50 ml water 1/4 cup
5 ml beef bouillon 1 tsp
1.3 L green cabbage, shredded 5 cup
250 ml carrot, shredded 1 cup
125 ml green onions, sliced 1/2 cup
salt & pepper to taste
75 ml pecans, chopped 1/3 cup
30 ml butter 2 tbsp
5 ml prepared mustard 1 tsp
In a large saucepan, combine water and bouillon. Heat until dissolved. Stir in cabbage, carrots, onions, salt and pepper. Cook, covered, over medium low heat about 5 minutes or until tender crisp, stirring once or twice. Drain, if necessary.
In a small bowl; combine pecans, butter and mustard. Toss to combine. Pour over cabbage mixture.
Serves: 6