Warm Cabbage Slaw Recipe
Warm Cabbage Slaw Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
For a deliciously different dish to pass, try this cabbage. It cooks up tender yet still refreshingly crisp, and the almonds add flavor and crunch. This is a fun and tasty winter side dish that brings people back for seconds. -Mary Crigler, Fayette, Missouri
MAKES:
12-16 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 16 cups thinly sliced cabbage (about 3 pounds)
  • 2 garlic cloves, minced
  • 1/4 cup olive oil
  • 1/2 cup sliced green onions
  • 2 tablespoons cornstarch
  • 1/3 cup water
  • 4 teaspoons soy sauce
  • 1 teaspoon salt
  • 1/4 cup slivered almonds, toasted

Directions

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. Yield: 12-16 servings.
Originally published as Warm Cabbage Slaw in Taste of Home February/March 1996, p37

Nutritional Facts

1 cup: 63 calories, 4g fat (1g saturated fat), 0 cholesterol, 237mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 1g protein.

  • 16 cups thinly sliced cabbage (about 3 pounds)
  • 2 garlic cloves, minced
  • 1/4 cup olive oil
  • 1/2 cup sliced green onions
  • 2 tablespoons cornstarch
  • 1/3 cup water
  • 4 teaspoons soy sauce
  • 1 teaspoon salt
  • 1/4 cup slivered almonds, toasted
  1. 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.
  2. 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. Yield: 12-16 servings.
Originally published as Warm Cabbage Slaw in Taste of Home February/March 1996, p37

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