Ingredients
- 1 beef bouillon cube
- 450 gr coarsely cabbage (shredded)
- 130 gr coarsely shreaded carrots
- 60 gr green onions (sliced)
- 45 gr pecans (chopped)
- 28 gr butter
- 5 ml prepared mustard
- 1 gr salt
- 1 gr pepper
-paprika In 3 litre saucepan, heat bouillon in quarter cup water until dissolved. Add cabbage, carrots, onions, salt and pepper. Toss to mix. Cook covered over medium heat 5 to 10 minutes. Drain. Combine butter, pecans, mustard. Pour over vegetables, toss to mix. Sprinkle with paprika.
