Recipe - Warm Cabbage Slaw

16 cup Cabbage; (about 3 lbs),
Thinly
Sliced
2 Cloves garlic; mince
One fourth cup Vegetable or olive oil
One half cup Green onions; cut or sliced up
2 tablespoon Cornstarch
1/3 cup Water
4 teaspoon Soy sauce
1 teaspoon Salt
One fourth cup Slivered almonds; toasted

In a 5 qt Dutch oven, combine cabbage, garlic and oil; cook over low heat
for 34 minutes, tossing lightly. Cover and cook for 45 minutes or until
cabbage is crisptender. Add onions. Combine cornstarch, water, soy sauce
and salt; mix well. Pour over cabbage; toss lightly. Cook and stir for 23
minutes or until mixture thickens. Place in a serving bowl; top with
almonds. Serve warm. Yield: 1216