Instructions: 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 :

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