1/4 cup slivered almonds
1 medium head of green cabbage
1/4 cup butter or margarine
1 garlic clove, minced
1 tsp Italian herb seasoning
Salt and Pepper to taste
1/3 cup grated parmesan cheese
Brown almonds in a skillet over low heat, stirring occasionally to prevent burning. Remove and set asides.
Cut cabbage into 1/2-inch slices and discard core. Separate cabbage into strips and layer in skillet with butter, garlic and seasonings.
Cook over medium-high heat until tender, stirring frequently.
Garnish with cheese and toasted almonds.
Option: "I added pieces of andouille (sausage) to this recipe. This is a great recipe for people who think they don't like cabbage. Mmmmm, good!"