Toast almonds in a medium skillet over low heat, stirring occasionally to prevent burning; set aside. Separate cabbage into strips; layer in skillet with butter, garlic and seasonings. Cook over medium-high heat until tender, stirring frequently. Garnish with cheese and toasted almonds.
Tip: A fresh tomato salad is a snap to prepare. Whisk together 1/4 cup white vinegar with one teaspoon chopped banana pepper and 3/4 teaspoon salt. Drizzle over one cup thinly sliced onion and 4 tomatoes cut into thin wedges. Let stand 15 minutes before serving.
This Texas-Style Cabbage recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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