garlic; mince|
|¼ cup||Vegetable or olive oil|
|½ cup||Green onions; sliced|
|4 teaspoons||Soy sauce|
|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.