- prep time20 min
- total time 30 min
- serves 6
This is especially pretty prepared with Savoy cabbage! Be sure not to overcook the greens so they don’t turn mushy.
Courtesy of Rosemary Martin, Waterloo, Ont.
2 tsp (10 mL) chicken bouillon
4 cups (1 L) coarsely shredded green or Savoy cabbage
½ cup (125 mL) shredded carrots
¼ cup (60 mL) chopped celery root or celery
¼ cup (60 mL) sliced green onions or chopped shallots
½ tsp (2 mL) dried dillweed (or 1½ tsp/7 mL fresh)
3 Tbsp (45 mL) chopped pecans
1 Tbsp (15 mL) melted butter
½ tsp (2 mL) prepared mustard
⅛ tsp (0.5 mL) pepper
1. In large saucepan, heat ⅓ cup/75 mL water over medium-high; add chicken bouillon, stirring until dissolved. Add cabbage, carrots, celery root, green onions and dillweed, stirring to combine. Cook, covered, for about 5 minutes, stirring slightly, until tender.
2. Stir together pecans, butter, mustard and pepper. Pour over cabbage mixture; tossing to combine.