Cabbage Supreme
- 1 Beef bouillon cube
- 1/4 c Hot water
- 5 c Shredded cabbage
- 1 c Shredded carrots
- 1/2 c Chopped green onions
- 1/2 ts Salt
- 1/2 ts Pepper
- 1/4 c Butter or margarine
- 1 ts Prepared mustard
- 1/3 c Chopped pecans
- 1/4 ts Paprika
dissolve bouillon cube in water. Combine bouillon, cabbage, carrots, onion,
salt, and pepper in a heavy saucepan; toss lightly. cover and cook over low
heat 5 minutes, stirring occasionally. Drain and set aside. Melt butter in
small saucepan; stir in mustard and pecans, and continue cooking 1 to 2
minutes, stirring constantly. Pour over vegetables, and mix well; sprinkle
top with paprika. Yield: 6 servings.
NOTES : Submitted by Mrs. Loren D. Martin, Knoxville, Tennessee.
Recipe by: Southern Living 1979 Annual Recipes
Posted to MC-Recipe Digest V1 #836 by NGavlak@aol.com on Oct 10, 1997
salt, and pepper in a heavy saucepan; toss lightly. cover and cook over low
heat 5 minutes, stirring occasionally. Drain and set aside. Melt butter in
small saucepan; stir in mustard and pecans, and continue cooking 1 to 2
minutes, stirring constantly. Pour over vegetables, and mix well; sprinkle
top with paprika. Yield: 6 servings.
NOTES : Submitted by Mrs. Loren D. Martin, Knoxville, Tennessee.
Recipe by: Southern Living 1979 Annual Recipes
Posted to MC-Recipe Digest V1 #836 by NGavlak@aol.com on Oct 10, 1997
