Warm Cabbage Slaw
|Cabbage||16 Cup (256 tbs), thinly sliced|
|Garlic||2 Clove (10 gm), minced|
|Green onions||1⁄2 Cup (8 tbs), sliced|
|Water||1⁄3 Cup (5.33 tbs)|
|Soy sauce||4 Teaspoon|
|Almonds||1⁄4 Cup (4 tbs), slivered (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.
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.