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.
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.
Stir together pecans, butter, mustard and pepper. Pour over cabbage mixture; tossing to combine.