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Cabbage: Warm Cabbage Slaw

Source of Recipe

TASTE OF HOME - FEB/MARCH 1996


List of Ingredients

16 cups cabbage thin sliced
2 cloves garlic -- mince
1/4 cup vegetable or olive oil
1/2 cup green onions -- sliced
2 tablespoons cornstarch
1/3 cup water
4 teaspoons soy sauce
1 teaspoon salt
1/4 cup slivered almonds -- toasted


Recipe

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.