Cabbage Parmesan by Algie Petrere

1/4 cup slivered almods
1 medium head green cabbage
1/4 cup butter or margarine
1 garlic clove, minced
1 tsp Italian herb seasoning
Salt & Pepper to taste
1/3 cup grates parmesan cheese

Brown almonds in a medium skillet over low heat, stirring occasionally to prevent burning.  Remove from heat and set aside.
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!"

Algie Petrere