1/4 c. of water
1 tsp. instant beef bouillon granules
5 c. coarsely shredded cabbage
1 c. coarsely shredded carrots
1/4 c. sliced green onions (including tops)
1/2 tsp. salt
2 tbsp. butter, melted
1/3 c. chopped pecans
1 tsp. pecans
1 tsp. prepared mustard
Paprika

Heat water in wok or 3 quart saucepan over medium heat. Add bouillon granules and stir until dissolved. Add cabbage, carrots, onions and salt. Cook, covered, over medium heat for 5-10 minutes or until tender, stirring once. Drain, if necessary. Combine butter, pecans and mustard in small bowl. Pour mixture over vegetables. Toss to mix. Place in serving dish and sprinkle with paprika.