|Finely shredded cabbage||5 Cup (80 tbs)|
|Finely shredded carrot||1 Cup (16 tbs)|
|Chopped green onion||1⁄2 Cup (8 tbs)|
|Beef bouillon cube||1|
|Boiling water||1⁄4 Cup (4 tbs)|
|Prepared mustard||1 Teaspoon|
|Chopped pecans||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
1. Combine cabbage, carrot, onion, salt, and pepper in a large, heavy saucepan.
2. Dissolve bouillon cube in boiling water and add to vegetables in saucepan; toss with fork to blend thoroughly. Cover tightly and cook over low heat 5 minutes; stir once during cooking. Drain if necessary. Turn into a warm serving dish. Keep hot.
3. Stir mustard and pecans into hot butter in a small saucepan and heat thoroughly. Pour over vegetables. Sprinkle with paprika.