Warm Cabbage Slaw - cooking recipe

Ingredients

16 c. cabbage, thinly sliced (about 3 lb.)
2 garlic cloves, minced
1/4 c. vegetable or olive oil
1/2 c. green onion, sliced
2 Tbsp. cornstarch
1/3 c. water
4 tsp. soy sauce
1 tsp. salt
1/4 c. slivered almonds, toasted

Preparation

In a 5-quart Dutch oven, combine cabbage, garlic and oil; cook over low heat for 3 to 4 minutes, tossing lightly. Cover and cook for 4 to 5 minutes or until cabbage is crisp-tender. Add onion. Combine cornstarch, water, soy sauce and salt; mix well. Pour over cabbage; toss lightly. Cook and stir for 2 to 3 minutes or until mixture thickens. Place in a serving bowl. Top with almonds. Serve warm. Yield: 12 to 16 servings.