5 c. finely shredded cabbage
1 c. finely shredded carrots
1/2 c. chopped green onion
1/2 tsp. salt
1 c. hot chicken broth
1/8 tsp. pepper
1/4 c. butter
boiling water
1 tsp. prepared mustard
1/3 c. chopped pecans
1/4 tsp. paprika

Put cabbage, carrots, onion, salt and pepper into slow pot. Pour in chicken broth and enough boiling water to cover vegetables. Cover and cook on high 3 or 4 hours. Melt butter in small skillet; stir in mustard and pecans. Toss to coat. Transfer vegetables to serving dish. Top with butter and pecan mixture and sprinkle with paprika.

Makes about 6 servings.