1 tsp. instant chicken bouillon
4 to 5 c. cabbage, coarsely shredded
1 c. carrots, coarsely shredded
1/2 c. green onion, sliced
Sm. amount salt to taste
Sm. amount pepper to taste
2 tbsp. butter, melted
1/3 c. walnuts, broken in medium size pieces
1 tsp. prepared mustard
Paprika

Heat bouillon in 1/4 cup water in 3 quart pan, large skillet or wok until dissolved. Add cabbage, carrots and green onion. Salt and pepper, and toss to mix. Cook or stir-fry until tender. Drain if necessary.

Combine butter, mustard and nuts. Pour over vegetables. Toss to mix. Spoon into serving dish. Sprinkle with paprika.