Ingredients
16 cups thinly sliced cabbage (about 3 pounds)2 garlic cloves, minced1/4 cup olive oil1/2 cup sliced green onions2 tablespoons cornstarch1/3 cup water4 teaspoons soy sauce1 teaspoon salt1/4 cup slivered almonds, toasted
Preparation
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. 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.
