Heat the milk in a broad and deep vessel and add the cabbage, mix well and cook for 10 minutes, while stirring continuously.

Add the sugar, cardamom and saffron and cook for 2 minutes.

Add half of the pistachios and almonds, mix well and cook for more 5 minutes.

Transfer to the serving bowls and garnish with remaining almond and pistachios.

Serve hot or chilled