|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.