|Shredded cabbage||5 Cup (80 tbs)|
|Shredded carrot||1 Cup (16 tbs)|
|Chopped green onion||1⁄2 Cup (8 tbs)|
|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)|
Combine cabbage, carrots, onion, salt, and pepper in a large heavy saucepan.
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.
Stir mustard and pecans into hot butter in a small saucepan and heat thoroughly.
Pour over vegetables.
Sprinkle with paprika.
Serving size: Complete recipe
Calories 1510 Calories from Fat 1006
% Daily Value*
Total Fat 115 g176.5%
Saturated Fat 47.2 g236.1%
Trans Fat 0 g
Cholesterol 331.8 mg110.6%
Sodium 1395.6 mg58.1%
Total Carbohydrates 47 g15.5%
Dietary Fiber 20.6 g82.5%
Sugars 22.1 g
Protein 82 g163.8%
Vitamin A 630.2% Vitamin C 303.3%
Calcium 30.9% Iron 66.9%
*Based on a 2000 Calorie diet